Korean barbecue
Korean barbecue
Korean barbecue (pronunciation: /kɔːriən bɑːrbɪkjuː/), also known as gogi-gui (pronunciation: /goʊɡiːɡwiː/), is a popular method of grilling meat, typically beef, pork, or chicken. Such dishes are often prepared at the diner's table on gas or charcoal grills that are built into the table itself.
Etymology
The term "Korean barbecue" is a direct translation of "gogi-gui" in Korean, where "gogi" means "meat" and "gui" means "roasting". The term is not used in Korean itself, but it is used by non-Korean speakers to refer to the Korean style of meat grilling.
Related Terms
- Bulgogi: A Korean dish that usually consists of grilled marinated beef. It is one of the most popular Korean dishes.
- Samgyeopsal: This is a popular Korean dish that is commonly served as an evening meal. It consists of thick, fatty slices of pork belly meat.
- Galbi: A variety of dishes made with marinated beef or pork short ribs in a ganjang-based sauce (Korean soy sauce).
- Banchan: Refers to small dishes of food served along with cooked rice in Korean cuisine.
- Kimchi: A staple in Korean cuisine, is a traditional side dish of salted and fermented vegetables, such as napa cabbage and Korean radish.
- Soju: A clear, colorless distilled beverage of Korean origin. It is usually consumed neat, and its alcohol content varies from about 16.8% to 53% alcohol by volume (ABV).
See Also
External links
- Medical encyclopedia article on Korean barbecue
- Wikipedia's article - Korean barbecue
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