Korean BBQ & Japanese Grills

Swedish food writer 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 guides on how to cut meat, source ingredients, and choose the right tabletop grill for an authentic experience.

Why Consider This One

If you want a book that covers Korean BBQ alongside Japanese grilling traditions, Cramby delivers both in a concise package. His writing is informal and travel-driven. He visited Korea and Japan, ate at the best spots, and came home to recreate those flavors with ingredients available in European and North American supermarkets. The result is a book that feels like a friend sharing discoveries rather than a textbook.

At 176 pages, this is a faster read than most cookbooks on the subject. Cramby focuses on the essentials: the key marinades, the correct grilling techniques, and the sides that complete a Korean BBQ spread. He also includes recipes for kimchi, kkakdugi, Korean fried chicken, and savory pancakes. The Japanese half adds yakitori skewers, teriyaki, and izakaya snacks that pair naturally with Korean-style grilling.

What to Expect

A colorful 176-page hardcover split between Korean and Japanese grilling. The Korean section covers bulgogi, galbi, ssam, kimchi, and fried chicken. The Japanese section covers yakitori, yakiniku, and bar food. Recipes are approachable and most can be made without specialty equipment, though Cramby does recommend a tabletop grill for the full experience. The tone is enthusiastic and accessible throughout.