Korean barbecue
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Korean barbecue, or gogi gui, refers to grilled dish which comprises several different dishes made from beef, pork, and chicken are among the most popular Korean foods.
The most typical form of Korean barbecue is galbi made from marinated beef short ribs.[1] However, Korean barbecue also includes many other kinds of marinated and non-marinated meat dishes, and can be divided into several categories.
Korean barbecue is not only popular among Korean consumers, but also among international consumers. At Korean restaurants, such dishes are often cooked on a portable stove by the diners themselves.
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[edit] Types
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Fresh cut loins and boneless ribs
[edit] Marinated Korean barbecue
Galbi is the most popular variety of Korean barbecue. It is marinated in a sauce that may contain soy sauce, water, garlic, sugar, and sliced onions. It is believed to taste best when grilled with charcoal or soot (숯, burned wood chips). Joo mul luhk is short steaks marinated with sesame oil, salt and pepper. It is almost similar to non-marinated Korean barbecue and one thing that distinguishes from other kinds is its steaklike juicy texture. Spicy pork bulgogi is also one of the most famous Korean barbecue dishes, and it is quite different from beef bulgogi because the marinade is not soy sauce-based, but instead consists of gochujang and/or chili powder, garlic, sesame oil, onions, and ground Asian pear. This is also unsuitable for cooking over a grill, and is thus cooked in a pan.
There are two different varieties of Korean barbecued chicken. One is made with marinated chicken, using a marinade similar to that used for galbi, and is grilled, producing a flavor similar to chicken teriyaki. However, a more traditional and popular kind of chicken barbecue more closely resembles a spicy chicken stir fry. It is typically served along with a variety of pan-fried vegetables.
[edit] Non-marinated Korean barbecue
Chadolbegi is a dish made from thinly sliced beef brisket, which is not marinated. It is so thin it cooks nearly instantly as soon as it is dropped onto a heated pan. Such a cut of meat is not suitable for grilling over an open flame, so it is generally cooked on a pan.
Samgyeopsal basically comprises thicker strips of unsalted bacon (pork belly). It has a lot of fatty areas and is tender. In Korea, samgyeopsal is eaten more frequently than chadolbegi due to the comparatively lower price of pork.
Also loins (deungshim, 등심) and boneless ribs (갈비살) are popular choice for non-marinated type of Korean barbecue.
[edit] Side dishes served with Korean barbecue
Korean barbecue comes with various banchan (side dishes), among which, green onion salad called Pajori and a fresh vegetable dish including lettuce, cucumbers, and peppers invariably accompanies meat dishes at restaurants. A popular way of eating Korean barbecue is to wrap the meat around the lettuce with pajori (spicy scallion salad) and ssamjang (a spicy paste made of doenjang mixed with gochujang).
[edit] See also
[edit] References
- ^ Although beef galbi is the most common form of galbi, galbi may also be made from pork ribs or chicken.
