Commonly used way when grilling food in Korean barbecue grill

The three commonly used methods for grilling food in Korean barbecue grills are open flame grilling, broiling grilling and skewers grilling.
The advantage of open-fire roasting is that it will make the food have the characteristics of golden color, crisp on the outside and tender on the inside, as well as the flavor of smoke and burnt. The raw materials are pickled with condiments and then placed in an open stove, fire pit, iron frame on the bonfire, or iron grill. It is a mature method of roasting. When using the open roasting method, because the firepower is relatively concentrated, it must be turned frequently during roasting to make it evenly heated, and the distance from the fire must be mastered to ensure that the inside and outside are mature and consistent.
Fork roasting is to use iron or bamboo long sticks and forks for the raw materials, and then place them on the fire for repeated roasting. It is suitable for roasting whole chickens, ducks, fish and large pieces of meat. Of animal raw materials.
A common method is skewers. Small pieces of raw materials are skewered with iron skewer or bamboo skewer and grilled on the fire. For example, Xinjiang lamb skewers are grilled with this kind of food.