Korean Barbecue

Korean barbecue refers to the popular method in Korean cuisine of grilling meat, typically beef, pork, or chicken.

As a wine pairing, we can follow the simple western rules.  White wines with chicken.  Light bodied red wines with pork dishes.  Medium bodied reds with beef dishes.

Korean barbecue 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 to order.

The most representative form of gogi-gui is bulgogi, usually made from thinly sliced marinated beef sirloin or tenderloin. Another popular form is galbi, made from marinated beef short ribs.  However, gogi-gui also includes many other kinds of marinated and unmarinated meat dishes, and can be divided into several categories. Korean barbecue is popular all over China and is one of the main influences in the north eastern style of barbecue.

Gogi-gui comes with various banchan (side dishes). A green onion salad called pajeori and a fresh vegetable dish including lettuce, cucumbers, and peppers invariably accompany the meat dishes at restaurants. A popular way of eating Korean barbecue is to wrap the meat with lettuce and add condiments such as pajoeri (spicy scallion salad) and ssamjang (a spicy paste made of doenjang mixed with gochujang).