Last year, Digitalsoju TV created a YouTube program in which Korean women sampled American barbecue. It rapidly received more than 5 million views, but a common theme in online comments was that the sauces were too exotic, with citrus and raspberry, and not authentic. So this year, another production treated North Korean refugees to four sauces selected after serious research. The sauces were bottled by LawLers Barbecue from Alabama; Gates Bar-B-Q from Kansas City, Missouri; Rudy’s Bar-B-Q of Texas; and Asheville’s own 12 Bones, whose co-owners, Angela and Bryan King, along with pitmaster Shane Heavner and Angela’s sister, Liz, flew to Seoul for the filming. The restaurant’s Lexington Style, Vinegar, and Mustard flavors were sampled on pulled pork, brisket, and burnt ends prepared by Chef Gus Flores. The refugees had escaped a country where meat is affordable only by the privileged class, and pork, dog, chicken, and rabbit are more common than beef. They were impressed by the portions and succulence of the meat and described sauce as a new concept in flavors they wouldn’t have imagined. A side of 12 Bones’ corn pudding was served as in the grand finale platter.