The most representative form of gogi-gui is bulgogi, usually made from thinly sliced marinated beef sirloin or tenderloin.

Before cooking, the meat is marinated with a mixture of soy sauce, sugar, ginger, scallions, sesame oil, garlic and pepper.

[6] It is traditionally cooked using gridirons or perforated dome griddles that sit on braziers, but pan cooking has become common as well.Galbi (갈비) is made with beef short ribs, marinated in a sauce that may contain mirin, soy sauce, water, garlic, brown sugar, sugar and sliced onions.

It is different from beef bulgogi in that the marinade is not soy sauce-based, but, instead, is marinated in sauces based on gochujang and/or gochu garu (Korean chili powder).

In Korea, samgyeopsal is eaten more frequently than chadolbaegi due to the comparatively lower price of pork.

Loins (deungsim, 등심) and boneless ribs (galbisal, 갈비살) are also a popular choice as an unmarinated type of gogigui.

[9] Korean barbecue is also popularly paired with alcoholic drinks, such as beer, soju, makgeolli, or wine.