Flip when there’s water going up (sign that the bottom part is cooked and evaporated the water up) Lifting the metal vent tube makes the fire weaker bec less oxygen Cut off thinner part and flip them separately Dodge the fire (bec it causes black parts) One final flip in the end to remove water and make it crispy Total 2 flips

Small meats: 2 signs to flip: liquid on top (even a little bit) OR thin parts getting brown

Many small ones: Make one side crispy and then flip and then roll it ALL around. And remove ones that get brown. Crispy on one side is all it takes to trick the tongue into thinking it’s crispy on all sides.

Thick ones: just water and FLIP Thin ones: look for water PLUS blood and flip. Oil (looks like water) goes up first and then blood comes up later

Pay attention to fire strength. Weak fire: risk of overcooking because longer time for water to rise, so be more careful while cooking. Can risk overcook

In western steak style: better undercooked (soft is better than hard). In Korean meat cooking: better over cooked (crispy is better than bloody soggy)