In Korean cuisine, gui (Korean pronunciation:[kuː.i]) is a grilled dish.[1] Gui most commonly has meat or fish as the primary ingredient, but may in some cases also have grilled vegetables or other vegetarian ingredients. The term derives from the verb gupda (굽다), which literally means "grill".[2][3] At traditional restaurants, meats are cooked at the center of the table over a charcoal grill, surrounded by various banchan and individual rice bowls. The cooked meat is then cut into small pieces and wrapped with fresh lettuce leaves, with rice, thinly sliced garlic, ssamjang (a mixture of gochujang and dwenjang), and other seasonings. The suffixgui is often omitted in the names of meat-based gui such as galbi, originally named galbi gui.
Types
Koreans enjoying grilled meat and alcohol in the 18th centuryGodeungeo guiSongi gui (송이구이), grilled matsutake in Korean cuisine
Meat
Meat-based grilled dishes are collectively called gogi gui (고기구이).
Bulgogi (불고기): thinly sliced or shredded beef marinated in soy sauce, sesame oil, garlic, sugar, green onions, and black pepper, cooked on a grill (sometimes at the table). Bulgogi literally means "fire meat."[4] Variations include pork (dweji bulgogi), chicken (dak bulgogi), or squid (ojingeo bulgogi).
Galbi (갈비): pork or beef ribs, cooked on a metal plate over charcoal in the centre of the table.[5] The meat is sliced thicker than bulgogi. It is often called "Korean barbecue" along with bulgogi, and can be seasoned or unseasoned. A variation using seasoned chicken is called dak galbi.
Samgyeopsal (삼겹살): Unseasoned pork bacon cut from the belly,[5] served in the same fashion as galbi. Sometimes cooked on a grill with kimchi together at either side. Commonly grilled with garlic and onions, dipped in ssamjjang and wrapped in lettuce leaves.
Gui made with pig or cow's intestines is collectively called naejang gui (내장구이) or yang gui (양구이).
Makchang gui (막창구이): grilled pork large intestines prepared like samgyeopsal and galbi, and often served with a light doenjang sauce and chopped scallions. It is very popular in Daegu and the surrounding Gyeongsang region.
Gui made with fish is called saengseon gui (생선구이)[10] that literally means "grilled fish", while grilled shellfishes are called seokhwa gui (석화구이) or jogae gui (조개구이)
^양양 달래촌 송이구이 (in Korean). JoinsMSN. 2012-03-28. Archived from the original on 2013-06-29. Retrieved 2013-04-12.((cite web)): CS1 maint: unfit URL (link)
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