Korean barbecue

Bulgogi ( , , ; , ) is a gui (Korean-style grilled or roasted dish) made of thin, marinated slices of meat, most commonly beef, grilled on a barbecue or on a stove-top griddle. It is also often stir-fried in a pan in home cooking. Sirloin and rib eye are frequently used cuts of beef for the dish. Bulgogi is a very popular dish in South Korea, where it can be found anywhere from upscale restaurants to local supermarkets as pan-ready kits.

Galbi (), kalbi, galbi-gui (), or grilled ribs is a type of gui (grilled dish) in traditional Korean cuisine. "Galbi" is the Korean word for "rib", and the dish is usually made with beef short ribs. When pork spare ribs or another meat is used instead, the dish is named accordingly. Galbi is served raw, then cooked on tabletop grills usually by the diners themselves. The dish may be marinated in a sweet and savory sauce usually containing soy sauce, garlic, and sugar. Both non-marinated and marinated galbi are often featured in Korean barbecue. In Japan, this and many other dishes in Korean ba

Samgyeopsal (), samgyeopsal-gui (), or grilled pork belly is a type of gui (grilled dish) in Korean cuisine.

Dak-galbi (), or spicy stir-fried chicken, is a popular South Korean dish made by stir-frying marinated diced chicken in a gochugaru-based sauce with sweet potatoes, cabbage, perilla leaves, scallions, tteok (rice cake), and other ingredients. In Korean, galbi means rib, and usually refers to braised or grilled short ribs. Dak-galbi is not made with chicken ribs, however, and the dish gained this nickname during the post-War era when chicken was used as a substitute for pork ribs. Many dak-galbi restaurants have round hot plates that are built into the tables. Lettuce and perilla leaves are se

Korean method of grilling meat

Gopchang () is a dish in Korean cuisine. It can refer to either the small intestines of cattle, the large intestines of pigs, or a gui (grilled dish) made of the small intestines. The latter is also called gopchang-gui (; "grilled intestines"). The tube-shaped offal is chewy with rich elastic fibers.

Makchang () or so-makchang (; "beef last viscus") is a Korean dish of either the abomasum (the fourth and final stomach compartment in ruminants) of cattle or the gui (grilled dish) made of beef abomasum. The latter is also called makchang-gui () or so-makchang-gui (). Dwaeji-makchang () means either the rectum of pig or the gui made of pork rectum, and the grilled dish is also referred to as dwaeji-makchang-gui ().