Korean BBQ 고기구이

Korean BBQ is just a method of preparing many different dishes. The meat can be marinated or is served un-marinated. The meat is usually beef or pork, but sometimes chicken or even duck. 

Popular marinated variations with beef are: bulgogi (불고기), galbi (갈비) and jumulleok (주물럭). A marinated version with pork is called dwaeji bulgogi (돼지불고기), or spicy pork bulgogi. 

Un-marinated barbecued pork belly is called samgyeopsal (삼겹살) and among the many un-marinated beef versions, chadol bagi (차돌박이), thinly sliced brisket point, is quite amazing. 

Below are (most likely) pieces of Mokshim sal (목심살), which is a cut of pork, which comes close to the German "Schweinenacken".

The green leaf wraps are well known. You can spice the meat with pajeori (파절이) green onion salad, a raw piece of garlic, raw green pepper and ssamjang (쌈장) dipping sauce, which is basically a mix of doenjang and gochujang. 

Besides meat there is always a selection of mushrooms, sliced onion rings or vegetables to be grilled alongside the meat. You can use a grill pan where the fat drips away, or you can use a grill pan, which contains the fat. This allows you to fry cooked rice, soaking up the fatty juices of the meat.

Pajeori (파절이), green onion salad.

Green leaf wraps.

My Korean grill for home cooking. Fat will drip down into the aluminium cast ring. 

Korean pork cuts diagram by JinJoo Lee (www.kimchimari.com)