Bulgogi () is the most popular variety of Korean barbecue. Before cooking, the meat is marinated with a mixture of
soy sauce,
sugar,
ginger,
scallions,
sesame oil,
garlic and
pepper.
Pears are also traditionally used in the marinade to help tenderize the meat, but
kiwi and
pineapple have also been used more recently. It is traditionally cooked using
gridirons or perforated dome griddles that sit on
braziers, but
pan cooking has become common as well.
Galbi () is made with beef short ribs, marinated in a sauce that may contain
mirin,
soy sauce,
water,
garlic,
brown sugar,
sugar and sliced
onions. It is believed to taste best when grilled with
charcoal or
soot (
숯, burned wood chips).
Jumulleok (주물럭) is short steak marinated with sesame oil, salt and pepper. It is similar to unmarinated
gogi-gui, distinguished it from other kinds of meat by its steak-like juicy texture.
Jumulleok is also commonly found with sliced duck instead of beef.
Dwaeji bulgogi (), or spicy pork, is also a popular
gogigui dish. It is different from beef
bulgogi in that the marinade is not soy sauce-based, but, instead, is marinated in sauces based on
gochujang and/or
gochu garu (Korean chili powder). ==Un-marinated barbecue meats==