Korean barbecue -- also known as gogi gui -- is one of the most enjoyable and fun types of cuisine in South Korea. The streets of the South Korean peninsula are littered with outdoor restaurants that specialise in gogi gui. A traditional Korean barbecue is primitive in design, consisting primarily of a table with a hole in the centre, a grilling tray that sits in the hold of the table and a cooking grate that sits on top of the grilling tray. This simple design makes it easy to enjoy the Korean barbecue experience anywhere in the world.
- Skill level:
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Things you need
- Paper towel
- Charcoal starting fluid
- Long-handled lighter
Dump out any residual ash from the grill if it was previously used. Wipe the grilling tray and the cooking grate clean with moist paper towels. Place the grilling tray back in the table, but set the cooking grate aside.
Cover the bottom of the grilling tray with charcoal. Any type of grilling charcoal can be used, whether it be briquettes or lump charcoal.
Saturate the charcoal with charcoal starting fluid if you're using briquettes. Lump charcoal may not require the fluid. Allow the fluid to soak in for one minute.
Put the cooking grate on top of the grill and light the charcoal using a long-handled lighter. Allow the flames to burn out and the charcoal to turn white before putting the meat on the grill.
Tips and warnings
- Never use a charcoal grill indoors.
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