Korean barbecue (Korean: 고기구이, gogi-gu-i, 'meat roast') is a popular method in Korean cuisine of grilling meat, typically beef, pork or chicken. Such dishes are often prepared on gas or charcoal grills built into the dining table itself. Some Korean restaurants that do not have built-in grills provide customers with portable stoves for diners to use at their tables. Alternatively, a chef uses a centrally displayed grill to prepare dishes that are made to order. The most representative form of gogi-gu-i is bulgogi, usually made from thinly sliced marinated beef sirloin or tenderloin. Another popular form is galbi, made from marinated beef short ribs.[1] However, gogi-gu-i also includes many other kinds of marinated and unmarinated meat dishes, and can be divided into several categories. Korean barbecue is popular in its home country, but has also gained popularity worldwide. Varieties[edit] Koreans enjoying grilled meat and alcohol in the 18th century
Marinated barbecue meats[edit]Bulgogi is the most popular variety of Korean barbecue. Before cooking, the meat is marinated with a mixture of soy sauce, sugar, ginger, scallions, sesame oil, garlic and pepper.[2] Pears are also traditionally used in the marinade to help tenderize the meat, but kiwi and pineapple have also been used more recently.[3] It is traditionally cooked using gridirons or perforated dome griddles that sit on braziers, but pan cooking has become common as well. Sutbul (embers of charcoal) for barbecue Galbi is made with beef short ribs, marinated in a sauce that may contain mirin, soy sauce, water, garlic, brown sugar, sugar and sliced onions. It is believed to taste best when grilled with charcoal or soot (숯, burned wood chips).[4][5] Jumulleok is short steak marinated with sesame oil, salt and pepper. It is almost similar to unmarinated gogi-gui and one thing that distinguishes it from other kinds is its steak-like juicy texture. Jumulleok is also commonly found with sliced duck instead of beef. Dwaeji bulgogi, or spicy pork, is also a popular gogigui dish. It is different from beef bulgogi in that the marinade is not soy sauce-based, but, instead, is marinated in sauces based on gochujang and/or gochu garu (Korean chili powder).[6] The flavor is usually better when made with fattier cuts of pork, such as pork shoulder or pork belly. [7] Un-marinated barbecue meats[edit]Chadolbegi is a dish made from thinly sliced beef brisket, which is not marinated. It is so thin that it cooks nearly instantly as soon as it is dropped onto a heated pan. Samgyeopsal is made of thicker strips of unsalted pork belly. It has fatty areas and is tender. In Korea, samgyeopsal is eaten more frequently than chadolbegi due to the comparatively lower price of pork. Korean barbeque-pork belly Loins (deungshim, 등심) and boneless ribs (galbisal, 갈비살) are also a popular choice as an unmarinated type of gogigui. Side dishes[edit]Gogi-gui comes with various banchan (side dishes). The most popular side dishes are rice[8] and kimchi,[9] and a green onion salad called pajeori and a fresh vegetable dish including lettuce, cucumbers, and peppers invariably accompany the meat dishes at restaurants. Other popular side dishes include the spinach side dish (시금치나물), egg roll omelette (계란말이), spicy radish salad (무생채),[10] and an egg soufflé (계란찜).[11] A popular way of eating Korean barbecue is to wrap the meat with lettuce and/or perilla leaves and add condiments such as pajoeri (spicy scallion salad) and ssamjang (a spicy paste made of doenjang mixed with gochujang).[12] Korean barbecue is also popularly paired with alcoholic drinks, such as beer, soju, meokgeolli, or wine.[13] Gallery[edit]
See also[edit]
References[edit]Notes
External links[edit]
What are Korean BBQ grills called?Korean BBQ, known locally as gogi-gui (고기구이), refers to the Korean cuisine method of grilling meat such as beef, chicken or pork on gas or charcoal grills inlaid into the dining table itself. There are many ways in which these meat dishes can be prepared, whether marinated or not.
What is in Korean BBQ?Korean barbecue commonly utilizes small, tender cuts like beef tongue, beef short ribs, pork belly, and chicken. In the US, barbecue might use big cuts of meat like brisket, whole chickens, pork butts, pork ribs, and big steaks like sirloin and rib-eye.
What is Korean pork BBQ called?Korean BBQ Pork, or “Dwaeji Yangnyeom Galbi (돼지 양념갈비)“, is a sweet and savory Korean dish traditionally made with butterflied pork ribs. The dish features a sauce made from onion, apple, soy sauce, sugar, garlic, and ginger, among other things.
What is the difference between yakiniku and Samgyupsal?“The biggest difference between Japanese yakiniku and Korean samgyupsal is that yakiniku meat is not marinated. That is how confident we are of the freshness and quality of our meat”•they are cut fresh every time you order, and there is no marinade to mask the color of the meat,” said Ramirez.
|
What is a Korean grill called?
Postagens relacionadas
direito autoral © 2024 cumeu Inc.
