The earliest barbecue in Changchun was only mutton kebabs, the kind in Xinjiang. Later, Yanbian people carried forward and made all kinds of kebabs. Yanbian's "kebab shop" is also famous. Later, the kebab shop in Changchun combined it with the original kebab, which is now a variety of delicious kebabs (different from Yanbian's). Most barbecues are Korean, so they are "fried" meat, but they are still different from real fried meat.
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The Korean barbecue with grates you mentioned is in the hands of Han Shi Dai, Tang Shi Dai, Dong Xiu Shan and Mom, but in Korea, it is really barbecued on an "iron plate". The middle of the iron plate is raised, the bottom is heated by a card oven, and the braised pork and vermicelli are placed on the plate. I used to eat this kind of "roasted" meat when I was in Korea, and it was also opened by Koreans in the Philippines.
Perhaps for the convenience of eating at home, some barbecues in Korea are electrically heated.
Of course, roasting with charcoal fire is much better. I used to go to my mother's hand, but now I often go to Datang Food Generation.