Korean · IV The Method
Korean BBQ technique (gogi-gui)
I
Origin
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II
Description
Korean barbecue is a complete system: thin-sliced or marinated meats cooked on a tabletop grill, wrapped in lettuce with rice and ssamjang, accompanied by banchan. The technique varies by cut: bulgogi (thin-sliced rib eye marinated in soy-pear-garlic) is quick-seared, galbi (short ribs) can be marinated or plain, samgyeopsal (pork belly) is grilled plain and sliced with scissors at the table. The grill itself — traditionally charcoal, now often gas — is central to the dining experience.
III
The Thread
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IV
Flavour Context
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Pillars V — VII
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