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A Korean technique with a Japanese name, yakiniku restaurants—where diners grill their own marinated meats and sliced vegetables on braziers set in the middle of the table—is one of the few happy results of the Japanese occupation of Korea.
A yakiniku restaurant may be a chic contemporary pub (like Yakiniku Toraji), but it can also be a homey family buffet. A few, like Yakiniku Mikawon, employ well-vented charcoal braziers to infuse the ingredients with rich, smoky flavor. Most, however, use gas grills.
Budget yakiniku places charge a flat rate; you serve yourself from a raw buffet. In upscale yakiniku, you order from a menu.
Appoint one griller to prevent mid-table traffic jams. Order or fill your plate in stages to avoid waste and a big bill.
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