| Korean barbecue | |
|---|---|
Galbi |
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| Korean name | |
| Hangul | 고기구이 |
| Hanja | n/a |
| Revised Romanization | gogigui |
| McCune–Reischauer | kogikui |
Korean barbecue, or gogi gui literally "meat + roast", refers to the Korean method of grilling beef, pork, chicken, or other types of meat. Such dishes are often prepared at the diner's table on gas or charcoal grills that are built into the center of the table itself. Some Korean restaurants that do not have built-in grills provide portable stoves for diners to use at their tables.
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 has gained popularity internationally.
Contents |
| Meat | Marinated | Non-marinated |
|---|---|---|
| Beef |
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| Pork |
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| Chicken |
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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 steak 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 daeji gogi is also a popular Korean barbecue dish and it is quite different from beef bulgogi because the marinade is not soy sauce-based, but instead consists of "gochujang" and/or "gochu garu" (Korean chili powder) based sauce.
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.
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.
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 with lettuce and add condiments such as - pajori (spicy scallion salad) and ssamjang (a spicy paste made of doenjang mixed with gochujang).