육회(yok-hwe/Raw Beef)
Made from raw ground beef seasoned with various spices and/or sauces. It is basically a South Korean version of steak tartare. It is usually the most tender part of beef that is used for easier consumption. The beef is thinly sliced with the fat removed, then mixed in different seasonings.
불고기(bulgogi/Grilled Marinated Beef)
Literally meaning "fire meat" in Korean, usually consists of grilled marinated beef, chicken or pork.
차돌박이(ch'a-dol-baki/Sliced Beef Brisket)
Thinly sliced beef brisket meal that is also popular at homes or at Korean restaurants. The meat is not marinated whatsoever and it’s simply cooked on portable or built-in gas or charcoal grills. The meat is usually fattier than other parts of the beef, yet it’s thin enough that each slice doesn't contain too much fat. And because of its thinness, each slice cooks very fast over open grills for quick bite after bites.
간비(kalbi/Grilled Beef Short Rib)
Generally refers to a variety of grilled dishes in Korean cuisine that is made with marinated beef (or pork) short ribs in a ganjang-based sauce (Korean soy sauce). Galbi is generally made with beef ribs, and it may be called "sogalbi" (소갈비) or "soegalbi" (쇠갈비).
갈비찜(kalbi-jjim/Beef Short Rib)
One of the most popular Korean dishes. It's made with beef short ribs and is often prepared for special occasions
곰창구이(gom-ch'ang-gui/Grilled Beef Intestines)
Refers to either a dish of grilled intestines of cattle or pork. These dishes are relatively inexpensive and is a favorite with Soju. It has a chewy yet palatable texture.
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