Gogigui literally "meat + roasting", or Korean barbecue refers to the Korean method of grilling beef, pork, chicken, or other types of meat. Such dishes are often prepared at the diner's table on gas or charcoal grills that are built into the center of the table itself. Some Korean restaurants that do not have built-in grills provide portable stoves for diners to use at their tables.

The most representative form of gogigui is bulgogi usually made from thinly sliced beef sirloin or tenderloin. Another popular form of it is galbi made from marinated beef short ribs.^[1] However, gogigui also includes many other kinds of marinated and non-marinated meat dishes, and can be divided into several categories.

Korean barbecue is not only popular among Korean consumers but has gained popularity internationally.

Types 

Galbi cooking 

Fresh cut loins and boneless ribs

Marinated gogigui 

Marinated boneless galbi 

Korean barbecue

Bulgogi is the most popular variety of Korean barbecue. Before cooking, the meat is marinated with a mixture of soy sauce, sugar, sesame oil, garlic, pepper. It is traditionally cooked with grilling methode using gridirons or perforated dome griddles that sit on braziers, but pan-cooking has become common as well.

Galbi made with beef short ribs, marinated in a sauce that may contain soy sauce, water, garlic, sugar, and sliced onions. It is believed to taste best when grilled with charcoal or soot (숯, burned wood chips).

Jumulleok is short steak marinated with sesame oil, salt and pepper. It is almost similar to non-marinated gogigui and one thing that distinguishes from other kinds is its steaklike juicy texture. Spicy pork daeji gogi is also a popular gogigui dish and it is quite different from beef bulgogi because the marinade is not soy sauce-based, but instead consists of "gochujang" and/or "gochu garu" (Korean chili powder) based sauce.

Non-marinated gogigui 

Galbisal, boneless ribs before cooking

Barbecued Galbisal after cooking

Chadolbegi is a dish made from thinly sliced beef brisket, which is not marinated. It is so thin it cooks nearly instantly as soon as it is dropped onto a heated pan.

Samgyeopsal basically comprises thicker strips of unsalted bacon (pork belly). It has a lot of fatty areas and is tender. In Korea, samgyeopsal is eaten more frequently than chadolbegi due to the comparatively lower price of pork.

Also loins (deungshim, 등심) and boneless ribs (갈비살) are popular choice for non-marinated type of gogigui.

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