| Gui | |
|---|---|
Galbi, a variety of gui |
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| Korean name | |
| Hangul | 구이 |
| Hanja | none |
| Revised Romanization | gui |
| McCune–Reischauer | kui |
Gui or guee (Korean pronunciation: [ɡuːi]) is a generic term to refer to grilled dishes in Korean cuisine. These most commonly have meat or fish as their primary ingredient, but may in some cases also comprise grilled vegetables or other vegetarian ingredients. The term derives from the verb, "gupda" (굽다) in Korean, which literally means "grill". At traditional restaurants, meats are cooked at the center of the table over a charcoal grill, surrounded by various banchan and individual rice bowls. The cooked meat is then cut into small pieces and wrapped with fresh lettuce leaves, with rice, thinly sliced garlic, ssamjang (a mixture of gochujang and dwenjang), and other seasonings. The suffix gui is often omitted in the names of meat-based gui such as galbi, whose name is originally galbi gui.
Contents |
Meat-based grilled dishes are collectively called gogi gui (고기구이).
Gui made with pig or cow's intestines is collectively called naejang gui (내장구이) or yang gui (양구이).
Gui made with fish is called saengseon gui (생선구이) that literally means "grilled fish", while grilled shellfishes are called seokhwa gui (석화구이) or jogae gui (조개구이)
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