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Gogigui, Korean barbecue, or Korean short ribs, is marinated beef rib cross-sections cooked over direct heat. It comes from Korea originally but is now popular in many countries. Although Korean barbecue refers to a number of meat-based Korean entrées including bulgogi (beef) and spicy pork, the most common form of meat associated with the term is of the short rib variety. Korean BBQ comprise various spices including onion, soy sauce, and pepper to create a pleasant, unique blend of flavors.

Difference between American Barbecue and Korean Barbecue[change | change source]

American Barbecue tends to emphasize big hunks of meat like brisket and pork shoulder cooked low and slow behind closed doors, Korean BBQ celebrates smaller cuts like strips of beef rib steak, sliced pork belly, and butterflied beef short ribs seared hot and fast over a charcoal fire—often right at the dining table and often by you, the guest! Most Korean BBQ restaurants have tables with built-in charcoal braziers. Hot embers of lump charcoal come to the table just before your marinated meats do, and then you grill the meat yourself. Grilling right at the dining table is a big part of the fun.

Side Dishes[change | change source]

The side dishes are the other fun part. The raw, sliced meats come to the table pre-marinated (usually in soy sauce, rice vinegar, toasted sesame oil, and sugar) and share the spotlight with a slew of high-flavor accompaniments. Known as panchan, these go-withs allow you to customize your Korean BBQ to your taste preferences. On the table, you may find a bowl of funky kimchi made with cabbage or radishes, some spicy gochujang (fermented chile pepper paste), a dish of sweet-and-sour cucumbers, a fresh watercress or mung bean salad, a bowl of steamed rice, a dish of sesame salt, a savory dipping sauce dotted with chopped Asian pears, and some crisp lettuce leaves for wrapping it all up. It’s like a taco bar with lettuce as the wraps. The many, varied garnishes bring the grilled meat alive. You grill strips of meat over the charcoal embers just until they are charred by fire and kissed with smoke, then wrap them up with a bit of sweet, a shot of salty, a spark of spice, a lick of acidity, some crunch, and a boatload of savory for what eventually becomes a minor feast of culinary fireworks.

Gallery[change | change source]

Side dishes of Korean Barbecue.jpg

Types of Korean BBQ Meats[change | change source]

source:https://amazingribs.com/barbecue-history-and-culture/whats-so-great-about-korean-bbq