Korean barbecue, or gogi gui, 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. Most diners enjoy doing their own grilling at the table. 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. 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 enjoys international popularity
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.
