Gui

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This article is about "grilled dishes" in Korean cuisine. For GUIs in computing, see Graphical user interface. For other usages, see Gui (disambiguation).
Gui
Korean.food-Galbi-03.jpg
Galbi, a variety of gui
Korean name
Hangul 구이
Hanja none
Revised Romanization gui
McCune–Reischauer kui

Gui or guee (Korean pronunciation: [kuː.i]) is a generic term that refers to grilled dishes in Korean cuisine.[1] They most commonly have meat or fish as their primary ingredient, but may in some cases also comprise of grilled vegetables or other vegetarian ingredients. The term derives from the verb gupda (굽다), which literally means "grill".[2][3] At traditional restaurants, meats are cooked at the center of the table over a charcoal grill, surrounded by various banchan and individual rice bowls. The cooked meat is then cut into small pieces and wrapped with fresh lettuce leaves, with rice, thinly sliced garlic, ssamjang (a mixture of gochujang and dwenjang), and other seasonings. The suffix gui is often omitted in the names of meat-based gui such as galbi, whose name is originally galbi gui.

Types[edit]

Godeungeo gui
Songi gui (송이구이), grilled matsutake in Korean cuisine

Meat[edit]

Meat-based grilled dishes are collectively called gogi gui (고기구이).

  • Bulgogi (불고기): thinly sliced or shredded beef marinated in soy sauce, sesame oil, garlic, sugar, green onions, and black pepper, cooked on a grill (sometimes at the table). Bulgogi literally means "fire meat."[4] Variations include pork (dweji bulgogi), chicken (dak bulgogi), or squid (ojingeo bulgogi).
  • Galbi (갈비): pork or beef ribs, cooked on a metal plate over charcoal in the centre of the table.[5] The meat is sliced thicker than bulgogi. It is often called "Korean barbecue" along with bulgogi, and can be seasoned or unseasoned. A variation using seasoned chicken is called dak galbi.
  • Samgyeopsal (삼겹살): Unseasoned pork bacon cut from the belly,[5] served in the same fashion as galbi. Sometimes cooked on a grill with kimchi together at either side. Commonly grilled with garlic and onions, dipped in ssamjjang and wrapped in lettuce leaves.
  • Dakgui (닭구이): grilled chicken[6]
  • Saengchi gui (생치구이): grilled pheasant[7]

Offal[edit]

Gui made with pig or cow's intestines is collectively called naejang gui (내장구이) or yang gui (양구이).

Seafood[edit]

Gui made with fish is called saengseon gui (생선구이)[10] that literally means "grilled fish", while grilled shellfishes are called seokhwa gui (석화구이) or jogae gui (조개구이)

Vegetable and mushroom[edit]

  • Dubu gui (두부구이): grilled tofu rectangles[15]
  • Deodeok gui (더덕구이): grilled deodeok (Codonopsis lanceolata; 더덕)[16]
  • Beoseot gui (버섯구이): grilled mushroom
  • Gim gui or guun gim (김구이 or 구운 김): grilled gim (laver)

See also[edit]

References[edit]

  1. ^ "The general kinds of Korea Food". Korea Tourism Organization. Retrieved 2013-04-04. 
  2. ^ 구이 (in Korean). Naver Dictionary. Retrieved 2013-04-12. 
  3. ^ 굽다 (in Korean). Naver Dictionary. Retrieved 2013-04-12. 
  4. ^ "Bulgogi". Korea Tourism Organization. Retrieved 2013-03-29. 
  5. ^ a b "Gogi 101: All You Need to Know about Meat Dishes in Korea". Korea Tourism Organization. Retrieved 2013-03-29. 
  6. ^ "dak-gui". Life in Korea. Retrieved 2013-04-05. 
  7. ^ 생치구이 (in Korean). Daum Dictionary. Retrieved 12 April 2013. 
  8. ^ "GOP-CHANG". Trifood. Retrieved 2013-04-12. 
  9. ^ "Episode 12: Wangsimni's Gopchang-gui Alley". Visit Seoul. Retrieved 2013-04-12. 
  10. ^ "Episode 5: Dongdaemun's Saengseon-gui Alley & Dakhanmari Alley". Visit Seoul. Retrieved 2013-04-05. 
  11. ^ "Korea’s Summer Foods Stave Off The Heat!". Korea Tourism Organization. Retrieved 2013-04-12. 
  12. ^ "Grilled mackerel ("godeungeo gui") recipe". Maangchi.com. Retrieved 2013-02-12. 
  13. ^ "Daeha-gui - Grilled King Prawns". HannOne. Retrieved 2013-02-12. 
  14. ^ 전복구이 (in Korean). RDA. Retrieved 2013-02-12. 
  15. ^ 실곤약야채무침과 두부구이 (in Korean). seoul.go.kr. Retrieved 2013-04-12. 
  16. ^ "Deodeok gui (Grilled Deodeok Roots)". RDA. Retrieved 2013-04-12. 
  17. ^ 양양 달래촌 송이구이 (in Korean). JoinsMSN. 2012-03-28. Retrieved 2013-04-12. 

External links[edit]