Korean Grilled Foods

What is Grilling?

구이 is a cooking method where fresh or dried proteins or vegetables are cooked using a direct heat source. In Korea, 구이 can be done using an open grid-like tray, a pan, or a cover of some sort that is heated with either charcoal, electricity, or gas.

Tools for Grilling

There are some general tools that are used when grilling in Korea. It can vary based on the chef or what you are grilling. We will also cover some heat sources that are used as well.

Tools for Grilling:

• Tongs: When buying a pair of tongs, I would recommend getting a pair that is easy to grip and squeeze closed. You will use tongs to flip your ingredients as they cook.
• Cooking Scissors: Cooking Scissors are not like regular paper scissors. They are thicker and more sturdy. Cooking scissors are not usually used in American cooking, but they are in Korean cooking. You will use cooking scissors to cut up proteins or other ingredients as they grill into bite-sized pieces.
• Frying Pan or Korean BBQ Plate: When grilling at home, you can use a regular frying pan, but you can also get a Korean BBQ plate. I have one, and it makes grilling very easy. A Korean BBQ plate grills your meat evenly, plus it is safer to use than a flat pan because the fat from the meat drains to the sides through the hole in the BBQ pan, which prevents the fat from pooling and popping all over you (which can happen if you use a frying pan). One thing to keep in mind when using a Korean BBQ pan is that the center is the hottest, and the edges are less hot. You can place cooked meat on the edges to keep them warm and to let them rest as you eat your Korean BBQ. If you do decide you want to use a frying pan, then when using one, make sure that you use a paper towel to absorb some of the oil as it cooks, depending on what you are grilling. I would recommend doing that, especially if you are cooking something high in fat like pork belly.
• Fish Grilling Rack: A fish rack is helpful for grilling fish over a fire. It is used because it makes turning the fish over easier. It also helps to prevent the fish from breaking or splitting apart as you flip it. This is especially useful when you grill delicate fish.
• Skewers: Skewers can be used for grilling any proteins. If you use wooden skewers, then you can soak them for 30 minutes to overnight before using them to prevent them from burning.

Heat Sources for Grilling:

When it comes to these two types of heat sources: wood charcoal or coal briquettes. The food is not cooked directly on these. A pan or tray is placed on top it is used as a heating source. Food is not cooked directly on it.

• Wood Charcoal (숯불): Wood charcoal is made from wood and produces clean heat. You will see this as a heat source in Korean restaurants.
• Coal Briquettes (연탄 구이): Coal Briquettes are made from a mix of coal that is combined together. You will see this often as a heat source in Korean restaurants. Do not ever burn these in a closed-off/insulated environment. The smoke they produce can kill you.