| Korean barbecue | |
 | |
| Korean name | |
|---|---|
| Hangul | 고기구이 |
| RR | gogigui |
| MR | kogigui |
Korean barbecue (Korean:고기구이;RR:gogigui;lit. 'meat roast') is a popular method inKorean cuisine ofgrilling meat, typicallybeef,pork orchicken. Such dishes are often prepared ongas or charcoal grills built into thedining table itself, though some restaurants provide customers withportable 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 ofgogi-gui isbulgogi, usually made from thinly sliced marinated beefsirloin ortenderloin. Another popular form isgalbi, made from marinated beefshort ribs.[1] However,gogi-gui also includes many other kinds ofmarinated and unmarinated meat dishes, and can be divided into several categories. Koreanbarbecue is popular in its home country. 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 abroad during the 1990s and 2000s.[2]
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Maekjeok (Korean: 맥적;Hanja: 貊炙) fromGoguryeo era (37 BCE–668 CE) is the oldest record related to Korean barbecue. During theJoseon period (1392–1897), roasted beefNeobiani was a favorite of the Joseon royal family.[3]
Korean barbecue spread to Japan around the 1910–1945Japanese colonial period. It was adapted to Japanese tastes, and now persists today asyakiniku.[4][5]
| Meat | Marinated | Unmarinated |
|---|---|---|
| Beef |
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| Pork |
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| Chicken |
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| Duck |
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Bulgogi (불고기) is the most popular variety of Korean barbecue. Before cooking, the meat is marinated with a mixture ofsoy sauce,sugar,ginger,scallions,sesame oil,garlic andpepper.[6]Pears are also traditionally used in the marinade to help tenderize the meat, butkiwi andpineapple have also been used more recently.[7] It is traditionally cooked usinggridirons or perforated dome griddles that sit onbraziers, butpancooking has become common as well.
Galbi (갈비) is made with beef short ribs, marinated in a sauce that may containmirin,soy sauce,water,garlic,brown sugar,sugar and slicedonions. It is believed to taste best when grilled withcharcoal orsoot (숯, burned wood chips).[8][9]
Jumulleok (주물럭) is short steak marinated with sesame oil, salt and pepper. It is similar to unmarinatedgogi-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.
Dwaejibulgogi (돼지불고기), or spicy pork, is also a populargogigui dish. It is different from beefbulgogi in that the marinade is not soy sauce-based, but, instead, is marinated in sauces based ongochujang and/orgochu garu (Korean chili powder).[10] The flavor is usually better when made with fattier cuts ofpork, such aspork shoulder orpork belly.[11]
Chadolbagi orchadolbaegi is a dish made from thinly sliced beefbrisket, 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 unsaltedpork belly. It has fatty areas and is tender. In Korea,samgyeopsal is eaten more frequently thanchadolbaegi due to the comparatively lower price of pork.
Loins (deungsim, 등심) and boneless ribs (galbisal, 갈비살) are also a popular choice as an unmarinated type ofgogigui.
Gogi-gui comes with variousbanchan (side dishes). The most popular side dishes arerice andkimchi,[10][12] and a green onion salad calledpajeori 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),[13] and a steamed egg soufflé (gyeran-jjim/계란찜).[14] A popular way of eating Korean barbecue is to wrap the meat withlettuce and/orperilla leaves and addcondiments such aspajeori (spicyscallion salad) andssamjang (a spicy paste made ofdoenjang mixed withgochujang).[10]
Korean barbecue is also popularly paired with alcoholic drinks, such asbeer,soju,makgeolli, orwine.[10]
Yakiniku is a Japanese word simply meaning "cooked meat" and used to denote a grilled meat cuisine found in Korean restaurants in Japan. The mainland Korean equivalent is bulgogi, but the two cuisines are not entirely the same. Yakuniku is a variant of cooked meat that has been modified by Zainichi Koreans to appeal to Japanese tastes.
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