Chadolbegi is a dish made from thinly sliced beef brisket, which is not marinated.
It is so thin that it cooks nearly instantly as soon as it is dropped onto a heated pan.

Samgyeopsal is made of thicker strips of unsalted pork belly.
It has fatty areas and is tender.
In Korea, samgyeopsal is eaten more frequently than chadolbegi due to the comparatively lower price of pork.
It is traditionally eaten with soju (a traditional alcohol).

Loins (deungshim, 등심) and boneless ribs (갈비살) are also a popular choice as an unmarinated type of gogigui.
Chadolbegi is a dish made from thinly sliced beef brisket, which is not marinated. It is so thin that it cooks nearly instantly as soon as it is dropped onto a heated pan.
Samgyeopsal is made of thicker strips of unsalted pork belly. It has fatty areas and is tender. In Korea, samgyeopsal is eaten more frequently than chadolbegi due to the comparatively lower price of pork. It is traditionally eaten with soju (a traditional alcohol).
Loins (deungshim, 등심) and boneless ribs (갈비살) are also a popular choice as an unmarinated type of gogigui.
Korean barbecue