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| Meats and Poultry |
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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 |
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Bulgogi (Barbecued Beef) |
 Pulgogi 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 pice 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.
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Deungshim-gui (Grilled
Sirloin) |
Deungshim-gui is 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 chrcoal
burner. Similar to deungshim-gui,
ansihm-gui is an expensive dish is made with beef tenderloin.
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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.
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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
pulgogi.
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Samgye-tang (Ginseng Chicken
Soup) |
 The body cavity of a small chicken is stuffed with glutinous rice, young
ginseng shoots, and jujubes. The chicken is then boiled in a clear stock
and served in an individual earthenware pot. It is highly recommended
for those new to Korean food.
This dish is famous as summer dish. Koreans try to survive the summer
heat with hot stamina food. This wonderful dish is gradually being
recognized by the rest of the world. Even if you are skeptical about the
properties attributed to ginseng, you will enjoy this dish which is said
to give stamina during the steamy Korean summers. |
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Sundae (Korean Sausage) |
The small and large intestines of pigs are salted and stuffed with a
mixture of pig's blood, rice, green onions, garlic, minced pork, and
vermicelli before being steamed. The sausage is sliced when served and
some steamed lung and liver slices usually accompany it. It is a very
popular dish at street vendors. Use a toothpick or chopsticks to eat,
dabbing each piece in salt to taste. |
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