Korean barbecue, or gogi gui, refers to the Korean grilling method for cooking pork, beef, and chicken. The method is distinguished by the use of a gas or charcoal grill that is typically built into the dining table itself, where diners prepare their own thinly sliced meat. Although the most common form is for grilling beef short ribs, or galbi, Korean barbecue is an umbrella term that encompasses a variety of marinated and non-marinated meat and seafood dishes. Korean barbecue is normally served with a series of side dishes, or banchan, such as green onion salad or lettuce with cucumbers and peppers.
The two most common Korean barbecue dishes are bool kogi or bolgogi and kalbi kui. Bool kogi is thinly sliced rib eye steak that is glazed with a sweet and salty marinade. Kalbi kui is a meal of beef short ribs that are sliced and butterflied to allow for quick grilling rather than hours of smoking normally necessary to tenderize this tough meat. In addition to beef, Korean barbecue includes pork belly and chicken. Seafood like oysters, clams, and eel are also prepared using this grilling method.
Preparing a proper Korean barbecue involves more than just grilling meat. When the platters of meats arrive at the table, the diner grills for himself or herself. As the meat is so thinly sliced, grilling can take less than two minutes. Once grilled, the meat is rarely consumed as is. Instead, it is usually made into a rollup with soft leaves of green lettuce as wrappers and other ingredients like white rice, scallions, and soybean or red pepper paste.
The grill used for Korean barbecue is a charcoal or gas-burning brazier that resembles a big flower pot. It is usually built into the center of the dining table, but some restaurants will bring a portable version to the diner instead. Depending on what is being grilled, the grill will be equipped with a wire grate or a grid with holes or slits within a raised rim that collects juices. Lump charcoal is the traditional fuel, but gas grills are increasingly common.
Types of non-marinated Korean barbecue include chadolbegi and samgyeopsal. The former is made with beef brisket that is sliced so thinly that it grills almost instantly. The latter dish consists of unsalted bacon sliced a bit more thickly with scissors prior to grilling. The bacon is often fatty and rolled up with kimchi and mushrooms after grilling.
Although some Korean barbecue dishes are non-marinated, the majority are. Typical marinades tend to incorporate salty soy sauce and sweet sugar, mirin, or Asian pear. Sesame oil lends a nutty taste, and garlic and black pepper add fragrant flavoring. Korean barbecue pork or seafood can be especially spicy due to the common use of chili powder and hot bean paste in these dishes. Complementary beverages include plum, wild strawberry, and rice wine.