KOREAN BARBCUE (KOREAN: 고기구이, GOGI-GU-I, ‘MEAT ROAST’ REFERS TO THE POPULAR METHOD IN KOREAN CUISINE OF GRILLING MEAT, TYPICALLY BEEF, PORK, OR CHICKEN. SUCH DISHES ARE OFTEN PREPARED ON GAS OR CHARCOAL GRILLS BUILT INTO THE DINING TABLE ITSELF.
BANCHAN: LITTLE SIDE DISHES THAT GO WITH KOREAN BBQ. YOU ORDER YOUR MEATS AND THEY COME TO THE TABLE, RAW. YOU GRILL THEM, WRAP THEM UP IN RADISH WRAPS, DIP/TOP THEM, THEN EAT THEM UP. EVERYTHING IS SMOKY, MEATY, SAVORY, AND DELICIOUS. EAT MEAT, DRINK COPIOUS AMOUNTS OF ALCOHOL, AND REPEAT!