Regional style of food preparation
Korean barbecue
(
Korean
:
고기구이
,
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
[1]
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
.
[2]
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. 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.
[3]
History
[
edit
]
Maekjeok
(
麥笛
,
貊炙
) from
Goguryeo
era (37 BCE?668 CE) is the oldest record related to Korean BBQ. During the
Joseon Dynasty
(1392?1910), roasted beef
Neobiani
was a favorite of the Joseon royal family.
[4]
Varieties
[
edit
]
Koreans enjoying grilled meat and alcohol in the 18th century
Meat
|
Marinated
|
Unmarinated
|
Beef
|
|
- Chadolbagi/chadolbaegi
(차돌박이/차돌백이), thinly sliced
brisket
point
- Deungsim
(등心),
sirloin
- Kkot deungsim
(꽃등心),
rib eye steak
roll
- Ansim
(安心),
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
(치마살陽地),
flank steak
|
Pork
|
- Dwaeji bulgogi
(돼지불고기), spicy pork
bulgogi
- Dwaeji Galbi
(돼지갈비), pork
Galbi
- Dwaeji Jumulleok
(돼지주물럭), pork
Jumulleok
|
|
Chicken
|
|
- Dak gui
(닭구이), grilled chicken
|
Marinated barbecue meats
[
edit
]
Bulgogi
(불고기) 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
.
[5]
Pears
are also traditionally used in the marinade to help tenderize the meat, but
kiwi
and
pineapple
have also been used more recently.
[6]
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
(갈비) 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).
[7]
[8]
Jumulleok
(주물럭) 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
(돼지불고기), 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).
[9]
The flavor is usually better when made with fattier cuts of
pork
, such as
pork shoulder
or
pork belly
.
[10]
Un-marinated barbecue meats
[
edit
]
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
, 등心) and boneless ribs (
galbisal
, 갈비살) are also a popular choice as an unmarinated type of
gogigui
.
Side dishes
[
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]
Gogi-gui
comes with various
banchan
(
side dishes
). The most popular side dishes are
rice
[11]
and
kimchi
,
[12]
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
/鷄卵말이), spicy radish salad (mu saengchae/무生菜),
[13]
and a steamed egg souffle (
gyeran-jjim
/鷄卵찜).
[14]
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
).
[15]
Korean barbecue is also popularly paired with alcoholic drinks, such as
beer
,
soju
,
makgeolli
, or
wine
.
[16]
Gallery
[
edit
]
-
-
Fresh cut loins and boneless ribs
-
Marinated boneless
galbi
-
Korean barbecue
-
Galbisal
, boneless ribs before cooking
-
Barbecued
galbisal
after cooking
-
Pajeori
(破節이), a
banchan
of spicy green onion salad
See also
[
edit
]
References
[
edit
]
- Notes
- Sources
External links
[
edit
]
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Cooking
styles
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Regional
variations
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Cookers
and related
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Foods and
dishes
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Societies
& festivals
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Misc.
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