Korean barbecue

History

Korean barbecue spread to Japan around the 1910–1945 Japanese colonial period. It was adapted to Japanese tastes, and now persists today as yakiniku.

Varieties

Marinated barbecue meats

Bulgogi () is the most popular variety of Korean barbecue. Before cooking, the meat is marinated with a mixture of soy sauce, sugar, ginger, scallions, sesame oil, garlic and pepper. Pears are also traditionally used in the marinade to help tenderize the meat, but kiwi and pineapple have also been used more recently. It is traditionally cooked using gridirons or perforated dome griddles that sit on braziers, but pan cooking has become common as well.[[File:Sutbul.jpg|thumb|Sutbul (embers of charcoal) for barbecue]]

Galbi () is made with beef short ribs, marinated in a sauce that may contain mirin, soy sauce, water, garlic, brown sugar, sugar and sliced onions. It is believed to taste best when grilled with charcoal or soot (숯, burned wood chips).

Jumulleok (주물럭) is short steak marinated with sesame oil, salt and pepper. It is similar to unmarinated gogi-gui, distinguished it from other kinds of meat by its steak-like juicy texture. Jumulleok is also commonly found with sliced duck instead of beef.

Dwaeji bulgogi (), or spicy pork, is also a popular gogigui dish. It is different from beef bulgogi in that the marinade is not soy sauce-based, but, instead, is marinated in sauces based on gochujang and/or gochu garu (Korean chili powder). The flavor is usually better when made with fattier cuts of pork, such as pork shoulder or pork belly.

Un-marinated barbecue meats

Samgyeopsal is made of thicker strips of unsalted pork belly. It has fatty areas and is tender. In Korea, samgyeopsal is eaten more frequently than chadolbaegi due to the comparatively lower price of pork.

Loins (deungsim, 등심) and boneless ribs (galbisal, 갈비살) are also a popular choice as an unmarinated type of gogigui.

Side dishes

Gogi-gui comes with various banchan (side dishes). The most popular side dishes are rice and kimchi, and a green onion salad called pajeori and a fresh vegetable dish including lettuce, cucumbers, and peppers invariably accompany the meat dishes at restaurants. Other popular side dishes include the spinach side dish (sigeumchi namul/시금치나물), egg roll omelette (gyeran-mari/계란말이), spicy radish salad (mu saengchae/무생채), and a steamed egg soufflé (gyeran-jjim/계란찜). A popular way of eating Korean barbecue is to wrap the meat with lettuce and/or perilla leaves and add condiments such as pajeori (spicy scallion salad) and ssamjang (a spicy paste made of doenjang mixed with gochujang).

Korean barbecue is also popularly paired with alcoholic drinks, such as beer, soju, makgeolli, or wine.

Gallery

|File:Korean.food-Galbi-03.jpg |Galbi cooking |File:Korean BBQ-freshcut-01.jpg |Fresh cut loins and boneless ribs |File:Marinated galbi.jpg |Marinated boneless galbi |File:Korean barbecue-03.jpg |Korean barbecue |File:Korean BBQ-Galbisal-01.jpg |Galbisal, boneless ribs before cooking |File:Korean BBQ-Galbisal-02.jpg |Barbecued galbisal after cooking |File:Pajori (cropped).jpg |Pajeori (), a banchan of spicy green onion salad

References

;Notes ;Sources

References

1. Although beef ''galbi'' is the most common form of ''galbi'', it may also be made from pork ribs or chicken.
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3. (21 December 2020). "Where Did KBBQ Come From? Inside Its 2,000-Year-Old History".
4. Weiner, Michael. (2004). "Race, Ethnicity and Migration in Modern Japan: Indigenous and colonial others". Taylor & Francis.
5. (2016-08-29). "「焼肉」名前の由来とは... え、朝鮮半島の南北対立が背景なの？【焼肉の日】".
6. "Bulgogi (Korean Barbecued Beef)".
7. Paley, Rachel Tepper. (30 December 2015). "A Brief History of Bulgogi, Korea's Most Delicious Export (Recipe)".
8. Kang, Matthew. "Watch: How to Do All-You-Can-Eat Korean Barbecue Like a Pro". [[Eater (website).
9. "Grilled Beef Galbi (Korean-Style Marinated Short Ribs) Recipe".
10. Marx, Sasha. "Dwaeji Bulgogi (Korean-Style Spicy Grilled Pork) Recipe".
11. Sung, Andrea. (2016-10-17). "Beyond Kimchi, The Rich Variety of Side Dishes in Korean Cuisine".
12. Kastner, Erica. (2018-09-20). "5 Easy Korean Side Dishes".
13. Kim, Sohui. (12 February 2019). "Dashi-Steamed Egg Custard".
14. Marx, Sasha. "An Introduction to Korean Barbecue".