|
|
| I |
| Broiled or Gilled Food |
| |
|
Most grilled dishes can be identified
by the suffix 'gui' at the end of the name. However, these days most
restaurants omit the suffix and just write the parts of meat on the menu
(such as kalbi instead of kalbi-gui,
deungshim instead of deungshim-gui,
etc.).
A common Korean saying states, "Koreans
eat everything from the ox." Beef has always been expensive in Korea, so
families make use of every single part so that nothing goes to waste.
Eating beef was usually reserved for special days, holidays, and
celebrations.
 Traditionally grilled food was
cooked over charcoal in a brazier. Some of these old braziers can be
found in antique shops. Charcoals bricks were placed in a copper-lined
well inside a wooden case. These days, people often use portable gas or
electric burners at home. Many restaurants specializing in grilled food
have a gas burner built right into the table. Many still use the
traditional method, as many people like the taste better than when
cooked with gas. |
| |
|
Ansihm-gui
(Grilled Tenderloin) |
Tenderloin is sliced according to your order and seasoned with sesame
oil and salt. Then you cook the meat on a wire mesh grill over a
charcoal or gas range, similar to
deungshim-gui. |
| |
|
Bulgogi (Barbecued Beef) |
Bulgogi is one of Korea's most famous grilled dishes. It is made from
sirloin or another prime cut of beef (such as top round), cut into thin
strips. For an outside barbecue, the meat is marinated for at least four
hours to enhance the flavor and to tenderize it in a mixture of sesame
oil, soy sauce, black pepper, garlic, sugar, onions, ginger, and wine.
The marinated beef is cooked on a metal dish
 over the burner. Whole
cloves of garlic, sliced onions, and chopped green peppers are often
grilled at the same time.
To eat, select a piece of cooked beef, and wrap it in lettuce with rice,
kimchi, shredded vegetables, or a number of other garnishes on the
table. You can also add doenjang (bean paste) for flavor. Dwaeji pulgogi
is a pork version of this dish. |
| |
|
Dak-gui (Grilled
Chicken) |
A chicken is chopped into medium-sized portions before being marinated
and grilled. Koreans cut the chicken without regard to body parts. Be
careful when eating the portions as they will contain pieces of bones.
Tongdak-gui (tong means "whole") is a whole chicken, oven baked
with vegetables and basted with soy sauce. |
| |
|
Deodeok-gui (Grilled
Toduk Root) |
Deodeok is a mountain herb with restorative properties. It is
available in Korean markets between March and May. The roots are peeled
and pounded to tenderize them, seasoned with a red pepper sauce, sesame
oil, and sugar, then grilled over a medium heat. |
| |
| Deungshim-gui
(Grilled Sirloin) |
One of the most expensive grilled dishes available. Sirloin steak is cut
on request and seasoned with a mixture of sesame seeds, crushed garlic,
and salt. The meat is marinated with sesame oil and cooked on a wire
mesh grilled over a gas or charcoal burner. |
| |
|
Galbi-gui
(Broiled Short Ribs) |
 Kalbi
is one of Korea's most famous grilled dishes. Beef short ribs are
marinated overnight in a mixture of green onions, garlic, sugar,
sesame oil, and soy sauce. Rice wine and oriental pear slices can be
added for extra flavor. The marinade tenderizes the meat which is
grilled over charcoal or gas right at the table. A variation, dwaeji
kalbi-gui (broiled pork spareribs), uses pork seasoned with sesame
oil, soy sauce, garlic, sesame seeds, and boiled ginger juice before
grilling.
|
| |
| Jangeo-gui
(Broiled Eel) |
Korea's hot summers are the best time to have a dish of broiled eel.
Koreans believe the dish helps increase stamina and eat it to avoid heat
exhaustion. Eels are sliced longways and the bones removed before being
seasoned with sesame oil, sesame seeds, soy sauce, and sugar. The strips
are then broiled. |
| |
| Saengseon-gui (Grilled Fish) |
 The
Korean way of grilling seafood is to use the entire fish (including the
head!) with simple seasonings such as salt, soy sauce, or hot pepper
sauce. Popular choices of fish for this style of cooking include
snapper, herring, mackerel, sole, and flounder. Grilled squid (ojingeo-gui)
is also very popular. Taehap-gui (grilled clams) are opened and seasoned
with sesame seeds and salt and served garnished with finely chopped
scallions, sesame seeds, and black pepper. |
| |
|
Samgyeopsal-gui (Grilled Side of Pork) |
A side cut of pork is rolled and refrigerated. When ready to be cooked,
it is sliced and broiled on an oiled grill. Sesame oil and salt are
mixed for a sauce. It is often eaten with lettuce similar to Bulgogi.
|
| |
| Yang Gobchang-gui (Broiled Beef Tripe and
Chitterlings) |
Beef chitterlings and tripe make good dishes for grilling. Fresh
chitterlings and tripe are thoroughly cleaned, cut into 5 cm pieces, and
seasoned with a mixture of oil and red pepper sauce. Then they are
boiled on a hot oiled grill with garlic and onions. |
|
