Korean barbecue

Korean barbecue
Galbi
Korean name
Hangul	고기구이
Hanja	n/a
Revised Romanization	gogigui
McCune–Reischauer	kogikui

Korean barbecue, or gogi gui literally "meat + roasted meat", 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.

Types

Galbi cooking

Fresh cut loins and boneless ribs

Meat	Marinated	Non-marinated
Beef	Galbi (갈비) Bulgogi (불고기)	Chadol baki (차돌박이), grilled thinly sliced brisket Deungshim gui (등심구이), sirloin Anshim gui (안심구이), Tenderloin
Pork	Dweji bulgogi (돼지불고기), spicy pork bulgogi Jumulleok (주물럭), short steaks marinated with sesame oil	Samgyeopsal (삼겹살), thick unsalted bacon
Chicken	Dahk galbi (닭갈비), barbecued chicken	Dahk gui (닭구이)

Marinated Korean barbecue

Marinated boneless galbi

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 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 bulgogi 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.

Non-marinated Korean barbecue

Galbisal, boneless ribs before cooking

Barbecued Galbisal after cooking

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.

Side dishes served with Korean barbecue

A side dish of Pajeori (파절이), green onion salad

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).

See also

• Galbi
• Bulgogi
• Korean cuisine
• Barbecue
• Yakiniku
• Tofu soup
• samgyeopsal

References

1. ^ Although beef galbi is the most common form of galbi, galbi may also be made from pork ribs or chicken.

• "구이" (in Korean). Doosan Encyclopedia. http://www.encyber.com/search_w/ctdetail.php?gs=ws&gd=&cd=&d=&k=&inqr=&indme=&p=1&q=%B1%B8%C0%CC&masterno=21157&contentno=21157. Retrieved 2008-03-15. 
• "구이" (in Korean). Empas/EncyKorea. http://100.empas.com/dicsearch/pentry.html?s=K&i=240988&v=42. Retrieved 2008-03-15. 
• "구이" (in Korean). Empas/Encyclopædia Britannica. http://100.empas.com/dicsearch/pentry.html?s=B&i=115821&v=42. Retrieved 2008-03-15. 

External links

• How to Cook Korean Food at Home - The Official Korea Tourism Guide Site