Japanese BBQ joints like Gyu-Kaku use use Binchotan charcoal to cook with. Do any local Korean BBQs in OC/LA that cook over charcoal use it too or do they just use "Kingsford" charcoal?
Gyu-Kaku's website says Binchotan protects the meat from protein breakdown and promote the buildup of amino acids which adds flavor. Can you taste the difference using one charcoal versus the other?
And is Binchotan readily available to purchase at markets like Mitsuwa or Marukai?
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