Historical Roots of Korean BBQ

The origins of Korean BBQ, or gogi-gui (literally "meat grilling"), trace back to ancient times. During Korea's Goguryeo Kingdom (37 BC–668 AD), evidence shows that Koreans began grilling meat over open flames, a method influenced by their nomadic ancestors from the northern steppes of Asia. This culinary tradition likely traveled south as these tribes settled on the Korean Peninsula.

In later centuries, during the Joseon Dynasty (1392–1897), grilling techniques became more refined, with marinated meats like bulgogi (thinly sliced beef marinated in a sweet soy sauce blend) gaining popularity among the aristocracy. Bulgogi’s predecessor, maekjeok, was a simple skewered meat dish marinated in soybean paste (doenjang), reflecting Korea’s love of fermented foods and bold flavors.

Cultural Influences and Adaptations

The communal nature of Korean BBQ is rooted in the Korean tradition of sharing meals, emphasizing family and togetherness. The introduction of metal chopsticks during the Baekje Kingdom (18 BC–660 AD) and the development of samgyeopsal (pork belly) dishes in the 20th century show how culinary tools and tastes evolved to complement this dining experience.

Foreign influences also played a role. Mongolian grilling techniques were introduced during Korea’s interactions with China, influencing the meat cooking method directly over an open fire. Later, during the Japanese occupation (1910–1945), grilling techniques incorporated additional seasonings and cuts of beef that continue to enrich Korean BBQ today.

Modern Korean BBQ

Korean BBQ has become synonymous with a perfect balance of tradition and innovation in the modern era. Dishes like galbi (marinated short ribs) and premium cuts like wagyu ribeye have elevated the experience, while the inclusion of banchan—a variety of small side dishes—remains a hallmark of Korean dining culture.

Korean BBQ isn’t just about grilling meat; it celebrates Korea’s vibrant culinary heritage. Whether paired with a hearty bowl of kimchi jjigae (kimchi stew) or complemented by a sip of soju, it encapsulates the spirit of sharing, warmth, and innovation that defines Korean culture.

From ancient nomadic tribes to modern restaurants with sleek grilling technology like Gogi KBBQ in Anchorage, Korean BBQ tells a story of resilience, creativity, and the enduring love of a good meal shared with others.