Korean barbecue
Encyclopedia
Korean barbecue, or gogi gui literally "meat + roasted meat", refers to the Korean method of grilling
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 center of the table itself. Some Korean restaurants that do not have built-in grills provide portable stove
s for diners to use at their tables.
The most typical form of Korean barbecue is galbi
made from marinated beef short ribs
. However, Korean barbecue also includes many other kinds of marinated
and non-marinated meat dishes, and can be divided into several categories.
Korean barbecue
is not only popular among Korean consumers but has gained popularity internationally.
is the most popular variety of Korean barbecue. It is 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 (숯, burned wood chips). Joo mul luhk is short steak marinated with sesame oil
, salt and pepper. It is almost similar to non-marinated Korean barbecue and one thing that distinguishes from other kinds is its steaklike juicy texture. Spicy pork bulgogi
is also a popular Korean barbecue dish and it is quite different from beef bulgogi because the marinade is not soy sauce-based, but instead consists of "gochujang
" and/or "gochu garu" (Korean chili powder) based sauce.
Chadolbegi is a dish made from thinly sliced beef brisket
, which is not marinated. It is so thin it cooks nearly instantly as soon as it is dropped onto a heated pan.
Samgyeopsal
basically comprises thicker strips of unsalted bacon
(pork belly
). It has a lot of fatty areas and is tender. In Korea, samgyeopsal is eaten more frequently than chadolbegi due to the comparatively lower price of pork.
Also loins (deungshim, 등심) and boneless ribs (갈비살) are popular choice for non-marinated type of Korean barbecue.
(side dish
es), among which, green onion salad called Pajori and a fresh vegetable dish including lettuce, cucumbers, and peppers invariably accompanies meat dishes at restaurants. A popular way of eating Korean barbecue is to wrap the meat with lettuce and add condiments such as - pajori (spicy scallion
salad) and ssamjang
(a spicy paste made of doenjang
mixed with gochujang
).
Grilling
Grilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above or below.Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat quickly and meat that has already been cut into slices...
beef
Beef
Beef is the culinary name for meat from bovines, especially domestic cattle. Beef can be harvested from cows, bulls, heifers or steers. It is one of the principal meats used in the cuisine of the Middle East , Australia, Argentina, Brazil, Europe and the United States, and is also important in...
, pork
Pork
Pork is the culinary name for meat from the domestic pig , which is eaten in many countries. It is one of the most commonly consumed meats worldwide, with evidence of pig husbandry dating back to 5000 BC....
, chicken
Chicken (food)
Chicken is the most common type of poultry in the world, and is prepared as food in a wide variety of ways, varying by region and culture.- History :...
, 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 center of the table itself. Some Korean restaurants that do not have built-in grills provide portable stove
Portable stove
A portable stove is a cooking stove specially designed to be portable and lightweight, as for camping or picnicking, or for use in remote locations where an easily transportable means of cooking or heating is needed...
s for diners to use at their tables.
The most typical form of Korean barbecue is galbi
Galbi
Galbi or kalbi generally refers to a variety of gui or grilled dishes in Korean cuisine that is made with marinated beef short ribs in a ganjang-based sauce . In the Korean language, galbi literally means "rib" and can often indicate uncooked ribs...
made from marinated beef short ribs
Short ribs
Short ribs are a popular cut of beef. Beef short ribs are larger and usually more tender and meatier than their pork counterpart, pork spare ribs...
. However, Korean barbecue also includes many other kinds of marinated
Marination
Marination is the process of soaking foods in a seasoned, often acidic, liquid before cooking. The origins of the word allude to the use of brine in the pickling process, which led to the technique of adding flavor by immersion in liquid...
and non-marinated meat dishes, and can be divided into several categories.
Korean barbecue
Barbecue
Barbecue or barbeque , used chiefly in the United States, Canada, the United Kingdom, New Zealand and Australia is a method and apparatus for cooking meat, poultry and occasionally fish with the heat and hot smoke of a fire, smoking wood, or hot coals of...
is not only popular among Korean consumers but has gained popularity internationally.
