The last few years of popular culture have seen an exponential rise of Korean culture, otherwise known as the “Hallyu wave”—largely spearheaded by “K-pop”, with its doll-like, synchronised performers films, teen romance movies and TV series; the latter of which have been further promoted through Netflix. And, amongst these cultural ambassadors, we also find that Korean cuisine, very big in the US, is now being explored in Johannesburg.

Those of us who’ve sat down to a Korean barbecue know that it goes beyond taste, and that the experience is half the joy of it. Known in its homeland as “gogi-gui,” meaning “meat roast,” this culinary practice has deep roots in Korean history, yet it’s the contemporary interpretation that’s captured the imaginations of diners worldwide.

The Korean barbecue can be traced back to the Goguryeo era (37 BC–668 AD), and is rooted in the culinary traditions of nomadic tribes. Over centuries, it evolved, gaining prominence during the Joseon Dynasty (1392–1897) as a staple among the aristocracy. Dishes such as bulgogi—thinly sliced, marinated beef—became symbols of culinary refinement. The practice kept evolving, and the types of meats used parallel South Korea’s economic recovery that followed the Korean War.

The Korean barbecue of today engages the diner in a far greater way than standard restaurants could ever hope to do. Central to this format is the grill, which is nestled within the dining table itself. This goes beyond being a mere convenience or even gimmick, as it invites diners to take part in the cooking process, and in so doing, creates an interactive culinary adventure. The communal nature of this activity fosters a casual sense of camaraderie and bonhomie amongst the guests. This could serve as a great icebreaker at gatherings such as business meetings, or even first dates!

Guests get to choose from a variety of meats—such as the staple bulgogi, galbi (marinated beef ribs), and samgyeopsal (pork belly)—and an array of vegetables. Each diner gets to tailor his or her meal by grilling the meat and vegetables to personal taste, often wrapping them in lettuce or perilla leaves with a dab of ssamjang (a thick, spicy paste), and pairing them with side dishes or banchan.

Jaded Johannesburgers are looking for new horizons—new adventures, if you will—and the Korean barbeque has brought that shot-in-the-arm to their dining experience. Health-conscious patrons will also appreciate Korean cuisine’s emphasis on using fresh ingredients and minimal oil.

A unique aspect of Korean barbecue is that it demystifies the cooking experience, and also turns it into an entertaining experience that breaks down inhibitions. It’s an engaging process that invites diners to interact with their food—and one another—in such a way that is rare in other dining contexts.

It’s fascinating to note how a culinary tradition has evolved from an obscure local practice to a global sensation. But we shouldn’t be surprised, as its uniqueness, and the fact that it revolves around a central activity, awakens the child in diners who are aching for something new. As it continues to expand its reach, the Korean barbecue invites diners around the world to partake in a rich cultural heritage, proving that the universal appeal of a good meal and fresh approaches can bridge cultures and connect people across the globe.