Why do Yakiniku restaurants use charcoal fire!?

Have you ever had the experience when using a gas burner where, even though you have cooked the meat until its surface is burned, the insides are still raw?

But, thanks to the infrared rays from charcoal fires, the heat can be quickly transferred to the center, and the meat cooks more quickly.

It results in a juicy meat where all the moisture and taste are still locked inside!!

And the food that can make the best use of charcoal fire's special character is the Offal!

Those who never tried charcoal grilled offal, do try! It will change your view of the world!

Also, if we are talking about charcoal, of course it would be the white charcoal! Used by the pro for its longer burning time and lack of flame; but at the same time it's also difficult to lit and manage

The taste of charcoal grill won't be the same day by day even in the same restaurant