What You Need to Know
Myoglobin denaturation occurs at 60°C, while Maillard reactions (amino acid-sugar complexes) peak at 140–165°C. Marinade sugars (e.g., pear puree's fructose) accelerate browning.
Enables social dining with customized doneness while marinades (soy, sugar, aromatics) create signature sweet-savory crusts.
Key Parameters
Temperature
200°C
180°C - 230°C
Time
2.5 min
90 sec - 4 min
Equipment
Perforated metal grillTabletop gas/charcoal burnerScissors for portioning
Steps
- 1.
Bulgogi (Joseon Dynasty): Thin slicing maximizes surface area for marinade penetration and fast cooking
- 2.
Galbi (Royal cuisine): Bone-in cuts benefit from direct heat to render connective tissues
The Science
Primary Reaction
Maillard reaction