The Philosophy of Korean Barbecue: Does Anyone Use Dry Rub Tobacco or Sauce Tobacco?

The agricultural product tobacco is one that possesses a number of medicinal applications from changing the chemical disposition of the brain to relaxing or tightening unique physiological responses, and along with these uses, there is also the use of tobacco as an herb in cooking - especially barbecue. Korean barbecue is something that holds in this light, and as a natural principle, one may find that tobacco, as a crop, is an herb which would naturally find association from cultural and historical implication. If the crop was grown in proximity to the region where the populous of its use would reside, then it would stand as one which would be used in that populous' practices. Barbecue, itself, being the term of mention in this passage, is an artform that would, by base rudimentation, see tobacco used as a dry rub or sauce ingredient. A dry rub is typically a composite powder that houses different spices, herbs, and flavorings that possess no wet element. A sauce is usually flavored in the exact same way that a dry rub is, but it is characteristically defined by its wet element. In Korean cooking, one typically sees a heavy vegetable element coupled with natural flavorings from roots, spices, and herbs like tobacco, but tobacco, itself, is not one in a kind that would be seen in korean barbecue cooking. Among the different styles of barbecue that exists, like grilling, rotisserie, open-fire, et cetera, tobacco is not markedly named in the sense that there are specific dishes, but as a wrought philosophy in cooking, it makes sense to naturally associate the practice of tobacco usage within means that are conducive to cultural health. From this delineation, Korean barbecue positions, itself, as an art that still holds room for tobacco and its many flavors.