Gui or guee ([kuː.i]) is a generic term that refers to grilled dishes in Korean cuisine. They most commonly have meat or fish as their 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". 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.
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 ssamjjang and wrapped in lettuce leaves.
Dakgui (닭구이): grilled chicken
Saengchi gui (생치구이): grilled pheasant
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 Gyeongsang region.
Gopchang gui (곱창구이): similar to makchang except prepared from the small intestines of pork (or ox)
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), sliced & roasted eel in gochujang or ganjang
Gomjangeo gui (곰장어구이), similar to jangeo gui but pike eel is cooked whole immediately after being killed so it is still moving on the grill
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
Dubu gui (두부구이): grilled tofu rectangles
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)
