Korean barbecue

Korean BBQ
Galbi
Korean name
Hangul	고기구이
Revised Romanization	gogigui
McCune–Reischauer	kogikui

Korean barbecue (Template:Lang-ko, gogi-gui, 'meat roast') is a popular method in Korean cuisine of grilling meat, typically beef, pork or chicken. Such dishes are often prepared on gas or charcoal grills built into the dining table itself. Some Korean restaurants that do not have built-in grills provide customers with portable stoves for diners to use at their tables. Alternatively, a chef uses a centrally displayed grill to prepare dishes that are made to order.

The most representative form of gogi-gui is bulgogi, usually made from thinly sliced marinated beef sirloin or tenderloin. Another popular form is galbi, made from marinated beef short ribs. However, gogi-gui also includes many other kinds of marinated and unmarinated meat dishes, and can be divided into several categories. Korean barbecue is popular in its home country, but has also gained popularity worldwide.

History

Korean BBQ was founded between 37 B.C. to 668 A.D. It was initially called “maekjeok”, which translated to “meat over a fire”, but was then changed to “bulgogi”. It gained its global popularity through Hallyu, more commonly known as the “Korean Wave”, a term that describes the rise in popularity of Korean culture during the 1990s and 2000s.

Varieties

See also: Cut of beef § Korean

Koreans enjoying grilled meat and alcohol in the 18th century

Meat	Marinated	Unmarinated
Beef	Bulgogi (불고기) (also known as 'fire meat') Galbi (갈비) Jumulleok (주물럭), short steaks marinated with sesame oil	Chadolbagi/chadolbaegi (차돌박이/차돌백이), thinly sliced brisket point Deungsim (등심), sirloin Kkot deungsim (꽃등심), rib eye steak roll Ansim (안심), beef tenderloin Salchisal (살치살), chuck flap tail Galbisal (갈비살), rib meat Chae kkeut (채끝), strip loin Buchaesal (부채살), top blade Anchangsal (안창살), outside skirt steak Chimasal yangji (치마살양지), flank steak
Pork	Dwaeji bulgogi (돼지불고기), spicy pork bulgogi Dwaeji Galbi (돼지갈비), pork Galbi Dwaeji Jumulleok (돼지주물럭), pork Jumulleok	Samgyeopsal (삼겹살), pork belly Moksal (목살), pork shoulder Dwaeji Kkeopdaegi (돼지껍데기), pork rind
Chicken	Dak galbi (닭갈비), spicy marinated chicken	Dak gui (닭구이), grilled chicken

Marinated barbecue meats

Bulgogi is the most popular variety of Korean barbecue. Before cooking, the meat is marinated with a mixture of soy sauce, sugar, ginger, scallions, sesame oil, garlic and pepper. Pears are also traditionally used in the marinade to help tenderize the meat, but kiwi and pineapple have also been used more recently. It is traditionally cooked using gridirons or perforated dome griddles that sit on braziers, but pan cooking has become common as well.

Sutbul (embers of charcoal) for barbecue

Galbi is made with beef short ribs, marinated in a sauce that may contain mirin, soy sauce, water, garlic, brown sugar, sugar and sliced onions. It is believed to taste best when grilled with charcoal or soot (숯, burned wood chips).

Jumulleok is short steak marinated with sesame oil, salt and pepper. It is similar to unmarinated gogi-gui, distinguished it from other kinds of meat by its steak-like juicy texture. Jumulleok is also commonly found with sliced duck instead of beef.

Dwaeji bulgogi, or spicy pork, is also a popular gogigui dish. It is different from beef bulgogi in that the marinade is not soy sauce-based, but, instead, is marinated in sauces based on gochujang and/or gochu garu (Korean chili powder). The flavor is usually better when made with fattier cuts of pork, such as pork shoulder or pork belly.

Un-marinated barbecue meats

Korean barbecue-Galbi

Chadolbagi or chadolbaegi is a dish made from thinly sliced beef brisket, which is not marinated. It is so thin that it cooks nearly instantly as soon as it is dropped onto a heated pan.

Samgyeopsal is made of thicker strips of unsalted pork belly. It has fatty areas and is tender. In Korea, samgyeopsal is eaten more frequently than chadolbaegi due to the comparatively lower price of pork.

Korean barbeque-pork belly

Loins (deungsim, 등심) and boneless ribs (galbisal, 갈비살) are also a popular choice as an unmarinated type of gogigui.

Side dishes

Gogi-gui comes with various banchan (side dishes). The most popular side dishes are rice and kimchi, and a green onion salad called pajeori and a fresh vegetable dish including lettuce, cucumbers, and peppers invariably accompany the meat dishes at restaurants. Other popular side dishes include the spinach side dish (sigeumchi namul/시금치나물), egg roll omelette (gyeran-mari/계란말이), spicy radish salad (mu saengchae/무생채), and a steamed egg soufflé (gyeran-jjim/계란찜). A popular way of eating Korean barbecue is to wrap the meat with lettuce and/or perilla leaves and add condiments such as pajeori (spicy scallion salad) and ssamjang (a spicy paste made of doenjang mixed with gochujang).

Korean barbecue is also popularly paired with alcoholic drinks, such as beer, soju, makgeolli, or wine.

Gallery

Korean barbecue dishes

• 
  Galbi cooking
• 
  Fresh cut loins and boneless ribs
• 
  Marinated boneless galbi
• 
  Korean barbecue
• 
  Galbisal, boneless ribs before cooking
• 
  Barbecued galbisal after cooking
• 
  Pajeori (파절이), a banchan of spicy green onion salad

See also

• Asado
• Barbecue restaurant
• Jeok
• Korean cuisine
• Yakiniku

References

Notes

Sources

• 구이 (in Korean). Doosan Encyclopedia. Retrieved 2017-03-08.
• 구이 (in Korean). Encyclopedia of Korean Culture. Retrieved 2017-03-08.
• 구이 (in Korean). Empas/Encyclopædia Britannica. Retrieved 2008-03-15.

External links

• How to Cook Korean Food at Home Archived 2008-04-20 at the Wayback Machine - The Official Korea Tourism Guide Site