Korean Barbecue

Korean barbecue is a style of cooking meat, vegetables and seafood on a wide grill, often over coals. In restaurants, patrons at a table with a wide grill in the center. Raw foods are brought out and cooked at the table. Significant Korean barbecue districts can be found in New York City, Chicago and Los Angeles.

Fast Facts

1. In Korean: Gogi Gui
2. Side dishes: Kimchi, Pajori (scallion salad), Doenjang (soybean paste)
3. Chicken: Dahk
4. Thin marinated beef: Jumulleok

Galbi

In the "Galbi" variety of Korean barbecue, meat is marinated in a salty sauce, with soy sauce the most prominent ingredient. Boneless short ribs and pork are the most common meats used for "galbi."

Non-Galbi Korean Barbecue

Anything that is cooked un-marinated is considered non-galbi. Thinly sliced brisket beef, squid and octopus are commonly served at Korean Barbecue restaurants. Cephalopods are served whole and sliced on top of the grill. The tentacles are eaten as well as the body.

It is common to wrap cooked meat in lettuce with other vegetables if desired.

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