Korean barbecue
Korean barbecue is a style of grilling meat, often at the table, and serving it with side dishes, sauces, and leafy wraps.
Bulgogi: Thinly sliced beef marinated in a sweet-savory mixture and grilled or pan-cooked. Its marinated, quickly cooked beef is a familiar Korean barbecue dish.
Gochujang: A fermented Korean red chili paste made with chili powder, glutinous rice, fermented soybeans, and salt. Its heat and fermentation contribute flavor to marinades and dipping sauces.
Korean barbecue restaurant: A restaurant where diners commonly grill Korean-style meat at a table or order it cooked. Built-in grills and shared dishes turn the meal into a participatory dining format.
Gogigui: The Korean culinary practice of grilling meat, encompassing dishes cooked over fire or on a grill. Korean barbecue belongs to this broader tradition of grilled meat.
Japanese yakiniku: A Japanese style of grilling bite-sized meat and vegetables, often over a tabletop grill. It shares table grilling but developed within a different culinary tradition.
Galbi: Korean-style grilled ribs, commonly marinated in a sweet-savory sauce or seasoned simply. Ribs show how cuts and marinades define distinct barbecue preparations.
Doenjang: A Korean fermented soybean paste with a deep, salty, savory flavor. It is a principal ingredient in ssamjang, a common barbecue condiment.
Bulgogi jeongol: A Korean hot pot of bulgogi, vegetables, and broth cooked together at the table. It adapts bulgogi flavors to a shared, simmered meal rather than direct grilling.
Maekjeok: An ancient Korean preparation of skewered meat seasoned before grilling, described in historical records. It is often cited as an early antecedent to later Korean grilled-meat dishes.
Mongolian barbecue: A restaurant style in which diners choose ingredients that are stir-fried on a large, flat griddle. Despite its name, this is not Korean table grilling or a traditional Mongolian cooking style.