Korean barbecue is called Gogigui which literally means “meat plus roasting”. Gui, for short, is popular throughout Korea and it is slowly gaining popularity across the globe.
Different meats and vegetables are first grilled, then doused in sauces and served with sides. Beef, pork and chicken are the most popular meats in a Gui, though there’s no rule that says you can’t experiment with other meats – fusion cuisine explores these meats in all sorts of delicious ways.
The traditional form of a Gui, however, is Bulgogi, a definite must-eat in Korea – which is a thick slice of beef sirloin or tenderloin. Galbi, another popular form of gui is made from marinated beef ribs. Dwaeji Bulgogi is the form of barbecue, which is made from marinated pork, while Dak Galbi is made from chicken.
The meats are marinated in a mixture of soy sauce, sugar, sesame oil, garlic, and pepper. Remember, the longer you marinate the meat, the juicier and tastier it will be. Chadolbegi is a kind of Gui that does not require any prior marination. It is made from a thinly sliced brisket of beef, which cooks almost as soon as it’s dropped on the barbecue.
The most ideal sides with Gogigui are green onion salads and fresh vegetable salads. The flavour in the Gogigui is balanced beautifully with the crunch and freshness of a vegetable salad.
So on your next trip to Asia, do look out for this must-eat in Korea – Korean barbecue.
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