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Korean Food: Meats and Poultry |
 Traditionally, meat and poultry were very expensive and eaten only during special occasions. When they were eaten, nothing went to waste. Westerns may be surprised at how everything gets used when cows, pigs, or chickens are used for food. Almost every bit of the animal eventually gets broiled, fried, boiled, stewed, or otherwise used in some sort of recipe. |
Anshim-gui (Grilled Tenderloin)
Tenderloin is sliced according to your order and seasoned with sesame oil and salt. Then you cook the meat on a wire mesh grill over a charcoal or gas range, similar to deungshim-gui.
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Bulgogi (Barbecued Beef)
Pulgogi is one of Korea's most famous grilled dishes. It is made from sirloin or another prime cut of beef (such as top round), cut into thin strips. For an outside barbecue, the meat is marinated for at least four hours to enhance the flavor and to tenderize it in a mixture of sesame oil, soy sauce, black pepper, garlic, sugar, onions, ginger, and wine. The marinated beef is cooked on a metal dish over the burner. Whole cloves of garlic, sliced onions, and chopped green peppers are often grilled at the same time. To eat, select a pice of cooked beef, and wrap it in lettuce with rice, kimchi, shredded vegetables, or a number of other garnishes on the table. You can also add doenjang (bean paste) for flavor. Dwaeji pulgogi is a pork version of this dish.
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Dakbaeksuk (Steamed Chicken) 
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Deungshim-gui (Grilled Sirloin)
Deungshim-gui is one of the most expensive grilled dishes available. Sirloin steak is cut on request and seasoned with a mixture of sesame seeds, crushed garlic, and salt. The meat is marinated with sesame oil and cooked on a wire mesh grilled over a gas or chrcoal burner. Similar to deungshim-gui, ansihm-gui is an expensive dish is made with beef tenderloin.
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Galbi-gui (Broiled Short Ribs)
Kalbi is one of Korea's most famous grilled dishes. Beef short ribs are marinated overnight in a mixture of green onions, garlic, sugar, sesame oil, and soy sauce. Rice wine and oriental pear slices can be added for extra flavor. The marinade tenderizes the meat which is grilled over charcoal or gas right at the table. A variation, dwaeji kalbi-gui (broiled pork spareribs), uses pork seasoned with sesame oil, soy sauce, garlic, sesame seeds, and boiled ginger juice before grilling.
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Jeyukbokkeum (Spicy stir-fried pork with vegetabl) 
Knead the pork with gochujang (soy paste mixed with red pepper) and soy sauce seasoning evenly and them stir-fry. While stir frying the pork add red pepper and green onion and stir-fry again. The most important part of this dish is the taste of seasonings. The taste of seasonings differs according to each family's preferences and the taste of this dish can be quite different according to the seasonings. <Recipe> Main ingredients: pork 600g, 2 unripe red peppers, 1 red pepper, 1 onion, 1/2 large green onion, 12 sesame leaves, lettuce 50 g, a little bit of crown daisy Seasonings: gochujang- 2 tablespoons, powdered red pepper, soy sauce- 1 tablespoon, cooking liquor- 1/2 tablespoon, pinch of minced garlic and minced ginger, pinch of ground pepper and sesame and sesame oil
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Samgyeopsal-gui (Grilled Side of Pork) 
A side cut of pork is rolled and refrigerated. When ready to be cooked, it is sliced and broiled on an oiled grill. Sesame oil and salt are mixed for a sauce. It is often eaten with lettuce similar to pulgogi.
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Samgye-tang (Ginseng Chicken Soup)
The body cavity of a small chicken is stuffed with glutinous rice, young ginseng shoots, and jujubes. The chicken is then boiled in a clear stock and served in an individual earthenware pot. It is highly recommended for those new to Korean food. This dish is famous as summer dish. Koreans try to survive the summer heat with hot stamina food. This wonderful dish is gradually being recognized by the rest of the world. Even if you are skeptical about the properties attributed to ginseng, you will enjoy this dish which is said to give stamina during the steamy Korean summers. How to eat: Taste the soup first. If it tastes too plain, you can add salt. When you eat chicken meat, use salt and pepper on the table for seasoning.
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Sundae (Korean Sausage)
The small and large intestines of pigs are salted and stuffed with a mixture of pig's blood, rice, green onions, garlic, minced pork, and vermicelli before being steamed. The sausage is sliced when served and some steamed lung and liver slices usually accompany it. It is a very popular dish at street vendors. Use a toothpick or chopsticks to eat, dabbing each piece in salt to taste.
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