Gui

Gui or guee (Korean pronunciation: [kuːi]) is a generic term to refer to grilled 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.

Types

Meat

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, 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, and can be seasoned or unseasoned. A variation using seasoned chicken is called dak galbi.
• Samgyeopsal (삼겹살): Unseasoned pork bacon cut from the belly, served in the same fashion as galbi. Sometimes cooked on a grill with kimchi together at either side. Commonly grilled with garlic and onions, dipped in ssamjjangand wrapped in lettuce leaves.
• Dakgui (닭구이): grilled chicken
• Saengchi gui (생치구이): grilled pheasant

Offal

Gui made with pig or cow's intestines is collectively called naejang gui (내장구이) or yang gui (양구이).

• Makchang gui (막창구이): grilled pork large intestines prepared like samgyeopsal and galbi, and often served with a light doenjang sauce and chopped scallions. It is very popular in Daegu and the surrounding Gyeongsangregion.
• Gobchang gui (곱창구이): similar to makchang except prepared from the small intestines of pork (or ox)

Seafood

Godeungeo gui

Gui made with fish is called saengseon gui (생선구이) that literally means "grilled fish", while grilled shellfishes are called seokhwa gui (석화구이) or jogae gui (조개구이)

• Jangeo gui (장어구이), roasted eel in gochujang or ganjang
• Godeungeo gui (고등어구이): grilled mackerel
• Jogi gui (조기구이): grilled croaker
• Garibi gui (가리비구이): grilled scallops
• Samchi gui (삼치구이): grilled Japanese Spanish mackerel
• Daeha gui (대하구이): grilled Chinese white shrimp
• Jeonbok gui (전복구이): grilled abalone

Vegetable and mushroom

Songi gui (송이구이), grilled matsutake in Korean cuisine

• Dubu gui (두부구이): grilled tofurectangles
• Deodeok gui (더덕구이): grilled deodeok (Codonopsis lanceolata; 더덕)
• Beoseot gui(버섯구이): grilled mushroom
  • Songi gui (송이구이): grilled matsutake
• Gim gui or guun gim (김구이 or 구운 김): grilled gim (laver)

See also

• Barbecue
• Regional variations of barbecue
• Jeok
• (Korean) Gui (구이) at the Doosan Encyclopedia
• (Korean) Gui (구이) at the Empas / EncyKorea

References

• (Korean) Gui (구이) at the Doosan Encyclopedia
• (Korean) Gui (구이) at the Empas / EncyKorea

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Ssam

Ssam, literally meaning "wrapped," refers to a dish in Korean cuisine in which usually leaf vegetables are used to wrap a piece of meat such as pork.It is often accompanied by a condiment known as ssamjang and can also be topped with raw or cooked garlic, onion, green pepper or a banchan (small side dishes) such as kimchi.

History

According to the book of customs, Dongguk Sesigi, ssam was eaten by the women of the Goryeo era who had been taken as maids or ladies of the court to China and by the end of the Joseon era, ssam had become an established seasonal dish. On the day of Daeboreum, the ssam that was eaten on that holiday was called bokssam (복쌈, good fortune ssam).

Variations

Various vegetables are used as ingredients such as lettuce, cabbage, bean leaves, and pumpkin leaves, which as either used raw or blanched. Seaweed such as miyeok (sea mustard seaweed) and gim (dried laver) are also used. Ssam is also used to refer to dishes using beef tongue, roe, pork, clams, or sea cucumbers wrapped and cooked in eggs.

The version made with steamed pork is commonly known as bossam and is a popular dish throughout Korea. Ssambap is a dish in which rice is included. Ssam is also slowly gaining popularity outside of Korea and is being served at restaurants in New York City and Tokyo.

Specific types: Gim ssam (김쌈), wrapped with gim, seaweed

• Sangchu ssam (상추쌈), wrapped with lettuce
• Baechu ssam (배추쌈), wrapped with napa cabbage leaf
• Kkaenip ssam (깻잎쌈), wrapped with perilla leaf
• Chwi ssam (취쌈), wrapped with chwinamul
• Hobakip ssam (호박잎쌈), wrapped with pumpkin leaf
• Kimchi ssam (김치쌈), wrapped with kimchi
• Jeonbok ssam (전복쌈), wrapped with sliced and soaked dried abalone
• Muneo ssam (문어쌈), wrapped with sliced octopus
• Po'ssam (포쌈), wrapped with seasoned raw beef
• Gotgam ssam (곶감쌈), wrapped with dried persimmon
• Milssam (밀쌈), wrapped with a thin crepe made from wheat flour
• Eossam (어쌈), wrapped with thin fish filet

See also

• Sandwich wrap
• Korean cuisine

References

1. (Korean) 쌈 (Ssam) Encyclopedia of Korean Culture
2. (Korean) Bossam's continuous popularity, Money & Business, 2010-05-12. Retrieved 2010-06-23.
3. (Korean) Ssambap, National Institute of the Korean Language's Korean dictionary
4. (Korean) Restaurant opens in Sapporo, Financial News, 2006-06-16. Retrieved 2010-06-23
5. Momofuku Ssam, Columbia Daily Tribune, 2010-06-23
6. (Korean) 쌈 (Ssam) at Doosan Encyclopedia