| Gui | |
Galbi, a variety of gui
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| Korean name | |
|---|---|
| Hangul | |
| Revised Romanization | gui |
| McCune–Reischauer | kui |
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| Korean cuisine 한국 요리 조선 료리 |
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Gui (Korean: 구이; Korean pronunciation: [kuː.i]) refers to grilled dishes in Korean cuisine.[1] Gui most commonly has meat or fish as the primary ingredient, but may, in some cases also have grilled vegetables or other vegetarian ingredients. The term derives from the verb gupda (굽다), which literally means "grill".[2][3] 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, 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, originally named galbi gui.
Meat-based grilled dishes are collectively called gogi gui (고기구이).
Gui made with pig or cow's intestines is collectively called naejang gui (내장구이) or yang gui (양구이).
Gui made with fish is called saengseon gui (생선구이)[10] that literally means "grilled fish", while grilled shellfishes are called seokhwa gui (석화구이) or jogae gui (조개구이)
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