Korean BBQ vs. Dongbei BBQ

[suMMit]

Is there any difference? I've been to a number of Dongbei bbq's . like one the other night called "齐齐哈尔bbq" and they always include big plates of sauerkraut or 酸菜。Does Korean BBQ have that? I haven't been to one in a while, I know they have Kimchi, but I'd say that's different. The sauerkraut at these dongbei places are almost exactly like Eastern European sauerkraut. Picture's of the sauerkraut at 齐齐哈尔bbq in Beijing (so good!). Would you say there is any distinction between 东北 and Korean bbq?

[Jive Turkey]

I think kimchi typically has some additional stuff like ginger, garlic and chili in it that Chinese or German sauerkraut lack, or have much less of. Another difference I’ve noticed is that kimchi seems to be left in larger pieces, and therefore needs to ferment longer, resulting in something that’s a bit more complex in flavour. Chinese sauerkraut seems to be somewhere in between kimchi and German sauerkraut in that it’s cut small like the German variety, but has a bit more stuff in it, and both are more acidic on account of fermenting faster due to the finer cutting of the cabbage. And there’s plenty of variation within each style. Most north easterners I know like Korean bbq, and the feeling seems to be mutual among Koreans. 
 

I once half-persuaded an in-law from the northeast that Chinese 酸菜 actually is from Germany, and was imported to Chinese culture from Germany at the same time as lager. 
 

I’ve had northeast Chinese and Korean bbq that is cooked over a coal fire. Probably pretty carcinogenic, but it tastes great. What’s the source of heat at the Qiqiha’er place you go to?

[abcdefg]

Here's how that delicious, simple 东北酸菜 is usually made: 

 

https://haokan.baidu.com/v?pd=wisenatural&vid=2100887971763814528 

 

It is quicker and simpler (less complex flavors) than traditional Korean kimchi 函数泡菜， though both involve lactofermentation. 

 

It is immensely popular at small, "locals" noodle shops in Yunnan, not just at BBQ joints. A big dish of it is usually set out near the kitchen as a "self serve" offering, along with small saucers to put it in. No extra charge. 

 

I continue make it here in Texas, having grown to love it during my years in China. (Use Napa cabbage.)