Korean barbecue (Korean: 고기구이, gogi-gui, 'meat roast') is a popular method in Korean cuisine of grilling meat, typically beef, pork or chick. Such dishes are oft prepared on gas or charcoal grills built into the dining table itself. Some Korean restaurants that do not have built-in grills provide customers with portable stoves for diners to use at their tables. Alternatively, a chef uses a ctrally displayed grill to prepare dishes that are made to order.
The most represtative form of gogi-gui is bulgogi, usually made from thinly sliced marinated beef sirloin or tderloin. Another popular form is galbi, made from marinated beef short ribs.
However, gogi-gui also includes many other kinds of marinated and unmarinated meat dishes, and can be divided into several categories. Korean barbecue is popular in its home country, but has also gained popularity worldwide.
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It gained its global popularity through Hallyu, more commonly known as the “Korean Wave”, a term that describes the rise in popularity of Korean culture during the 1990s and 2000s.
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 tderize the meat, but kiwi and pineapple have also be used more rectly.
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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 wh grilled with charcoal or soot (숯, burned wood chips).
Jumulleok 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.
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Dwaeji bulgogi, or spicy pork, is also a popular gogigui dish. It is differt 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).
Chadolbagi or chadolbaegi 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 tder. In Korea, samgyeopsal is eat more frequtly than chadolbaegi due to the comparatively lower price of pork.
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And a gre onion salad called pajeori and a fresh vegetable dish including lettuce, cucumbers, and peppers invariably accompany the meat dishes at restaurants. Other popular side dishes include the spinach side dish (sigeumchi namul/시금치나물), egg roll omelette (gyeran-mari/계란말이), spicy radish salad (mu sagchae/무생채),
A popular way of eating Korean barbecue is to wrap the meat with lettuce and/or perilla leaves and add condimts such as pajeori (spicy scallion salad) and ssamjang (a spicy paste made of dojang mixed with gochujang).We use cookies and other tracking technologies to improve your browsing experience on our site, show personalized content and targeted ads, analyze site traffic, and understand where our audiences come from. To learn more or opt-out, read our Cookie Policy. Please also read our Privacy Notice and Terms of Use, which became effective December 20, 2019.
After launching their immensely popular modern Chinese restaurant, Duck N Bao, which has grown to two locations in Memorial and Cypress, restaurateurs Grace and Leo Xia have shifted gears, opening a new all-you-can-eat Korean barbecue restaurant within Dun Huang Plaza at 9889 Bellaire Blvd. Hongdae 33 is named after one of Seoul’s buzzy nightlife districts known for its clubs, urban arts scene, and indie music culture. With its lengthy all-day hours, open from 11 a.m. to 2 a.m., the restaurant is likely to live up to its moniker.
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Following the traditional Korean barbecue format, Hongdae 33 allows guests to partake in all they can eat for $33 per guest, with a 90-minute window to dine. Various meats, including USDA prime meats like brisket, miso-marinated flat iron steak, and pork jowl, and seafood like spicy baby octopus and garlic-butter shrimp, are available to cook over the tabletop’s gas grill. For those looking to splurge, prime selections like New York strip, ribeye, and American wagyu beef from R-C Ranch are options too.
To complement the grilled specialties, guests are treated to banchan, a large selection of house-prepared Korean sides like kimchi, scallion and seafood pancakes, spicy rice cake skewers, kimchi and soybean stews, marinated bean sprouts, among others. And, to round out the feast, a selection of marinades and dipping sauces, made from Leo’s own recipes, are added to the spread.
“To Koreans, barbecue is not just grilling meat, ” says Grace. “It is part of the culture. It’s gathering and making memories while cooking at the table and enjoying a meal with your date, family, friends or co-workers. Barbecuing together is a great way to relax and have fun. We hope to create that special experience at Hongdae 33.”
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Hongdae 33’s robust beverage program gives visitors reason to lounge around well after dinner. Classic cocktails like lychee martinis and Asian and domestic beers are offered, but South Korean spirits like soju and makgeolli (Korean rice wines) are the main focus here. Signature soju cocktails include the K-Shawty, which combines strawberry soju and puree with Yakult, lemon juice and Milkis, a creamy Korean soda; and the Anger Issues, which packs a punch with soju, sour mix, jalapeño, fresh mint, grenadine, and soda.
Grace and Leo deferred to the same Beijing designer who worked on Duck N Bao for the newly-built 3, 000-square-foot restaurant. Located on the upper level of Dun Huang Plaza, Hongdae 33 combines traditional architectural details with neon lighting and teal and orange accents. Booths fitted with built-in grills make up the interior, and a faux clay roof hangs over the full-service bar, which has a window to accommodate walk-up guests.
“Our goal is to modernize the Korean barbecue cuisine and experience, which included collaborating with our designer to translate and share our vision with the neighborhood, ” says Grace. “It’s hard to find a place in the area that’s open after 10 p.m., so we’ll accommodate later crowds, including late-night workers.”Fafu is a Korean barbecue restaurant in Jing’an. If you’re looking for good KBBQ downtown that’s just as good as the ones in K-town, this is it. Opens till late.
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Located on the corner of Yuyao Lu near Tacolicious, Fafu is bustling restaurant that specializes in Korean barbecue. The queue for dinner starts forming when it opens at 5pm—numbers are doled out and guests usually wait about on the ground floor.
You could aim for a later seating, after 8:30pm. The wait time will be greatly reduced or you’ll have no wait at all. You could just take a number and grab a drink around the corner (Tacolicious or Glory) in the meantime. Also, Korean owner-operator Jacob is at Fafu every night to ensure things go off without a hitch. Though, he’ll mostly be busy running service.
The main dining area is on the second floor. Each table has a dedicated grill. Seating is mostly for groups of four or six. There’s also a private room for 10, or 12 at a squeeze.
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It’s inexpensive, extremely good Korean barbecue—Iberico pork, high quality beef, attentive service. As some of my dining companions and regulars of Fafu say, it is
As good as the ones in K-town but located in Jing’an. Also, unlike most KBBQ restaurants in K-town, Fafu is open until late.
The menu is pretty straight-forward. A range of cuts for beef and pork, plus side dishes, a couple noodle dishes, some stews, and a ton of sojus. If you haven’t had Korean barbecue (this is unlikely), just order 70% meats and 30% sides, and pair that with crisp beer and/or soju.
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Beef Assortment Platter (¥328, 450g) of four kinds of beef, including ribs, lateral ribs, brisket, and top blade. Great for sussing out which cuts you like best so you can top up later on.
Don’t worry about cooking it yourself. Fafu has plenty of servers who will take care of you. If you’re impatient, they won’t feel offended if you take over.
Korean Ice Noodles (¥45) – Stringy, chewy, sweet potato noodles in frozen beef soup with egg and shredded vegetables. I’ve written about this dish here.
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As for drinks, there’s a dozen sojus, traditional and flavored, Korean sake, fruit wines, beer (¥30/Cass beer), and soft drinks. There are also Soju Slushies (¥42), bottles that have placed in the freezer to ice up, and are traditionally hammered (on the base) to “loosen” them. Soju Slushies are available in six flavors, watermelon, peach, green grape, grapefruit, raspberry, and calamansi. The price of a non-slushie soju is the same.
Rachel Gouk has been writing about food and drink in Shanghai since 2011. She is a food critic, writer, photographer, and F&B consultant based in Shanghai. Nomfluence was founded in May 2018 as a means to express her love for the
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