Korean barbecue can be traced back to the Goguryeo era (37-668) with the creation of “Maekjoek” or skewers roasted over an open fire. Korean barbecue is known for its distinctive red color and rich flavor. The red color is a result of the fermentation of the meat with salt and charcoal. This meat is stripped of its fat and tough connective tissue, the meat is then traditionally grilled over charcoal. Traditional Korean barbecue utilizes garlic, ginger, sesame, and scallions. Also traditionally served with sides of rice and kimchi.