Korean barbecue, also known as Gogigui, is a popular method of grilling meat in Korean cuisine. It typically involves cooking thin slices of marinated meat and vegetables like beef, pork, chicken, and seafood on a gas or charcoal grill built into the dining table.
A Brief History of Korean BBQ
Korean barbecue has its origins in the traditional preparation of grilled meat dishes in ancient Korea. During the Goguryeo era between 37 BCE to 668 CE, records show Koreans grilling meat on iron grills and eating it wrapped in lettuce or sesame leaves.
The modern form of Korean barbecue became popular during the 20th century. In the 1930s, Korean restaurants started serving grilled meat to customers at their tables. This style came to be known as bulgogi or “fire meat.” The popularity of Korean BBQ soared after the Korean War, as people looked for economic meal options. The international spread of Korean cuisine has made Korean BBQ a global phenomenon today.
The Meaning and Origin of the Term Gogigui
The Korean term “gogigui” (고기구이) literally translates to “meat roast.” It combines the Korean words “gogi” meaning meat and “gui” meaning roast. The term refers to any kind of grilled meat dish in Korean cuisine.
Some other names for Korean barbecue are:
- Bulgogi (불고기): Fire meat. This refers to the most common thin slices of marinated beef.
- Galbi or Kalbi (갈비): Rib meat
- Samgyeopsal (삼겹살): Pork belly
- Dak galbi (닭갈비): Spicy marinated chicken
While the main ingredient can change, the method of grilling thin slices of meat at the table remains quintessentially Korean barbecue.
The Meat and Ingredients Used
The most popular types of meat used in Korean BBQ are:
- Beef – Thinly sliced ribeye or other tender beef cuts are the most common. The beef is marinated in a sweet and savory sauce.
- Pork – Pork belly called samgyeopsal is extremely popular. It has layers of fat that get crispy on the grill.
- Chicken – Boneless skinless chicken thighs or breast meat can be marinated in spicy gochujang sauce and grilled.
- Seafood – Shrimp, squid, clams and fish are also used.
Common marinades include soy sauce, sugar, garlic, sesame oil, rice wine, ginger, onions, peppers and gochujang (Korean chili paste). The marinade caramelizes and enhances the flavor of the meat when grilled.
Grilled meat is almost always accompanied by lettuce or sesame leaf wraps, rice, kimchi and side dishes like bean sprouts, mushrooms and seasoned vegetables.
How Korean BBQ is Cooked
There are some signature methods used to cook meat in Korean barbecue:
- Meat is thinly sliced across the grain for quick cooking and tenderness. Common cuts are ribeye, pork belly, chicken thighs.
- A marinade is used to impart flavor. It has sweet and savory elements like soy, sugar, sesame, garlic, and chili.
- Meat is grilled quickly on a hot grill at the table. Restaurants have built-in gas or charcoal grills.
- Small amounts are cooked at a time since it cooks fast. New batches are continuously grilled.
- Meat is wrapped in lettuce or perilla leaves and eaten with rice, kimchi and sides. The wrap holds the meat and absorbs the juices.
- Tongs and scissors are used to handle and cut the meat. Chopsticks transfer them to the lettuce wraps.
- Grilling is done by the customers themselves at their tables. The waiter may help with cooking and fanning the grill.
Different Types of Korean BBQ Dishes
Here are some of the most popular Korean barbecue dishes:
Bulgogi (불고기)
- Thin slices of marinated beef, usually ribeye. The marinade contains soy sauce, sugar, sesame oil, garlic and pepper.
Galbi or Kalbi (갈비)
- Marinated beef short ribs, sometimes with bones. The meat has a deep beefy flavor.
Samgyeopsal (삼겹살)
- Thick slices of pork belly that become crispy. Often not marinated to enjoy the pork flavor.
Dak Galbi (닭갈비)
- Boneless chicken marinated in a spicy gochujang sauce with onions, cabbage, potatoes.
Jeyuk Bokkeum (제육볶음)
- Spicy pork stir-fry with vegetables like kimchi, onions, zucchini. Quickly cooked on the grill.
Haemul Pajeon (해물파전)
- Seafood scallion pancake with shrimp, squid, peppers, chives. Crispy on the outside and moist inside.
Sundae (순대)
- Korean sausage made with pork blood and vegetables. Goes well with strong flavors.
How to Eat and Enjoy Korean BBQ
Here are some tips to fully enjoy authentic Korean barbecue:
- Place a lettuce or perilla leaf on your left hand and use chopsticks in your right hand to transfer meats and sides.
- Do not overfill the leaf wraps. Keep them small for easy eating.
- Add some garlic, fermented bean paste and kimchi to amp up the flavors.
- Wrap the meat bundles neatly and consume each wrap in one bite.
- Grill only small amounts of meat at a time to keep it fresh.
- Try dipping the meat in sesame oil and salt for extra flavor.
- Use scissors to cut meat slices into smaller pieces.
- Allow the crisp pork belly to cool a bit before eating – the hot fat can burn your mouth.
- Balance the meat with the banchan side dishes like kimchi and salad.
- End the meal with light Korean desserts like fruits or red bean soup.
Health Benefits and Concerns of Korean BBQ
Korean barbecue offers some health benefits when consumed in moderation:
- Grilled meat provides protein, vitamins, and minerals like iron, zinc, and B vitamins.
- Lean beef and pork offer less saturated fat than other red meats.
- Antioxidants from marinades may reduce cancer risk.
- Vegetables add fiber, vitamins, and minerals.
