Pork Barbecue

When we had lunch at the Korean country side, near the ski resort, we had pork barbecue cooked the traditional way. The raw meat was grilled on an open flame so constant attention is critical to keep the food from burning to a crisp. To be honest, the pork wasn't as flavorful as the previous barbecues I have eaten. Like the other dishes, the meat was also soaked in seasonings and spices. But because of the method of cooking, the marinade probably dripped through the grill and the open flame assisted in drying the pork and evaporating the flavors. Another possible explanation for the food's rather bland taste is that the pork slices were immediately placed on the grill when refilled and were not properly marinated. But given its taste, I'm not disappointed at all with this dining experience. The pork's texture was surprisingly very tender and the side dishes added some zest and flavor. I finished two bowls of rice after all. What more if I went crazy over the barbecue?