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).
Dak galbi (닭갈비): Though galbi means ribs, this doesn't use the ribs of chicken. Chunks of marinated chicken are stir-fried with vegetables and tteok (rice cake). Dakgalbi is a specialty of Chuncheon.
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 BBQ", and can be seasoned or unseasoned.
Samgyeopsal (삼겹살): Unseasoned pork belly, served in the same fashion as galbi. Sometimes cooked on a grill with kimchee troughs at either side. Commonly grilled with garlic and onions, dipped in ssamjjang and wrapped in lettuce leaves.
Makchang (막창): grilled pork or cow's 4th stomach prepared like samgyeopsal and galbi. Often served with a light doenjang sauce and chopped green onions. Very popular in Daegu and the surrounding Gyeongsang region.
Gobchang (곱창): similar to makchang except prepared from the small intestines of pork (or ox).
Bossam (보쌈): a type of ssam in which steamed pork is wrapped in a leaf vegetable and accompanied by ssamjang
Yukgaejang (육개장): a spicy soup made from shredded beef and other ingredients
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