However, potential health risks of excessive intake include:
- High sodium content from soy sauce marinades.
- Nitrates and carcinogens released from charred, overcooked meat.
- High cholesterol and saturated fats in fatty cuts like pork belly.
- Obesity risk from heavy consumption of fatty grilled meats.
Moderating portion sizes and salt intake can help mitigate the risks and enjoy Korean BBQ more healthily.
The Global Popularity of Korean Barbecue
The worldwide popularity of Korean barbecue soared with the hallyu wave of Korean culture starting in the 1990s. Some reasons why it has become so popular globally include:
- The interactive and social dining experience.
- Its adaptable nature – the barbecue meal can be light or hearty.
- The variety of marinades and dipping sauces.
- Meat options beyond bulgogi like chicken, pork belly and seafood.
- Fusion flavors created by combining Korean and local ingredients.
- Advent of Korean barbecue restaurant chains like Bulgogi Brothers.
From LA to Sydney, you can find sizzling Korean BBQ restaurants packed with diners. The hands-on, customizable and fun nature of Korean grilled meat makes it a winning dining formula around the world.
Common Side Dishes and Appetizers
No Korean barbecue meal is complete without an array of banchan or side dishes:
- Kimchi – The national dish and a spicy, sour fermented cabbage. Essential for cutting through the richness of meat.
- Lettuce – Butter or romaine lettuce leaves serve as edible wraps.
- Sesame Leaves – These wild leaves add a pleasant nutty aroma.
- Onion Salad – Thinly sliced onions seasoned with vinegar and chili.
- Mung Bean Sprouts – Crisp sprouts make refreshing additions to wraps.
- Agwe – Steamed silken tofu cubes in chili sauce.
- Ddeok – Thick rice cake slices grilled with soy glaze called ddeok galbi.
- Mushrooms – Meaty shiitake or oyster mushrooms balance the grill.
Popular appetizers include:
- Yukhoe – Seasoned raw beef tartare
- Mandu – Korean dumplings filled with meat and vegetables.
- Dak Gangjeong – Crispy fried chicken bits in sticky sauce.
Condiments and Sauces for Dipping
The sauces served alongside bring everything together:
- Gochujang – The quintessential Korean red chili pepper paste. It adds heat and depth.
- Ssamjang – Thick, spicy paste of gochujang and bean curd. Great for dipping pork.
- Doenjang – A complex, fermented soybean paste.
- Vinegar – Rice vinegar mixed with chili flakes as a refreshing dip.
- Sesame Oil – Nutty aromatic oil that complements grilled meat.
- Salt – Plain salt accentuates the meat juices and char.
- Wasabi – Fresh wasabi root to cuts through the fattiness.
- Mayonnaise – Kewpie mayo mixed with maple syrup and lemon.
Grilling Tips and Etiquette
Follow these tips for the perfect Korean barbecue experience:
- Thoroughly marinate the meat for best flavor. At least 2-6 hours or overnight.
- Let the grill get very hot before cooking. It should be smoking and sizzling.
- Do not overcrowd the grill. Cook pieces separately with tongs.
- Keep a small plate for cooked meats instead of piling them on shared plates.
- If grilling at the table, avoid smoke blowing in other diners’ faces.
- Replace water in the collecting bowls frequently to avoid overflowing.
- Refrain from lifting the grill plate. The interior stays hot for cooking.
- Do not cross contamination – use separate utensils for uncooked and cooked meat.
- Respect requests to cook meat more or less done for children or the elderly.
- Always grill a variety of items to appreciate the range of flavors and textures.
Frequently Asked Questions
What does gogigui translate to in English?
Gogigui literally translates to “meat roast” in Korean – “gogi” meaning meat and “gui” meaning roast. It refers to Korean barbecue dishes involving grilled meat.
What is the difference between bulgogi and galbi?
Bulgogi uses thinly sliced marinated beef like ribeye while galbi uses thicker slices of beef short ribs. Bulgogi meat is more tender with a sweeter marinade. Galbi has a deeper beef flavor.
What is the red spicy sauce served with Korean BBQ?
The red spicy Korean dipping sauce is called Ssamjang – a thick paste made from gochujang (Korean chili pepper paste) and fermented soybean paste. It adds a spicy, savory kick.
Can you use an electric grill or stove for Korean BBQ?
Yes, you can use an electric tabletop grill or cooktop at home instead of charcoal or gas. Heat to at least 450F and brush oil to get a good sear on the meat.
What is the vegetable that looks like lettuce served with Korean BBQ?
The large green leaf that looks like lettuce but has a sesame flavor is called perilla leaf. It is part of the mint family and has a distinct aroma.
What alcohol pairs well with Korean barbecue?
The bold, grilled flavors pair well with Korean beer like Cass or Hite. Soju, makgeolli (rice wine), and whiskey are other popular pairings. Dry white wines also complement the spices.
Conclusion
Korean barbecue offers a one-of-a-kind culinary experience where diners gather around a shared grill, cooking customized servings of marinated meats and vegetables. The thin slices cook quickly, absorbing tangy sweet marinades to create crave-worthy bites when wrapped in lettuce leaves. From the classic bulgogi and galbi to modern pork belly and seafood variations, Korean BBQ continues to fascinate taste buds globally. Balance the hearty proteins with bright kimchi, fresh vegetables and dipping sauces for the ultimate Korean barbecue meal. Moderating your intake and following etiquette tips will ensure you get the most out of this interactive dining tradition.