Fatman hates this translation. While the use of the term varies slightly worldwide, in its home country, America, barbecue has a very specific meaning. Barbecue is a method of cooking using indirect heat. Whether the heat source is burning charcoal, wood, or a gas flame, the meat is cooked slowly and not on top of the flame.

The problem is that lots of people associate “barbecue” with another kind of cooking: grilling. Grilling is a fast cooking method where foods are placed on a grill directly on top of a flame.

So, for the record:

• barbecue = slow cooking time, indirect heat

• grilling = fast cooking time, direct heat

Some confusion is probably because of the American tradition of barbecue parties. While these parties often have traditional barbecue, other foods like hamburgers and hot dogs which are usually grilled are also served. The equipment used to make both outdoor grilled foods and barbecue is commonly called a “barbecue grill”. There’s also a broad variety of sauces called barbecue sauce, with its own controversies (Fatman is not yet ready to wade into the vinegar vs. mustard, dry rub vs. wet right now. Shudder!)

What is the advantage of barbecuing? Simple: cooking for a long time at low heat breaks down the collagen in meat, making cuts that are normally very tough and unappetizing into soft, tender morsels. It was a way to make even the worst, most jaw-numbing cuts delicious.

Fatman has seen some real barbecue in Korea – think of those lovely hogs roasted for hours on a spit. Mmmmm. But bulgogi and galbi are definitely not barbecue, no matter how they’re sauced.