In a casual setting, charcoal platters are placed at the center of the tables, surrounded by excited guests waiting for their cuts of meat to be served. The meat is cooked over glowing charcoal and the aroma curling up from the grill makes all the guests drool. Those are the first images that appear in my mind when thinking of gogi-gui  (고기구이) or Korean barbecue.

Korean barbecue is a meal in itself.

A meal in itself, Korean barbecue usually lasts for one or two hours beginning with a plethora of side dishes called banchan. It includes multiple vegetable dishes, such as kimchi, pickled radish, and marinated stir-fried spinach, accompanied by individual bowls of rice. A few minutes later, the pièce de résistance is served. Guests have the choice of grilling it by themselves or having it grilled for them.

Bulgogi and galbi-gui are usually the most favorites, though many other varieties are consumed as well. Once cooked, the meat is cut into small pieces and wrapped with fresh lettuce leaves, garlic, and chili paste, before dipping into a sesame-based sauce.

Derived from the Korean words bul (“fire”) and gogi (“meat”), bulgogi (불고기) is the most typical form of Korean barbecue. A delicacy of Pyongan Province (currently in North Korea), this dish followed refugees to South Korea after the country was liberated from the Japanese Empire in 1945. Due to its fine taste, bulgogi is enjoyed nationwide. In fact, nearly every barbecue establishment across South Korea offers this dish. 

Traditionally, bulgogi is thinly sliced beef sirloin or brisket cooked slowly on a charcoal grill. The meat is marinated with a mixture of soy sauce, sugar, sesame oil, garlic, and pepper. Pureed pears are also added to enhance the amazing flavor and aroma of the beef.

While beef bulgogi is associated with a feast, pork bulgogi is often seen in a home-cooked meal. It is marinated with similar ingredients as beef bulgogi, but in the place of pureed pear, chili paste can be used to bring spiciness to the dish. Besides, as an economical option, pork bulgogi is often stir-fried in a pan, normally together with onions, bean sprouts, or mushrooms.

Bulgogi is enjoyed nationwide.

Though bulgogi is the most widespread variety of Korean barbecue, galbi-gui (갈비구이) is the favorite choice of the gourmets. Galbi-gui is the general term for grilled beef short ribs or pork spareribs and it’s known for the addictive smokey, sweet flavor. Similar to bulgogi, the meat is cooked on a perforated gridiron over glowing charcoal until it reaches a glossy, dark brown color. And if it is grilled properly, the meat should easily fall from the bones.

Best known for the addictive smokey, sweet flavor.

Depending on the kind of meat, galbi-gui is served raw or marinated in a sweet and savory sauce consisting of soy sauce, sugar, sesame oil, garlic, and pepper. Pearl juice or chili paste is often brushed on in order to bring depth to the dish. Though imported beef is commonly used, Hanwoo (premier Korean beef) is the ultimate choice. It’s comparable to the famous Kobe beef, but personally, I found it less fatty and sweeter.

While beef galbi-gui comes in both forms, pork galbi-gui is usually marinated to remove the unpleasant odor. The only exception is pork galbi-gui made of Jeju black pork, which is believed to have a distinctive taste. It’s undeniably delicious, but my untrained taste buds could barely recognize the differences to ordinary pork. As pork ribs are smaller, marinated pork galbi often contain both pork ribs and shoulder meats.

Not limited to bulgogi and galbi-gui, Korean barbecue also includes various kinds of marinated and non-marinated meat dishes, such as the chewy gopchang-gui (grilled beef small intestine) or the fatty yet savory samgyeopsal-gui (grilled pork belly). A healthier alternative to red meat is also available. Made of boneless chicken thighs and thinly sliced chicken breast fillets, dak-gui (grilled chicken) and dak-galbi (stir-fried chicken) are perfect for whoever loves Korean barbecue but wants to maintain a diet.

In comparison to other gui, these dishes are inexpensive and they are usually served in large portions. That’s why it gains popularity among the general public, especially those who are on a budget. Although considered a “cheap version” of the traditional Korean barbecue, dak-gui and dak-galbi aren’t short of tastiness. In fact, the chicken’s sweetness is a refreshing change after eating too many rich meals.