Types
| Meat | Marinated | Non-marinated |
|---|---|---|
| Beef |
|
Brisket Brisket is a cut of meat from the breast or lower chest of beef or veal. The beef brisket is one of the eight beef primal cuts. The brisket muscles include the superficial and deep pectorals. As cattle do not have collar bones, these muscles support about 60% of the body weight of standing/moving... Beef tenderloin A beef tenderloin, known as an eye fillet in New Zealand and Australia, filet in France and Germany and fillet in the United Kingdom, is cut from the loin of beef. As with all quadrupeds, the tenderloin refers to the psoas major muscle ventral to the transverse processes of the lumbar vertebrae,... |
| Pork |
Bulgogi Bulgogi is a Korean dish that usually consists of marinated barbecued beef, although chicken or pork may also be used. It is listed at number 23 on World's 50 most delicious foods readers' poll complied by CNN Go in 2011.-Etymology:... (돼지불고기), spicy pork bulgogi Bulgogi Bulgogi is a Korean dish that usually consists of marinated barbecued beef, although chicken or pork may also be used. It is listed at number 23 on World's 50 most delicious foods readers' poll complied by CNN Go in 2011.-Etymology:... Sesame oil Sesame oil is an edible vegetable oil derived from sesame seeds. Besides being used as a cooking oil in South India, it is often used as a flavor enhancer in Chinese, Japanese, Korean, and to a lesser extent Southeast Asian cuisine.The oil from the nutrient rich seed is popular in alternative... |
Samgyeopsal Samgyeopsal is a popular Korean dish. Commonly served as an evening meal, it consists of thick, fatty slices of pork belly meat . The meat, usually neither marinated nor seasoned, is cooked on a grill at the diners' table... (삼겹살), thick unsalted bacon Bacon Bacon is a cured meat prepared from a pig. It is first cured using large quantities of salt, either in a brine or in a dry packing; the result is fresh bacon . Fresh bacon may then be further dried for weeks or months in cold air, boiled, or smoked. Fresh and dried bacon must be cooked before eating... |
| Chicken |
Dak galbi Dak galbi, also romanized dalk galbi, is a popular South Korean dish generally made by stir-frying marinated diced chicken in a gochujang based sauce, and sliced cabbage, sweet potato, scallions, onions and tteok together on a hot plate... (닭갈비), barbecued chicken |
|
Marinated Korean barbecue
GalbiGalbi
Galbi or kalbi generally refers to a variety of gui or grilled dishes in Korean cuisine that is made with marinated beef short ribs in a ganjang-based sauce . In the Korean language, galbi literally means "rib" and can often indicate uncooked ribs...
is the most popular variety of Korean barbecue. It is 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 (숯, burned wood chips). Joo mul luhk is short steak marinated with sesame oil
Sesame oil
Sesame oil is an edible vegetable oil derived from sesame seeds. Besides being used as a cooking oil in South India, it is often used as a flavor enhancer in Chinese, Japanese, Korean, and to a lesser extent Southeast Asian cuisine.The oil from the nutrient rich seed is popular in alternative...
, salt and pepper. It is almost similar to non-marinated Korean barbecue and one thing that distinguishes from other kinds is its steaklike juicy texture. Spicy pork bulgogi
Bulgogi
Bulgogi is a Korean dish that usually consists of marinated barbecued beef, although chicken or pork may also be used. It is listed at number 23 on World's 50 most delicious foods readers' poll complied by CNN Go in 2011.-Etymology:...
is also a popular Korean barbecue dish and it is quite different from beef bulgogi because the marinade is not soy sauce-based, but instead consists of "gochujang
Gochujang
Gochujang is a savory and pungent fermented Korean condiment. Traditionally, it has been naturally fermented over years in large earthen pots outdoors, more often on an elevated stone platform, called jangdokdae in the backyard...
" and/or "gochu garu" (Korean chili powder) based sauce.
Non-marinated Korean barbecue
Brisket
Brisket is a cut of meat from the breast or lower chest of beef or veal. The beef brisket is one of the eight beef primal cuts. The brisket muscles include the superficial and deep pectorals. As cattle do not have collar bones, these muscles support about 60% of the body weight of standing/moving...
