Korean barbecue

Korean barbecue (, "gogi-gu-i," 'meat roast') refers to the popular method in Korean cuisine of grilling meat, typically beef, pork, or chicken. Such dishes are often 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 centrally displayed grill to prepare dishes to order.
The most representative form of "gogi-gu-i" is "bulgogi," usually made from thinly sliced marinated beef sirloin or tenderloin. Another popular form is "galbi," made from marinated beef short ribs. However, "gogi-gu-i" 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.
Marinated barbecue meats.
"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 tenderize the meat, but kiwi and pineapple have also been used more recently. 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 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.
"Daeji bulgogi", or spicy pork, 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). The flavor is usually better when made with fattier cuts of pork, such as pork shoulder or pork belly. 
Un-marinated barbecue meats.
"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.
Loins ("deungshim", 등심) and boneless ribs ("galbisar", 갈비살) are also a popular choice as an unmarinated type of "gogigui".
Side dishes.
"Gogi-gui" comes with various "banchan" (side dishes). The most popular side dishes are rice and kimchi, and a green 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 (시금치나물), egg roll omelette (계란말이), spicy radish salad (무생채), and an egg soufflé (계란찜). A popular way of eating Korean barbecue is to wrap the meat with lettuce and/or perilla leaves and add condiments such as "pajoeri" (spicy scallion salad) and "ssamjang" (a spicy paste made of "doenjang" mixed with "gochujang").
Korean barbecue is also popularly paired with alcoholic drinks, such as beer, soju, meokgeolli, or wine. 