Korean barbecue

Korean barbecue(Korean:고기구이,gogi-gui,'meat roast') is a popular method inKorean cuisineofgrillingmeat, typicallybeef,porkorchicken. Such dishes are often prepared ongas or charcoal grillsbuilt into the dining table itself, though some restaurants provide customers withportable stovesfor diners to use at their tables. Alternatively, a chef uses a centrally displayed grill to prepare dishes that are made to order.
The most representative form ofgogi-guiisbulgogi, usually made from thinly sliced marinated beefsirloinortenderloin. Another popular form isgalbi, made from marinated beefshort ribs.However,gogi-guialso includes many other kinds ofmarinatedand unmarinated meat dishes, and can be divided into several categories. Koreanbarbecueis popular in its home country. It gained its global popularity through Hallyu, more commonly known as the "Korean Wave",  a term that describes the rise in popularity of Korean culture during the 1990s and 2000s.
Maekjeok(Korean:맥적;Hanja:貊炙) fromGoguryeoera (37 BCE–668 CE) is the oldest record related to Korean barbecue. During theJoseon dynasty(1392–1910), roasted beefNeobianiwas a favorite of the Joseon royal family.
Korean barbecue spread to Japan around the 1910–1945Japanese colonial period. It was adapted to Japanese tastes, and now persists today asyakiniku.
Bulgogi(불고기) is the most popular variety of Korean barbecue. Before cooking, the meat is marinated with a mixture ofsoy sauce,sugar,ginger,scallions,sesame oil,garlicandpepper.Pearsare also traditionally used in the marinade to help tenderize the meat, butkiwiandpineapplehave also been used more recently.It is traditionally cooked usinggridironsor perforated dome griddles that sit onbraziers, butpancookinghas become common as well.
Galbi(갈비) is made with beef short ribs, marinated in a sauce that may containmirin,soy sauce,water,garlic,brown sugar,sugarand slicedonions. It is believed to taste best when grilled withcharcoalorsoot(숯, burned wood chips).
Jumulleok(주물럭) is short steak marinated with sesame oil, salt and pepper. It is similar to unmarinatedgogi-gui, distinguished it from other kinds of meat by its steak-like juicy texture.Jumulleokis also commonly found with sliced duck instead of beef.
Dwaejibulgogi(돼지불고기), or spicy pork, is also a populargogiguidish. It is different from beefbulgogiin that the marinade is not soy sauce-based, but, instead, is marinated in sauces based ongochujangand/orgochu garu(Korean chili powder).The flavor is usually better when made with fattier cuts ofpork, such aspork shoulderorpork belly.
Chadolbagiorchadolbaegiis a dish made from thinly sliced beefbrisket, which is not marinated. It is so thin that it cooks nearly instantly as soon as it is dropped onto a heated pan.
Samgyeopsalis made of thicker strips of unsaltedpork belly. It has fatty areas and is tender. In Korea,samgyeopsalis eaten more frequently thanchadolbaegidue to the comparatively lower price of pork.
Loins (deungsim, 등심) and boneless ribs (galbisal, 갈비살) are also a popular choice as an unmarinated type ofgogigui.
Gogi-guicomes with variousbanchan(side dishes). The most popular side dishes arericeandkimchi,and a green onion salad calledpajeoriand 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 withlettuceand/orperillaleaves and addcondimentssuch aspajeori(spicyscallionsalad) andssamjang(a spicy paste made ofdoenjangmixed withgochujang).
Korean barbecue is also popularly paired with alcoholic drinks, such asbeer,soju,makgeolli, orwine.