, which is not marinated. It is so thin it cooks nearly instantly as soon as it is dropped onto a heated pan.
Samgyeopsal
Samgyeopsal
Samgyeopsal is a popular Korean dish. Commonly served as an evening meal, it consists of thick, fatty slices of pork belly meat . The meat, usually neither marinated nor seasoned, is cooked on a grill at the diners' table...
basically comprises thicker strips of unsalted bacon
Bacon
Bacon is a cured meat prepared from a pig. It is first cured using large quantities of salt, either in a brine or in a dry packing; the result is fresh bacon . Fresh bacon may then be further dried for weeks or months in cold air, boiled, or smoked. Fresh and dried bacon must be cooked before eating...
(pork belly
Pork belly
Pork belly is a boneless cut of fatty meat derived from the belly of a pig. Pork belly is popular in Asian cuisine, and forms a part of many traditional European dishes such as the Alsatian Choucroute garnie, the Swiss Berner Platte, and the German Schlachtplatte...
). It has a lot of fatty areas and is tender. In Korea, samgyeopsal is eaten more frequently than chadolbegi due to the comparatively lower price of pork.
Also loins (deungshim, 등심) and boneless ribs (갈비살) are popular choice for non-marinated type of Korean barbecue.
Side dishes served with Korean barbecue
Korean barbecue comes with various banchanBanchan
Banchan refers to small dishes of food served along with cooked rice in Korean cuisine. This word is used both in the singular and plural....
(side dish
Side dish
A side dish, sometimes referred to as a side order or simply a side, is a food item that accompanies the entrée or main course at a meal.-Common types:...
es), among which, green onion salad called Pajori and a fresh vegetable dish including lettuce, cucumbers, and peppers invariably accompanies meat dishes at restaurants. A popular way of eating Korean barbecue is to wrap the meat with lettuce and add condiments such as - pajori (spicy scallion
Scallion
Scallions , are the edible plants of various Allium species, all of which are "onion-like", having hollow green leaves and lacking a fully developed root bulb.-Etymology:The words...
salad) and ssamjang
Ssamjang
Ssamjang is a thick, spicy paste used with food wrapped in a leaf in Korean cuisine. The sauce is made of doenjang, gochujang, sesame oil, onion, garlic, green onions, and optionally brown sugar.-Use:...
(a spicy paste made of doenjang
Doenjang
Doenjang is a traditional Korean fermented soybean paste. Its name literally means "thick paste" in Korean.-Production:...
mixed with gochujang
Gochujang
Gochujang is a savory and pungent fermented Korean condiment. Traditionally, it has been naturally fermented over years in large earthen pots outdoors, more often on an elevated stone platform, called jangdokdae in the backyard...
).
See also
- GalbiGalbiGalbi or kalbi generally refers to a variety of gui or grilled dishes in Korean cuisine that is made with marinated beef short ribs in a ganjang-based sauce . In the Korean language, galbi literally means "rib" and can often indicate uncooked ribs...
- BulgogiBulgogiBulgogi is a Korean dish that usually consists of marinated barbecued beef, although chicken or pork may also be used. It is listed at number 23 on World's 50 most delicious foods readers' poll complied by CNN Go in 2011.-Etymology:...
- Korean cuisine
- BarbecueBarbecueBarbecue or barbeque , used chiefly in the United States, Canada, the United Kingdom, New Zealand and Australia is a method and apparatus for cooking meat, poultry and occasionally fish with the heat and hot smoke of a fire, smoking wood, or hot coals of...
- YakinikuYakinikuYakiniku , meaning "grilled meat", is a Japanese term which, in its broadest sense, refers to grilled meat dishes. The present style of yakiniku restaurants are derived from the Korean restaurants in Osaka and Tokyo which were opened around 1945....
- Tofu soup
- samgyeopsalSamgyeopsalSamgyeopsal is a popular Korean dish. Commonly served as an evening meal, it consists of thick, fatty slices of pork belly meat . The meat, usually neither marinated nor seasoned, is cooked on a grill at the diners' table...
External links
- How to Cook Korean Food at Home - The Official Korea Tourism Guide Site