Korean barbecue
| Gogigui | |
|
|
| Korean name | |
|---|---|
| Hangul | 고기구이 |
| Hanja | n/a |
| Revised Romanization | gogigui |
| McCune–Reischauer | kogikui |
The term Korean barbecue or Gogigui (meat roast) in Korean refers to the Korean method of roasting 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 table itself. Some Korean restaurants that do not have built-in grills provide portable stoves for diners to use at their tables.
The most representative form of gogigui is bulgogi usually made from thinly sliced marinated beef sirloin or tenderloin. Another popular form of it is galbi made from marinated beef short ribs. However, gogigui also includes many other kinds of marinated and unmarinated meat dishes, and can be divided into several categories. Korean barbecue is not only popular among Koreans, but also has gained popularity internationally.
Bulgogi is the most popular variety of Korean barbecue. Before cooking, the meat is marinated with a mixture of soy sauce, sugar, sesame oil, garlic, and pepper. It is traditionally cooked using gridirons or perforated dome griddles that sit on braziers, but pan-cooking has become common, as well.
Galbi is made with beef short ribs, 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 (, burned wood chips).
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