Korean BBQ & Japanese Grills

Jonas Cramby explores the techniques, philosophy, and recipes behind Korean and Japanese grilling in this compact, enthusiastic guide. The book covers everything from bulgogi and galbi to yakitori and yakiniku, with practical advice on how to cut meat, source ingredients, and choose the right tabletop grill.

Why Consider This One

Cramby’s strength is distilling an entire grilling tradition into something approachable. The Korean half of the book covers the essential marinades for bulgogi and galbi, the art of building a ssam spread, and recipes for kimchi, kkakdugi, and Korean fried chicken. The Japanese half adds yakitori skewers, teriyaki, and izakaya-style bar snacks. Together they make a compelling case that the best grilling in the world happens in East Asia.

At 176 pages, the book is concise. Cramby focuses on what matters: the key sauces, the correct technique, and the accompaniments that transform grilled meat into a meal. His writing is travel-driven and informal, reflecting trips to Seoul and Tokyo where he ate his way through the best grill restaurants he could find.

What to Expect

A colorful 176-page hardcover split between Korean and Japanese grilling. Recipes are approachable and most can be made without specialty equipment, though Cramby recommends a tabletop grill for the full experience. The ingredient lists are adapted for Western supermarkets, with clear notes on where to find Korean and Japanese staples.