Gogi-gui

Korean Barbecue, or "gogi-gui," refers to the Korean method of grilling meat, typically beef, pork, or chicken. The term encompasses a wide range of dishes and unique culinary practices. The most common types of meat used are beef ribs (galbi) and marinated beef slices (bulgogi).

Historically, the practice of grilling meat dates back to the Goguryeo period (37 BCE – 668 CE). The custom was documented in Chinese historical records, specifically in the "Book of Wei," which describes the people of Goguryeo cooking meat over fire. In contemporary times, the popularity of Korean Barbecue exploded, both within Korea and globally, in part due to the spread of Korean pop culture.

The grilling method typically occurs at the diners' table on gas or charcoal grills built into the table itself. This method allows for interactive dining, where patrons grill their own meat, often seasoned with soy sauce, sesame oil, garlic, and other spices. Ssam, or lettuce wraps, are commonly used to eat the grilled meat, often accompanied by side dishes (banchan) such as kimchi, pickled vegetables, and fermented soybeans.

The critical components of Korean Barbecue include the quality of the meat, the marinades, and the side dishes. Distinctive sauces such as ssamjang (a thick, spicy paste) and gireumjang (a sesame oil and salt mixture) are essential accompaniments.

Korean Barbecue restaurants have gained significant international presence, particularly in the United States, Canada, and Australia. Some high-end variants of Korean Barbecue employ premium ingredients like Wagyu beef, reflecting a fusion of traditional techniques with modern culinary trends.

Government and food industry efforts in South Korea have also promoted Korean Barbecue as a cultural cuisine, significantly raising its profile and encouraging food tourism.