Bulgogi is the most popular variety of Korean barbecue.
Before cooking, the meat is marinated with a mixture of soy sauce, sugar, sesame oil, garlic and pepper.
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 soy sauce, water, garlic, sugar and sliced onions.
It is believed to taste best when grilled with charcoal or soot (숯, burned wood chips).

Jumulleok is short steak marinated with sesame oil, salt and pepper.
It is almost similar to unmarinated gogigui and one thing that distinguishes it from other kinds is its steak-like juicy texture.
Jumulleok is also commonly found with sliced duck instead of beef.

Spicy pork daeji bulgogi 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).
Bulgogi is the most popular variety of Korean barbecue. Before cooking, the meat is marinated with a mixture of soy sauce, sugar, sesame oil, garlic and pepper. 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 soy sauce, water, garlic, sugar and sliced onions. It is believed to taste best when grilled with charcoal or soot (숯, burned wood chips).
Jumulleok is short steak marinated with sesame oil, salt and pepper. It is almost similar to unmarinated gogigui and one thing that distinguishes it from other kinds is its steak-like juicy texture. Jumulleok is also commonly found with sliced duck instead of beef.
Spicy pork daeji bulgogi 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).
Korean barbecue