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Gui or guee () is a generic term to refer to grill dishes in Korean cuisine. These most commonly have meat or fish as their primary ingredient, but may in some cases also comprise grilled vegetables or other vegetarian ingredients. The term derives from the verb, "gupda" (굽다) in Korean, which literally means "grill". 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.



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,<!--Is this scallions?--> and black pepper, cooked on a grill (sometimes at the table). Bulgogi literally means "fire meat." 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. The meat is sliced thicker than bulgogi. It is often called "Korean barbecue" along with bulgogi<!--actually the term, Korean barbecue is a......
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