Like other foreigners who have relocated to Korea, I've noticed that there's something very different in how restaurants promote their meat dishes. Big outdoor banners featuring photos of raw meat are ubiquitous around here. I try to block them out of my mind, but the truth is, they're everywhere.
Unless meat is meant to be served raw (e.g. sashimi), it just doesn't look the least bit appetizing to view it in its uncooked state... does it?
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I think the reasoning behind showing raw meat is the fact that they have a variety. When meat is cooked, what does it look like? Brown. That's about it. Can you tell the difference between samgyup sal and kalmegi sal by looking at them in their cooked state? I don't think I can. I think they do it so the type of meat is identifiable.
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