The Western term for barbecue typically refers to a low temperature, slow cooking method in a grill or smoker to achieve a tender and juicy texture. In the case of Korean barbecue or Gogigui, (roughly translated to “meat roast”) the actual cooking method would be grilling, which means the items are cooked directly over a high temperature heat source.
Most Korean barbecue restaurants use a gas or charcoal grill that’s built directly into the dining table. This gives the entire experience a communal family style vibe. The cooking is done to order or at the time of eating. In French cooking this is called “a la minute.” Raw meats like beef, chicken, and pork are marinated or salted and brought to the table to cook on the grill and are accompanied with “banchan” or side dishes that consist of rice, kimchi, sauces, or other pickled and fermented vegetables.
For me, this cuisine was frequent and popular working as a chef in Manhattan, New York. K-Town was a short train ride and the best Korean barbecue joints were open all hours of the night. So getting off of work at 2am and enjoying some grilled meats and soju (Korean rice wine) with friends and coworkers was not a foreign concept. In my opinion, the best places use charcoal as the heat source and swap in new hot coals throughout the evening. However, if you’re not within a quick commuting distance of a Korean neighborhood or just don’t want to pay restaurant prices then you can make Korean barbecue at home!
You can go to the local grocery store and pick up your favorite meats and vegetables or take the extra step to visit an Asian grocery which usually carries meats or items that are already prepared for this type of grilling. The meats are usually cut into small almost bite size pieces to make the grilling quick and easy. Do not confuse these meats with the very thinly sliced, shaved, or rolled, meats which are typically for Shabu (a Japanese hot pot dish).
Gochujang red pepper paste is a key component in the marinade and sauces of a lot of Korean cuisine so if you haven’t tried it this is a great opportunity.
I simply purchased some prepared sides like kimchi and some fermented veggies, made a pot of sticky rice, and sliced and marinated a few steaks.
The grilling season is coming to an end, although I personally grill year round. If you don’t, The Chopping Block's remaining grilling classes can be your last hurrah on the grill! We have classes running now through October.