Introduction Hello, it's Suhwa.
When my foreign friends visit Korea for the first time, they always get shocked at the BBQ restaurant. Why? Because the waiter brings a pair of giant scissors instead of a steak knife.
"Are we doing arts and crafts? Or are we eating dinner?" they ask.
To Westerners, using scissors at the dining table might seem strange or even "barbaric." But as a meat expert, I can tell you: Scissors are not just a tool; they are the most scientifically perfect instrument for Korean BBQ.
Today, I will explain why you should embrace the scissors and put down the knife.
1. We Cook "On" the Table, Not in the Kitchen
In a Western steakhouse, the chef cooks the meat in the kitchen, rests it, slices it (or not), and brings it to you on a ceramic plate. A knife works great on a ceramic plate.
But in Korea, the "Grill" is the plate.
We cook raw meat right in front of us. If you use a sharp steak knife on a non-stick coating grill pan, the owner will scream at you. You will scratch the expensive pan and ruin the coating.
Scissors allow us to cut the meat while it is hovering in the air or gently resting on the grill, without damaging the cookware. It is a matter of respect for the equipment.
2. The Science of "Shearing" vs. "Sawing"
This is where my butchery knowledge comes in.
A knife works by "sawing" (friction). It works best on fully cooked, rested meat where the protein fibers have firmed up.
But K-BBQ (especially Pork Belly, Samgyeopsal) is often cut when it is only 50-70% cooked. The meat is still elastic and bouncy. If you try to saw through semi-cooked pork belly with a knife, it will just wobble and squish out the delicious juices.
Scissors use "shearing force." Two blades bypass each other to apply pressure at a single point. This cuts through the elastic fat and meat cleanly without squeezing out the juice. It is simply cleaner and faster.
3. The "Palli-Palli" (Hurry-Hurry) Culture
Koreans love speed. We are hungry, and we don't want to wait for each person to slice their own meat on their own plate.
In K-BBQ, one person (usually the "Grill Master" of the table) cuts everything rapidly for the whole group.
- Clip, clip, clip. Done.
With scissors, I can cut a slab of pork belly into 20 bite-sized pieces in 10 seconds. With a knife and fork? It would take 2 minutes. The meat would burn by then. Scissors are the hero that saves the meat from overcooking.
4. It’s Not Just Any Scissors
We don't use office scissors. If you look closely at the scissors in a Korean restaurant, they are heavy-duty kitchen shears (often the famous brand "Obok").
They are designed to cut through cartilage and even small bones. They are sanitized and sharper than most knives in your kitchen. So don't worry about hygiene!
Conclusion So next time you are at a K-BBQ joint in Seoul or Suwon, don't ask the waiter for a knife. It will only make things awkward.
Pick up those scissors confidently. Feel the weight. And cut that Samgyeopsal like a pro. Once you get used to the speed and precision of scissors, you might start using them for pizza and salad at home too. (I actually do that!)
If you want to know which cuts of pork are best to practice your scissor skills on, check out my guide on [Korean Pork Cuts Explained](Link to your previous post).
Enjoy your meal!