page_title: Korean barbecue
section_title: Un-marinated barbecue meats
hierarchical_section_title: Korean barbecue / Un-marinated barbecue meats
caption_attribution_description: English: Marinated Galbi Barbecue
context_page_description: Korean barbecue refers to the popular method in Korean cuisine of grilling meat, typically beef, pork, or chicken. Such dishes are often prepared on gas or charcoal grills built into the dining table itself. Some Korean restaurants that do not have built-in grills provide customers with portable stoves for diners to use at their tables. Alternatively, a chef uses a centrally displayed grill to prepare dishes to order.
  The most representative form of gogi-gu-i is bulgogi, usually made from thinly sliced marinated beef sirloin or tenderloin. Another popular form is galbi, made from marinated beef short ribs. However, gogi-gu-i also includes many other kinds of marinated and unmarinated meat dishes, and can be divided into several categories. Korean barbecue is popular in its home country, but has also gained popularity worldwide.
context_section_description: Chadolbegi is a dish made from thinly sliced beef brisket, which is not marinated. It is so thin that it cooks nearly instantly as soon as it is dropped onto a heated pan.
  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 chadolbegi due to the comparatively lower price of pork. It is traditionally eaten with soju (a traditional alcohol).
  Loins (deungshim, 등심) and boneless ribs (갈비살) are also a popular choice as an unmarinated type of gogigui.
caption: Korean barbecue-Galbi
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