Talk:Korean barbecue

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Bulgogi

Why is bulgogi not in the table, under "beef"? Badagnani (talk) 07:57, 14 March 2008 (UTC)

Why is beef bulgogi not mentioned in the text of the article either? Badagnani (talk) 08:19, 14 March 2008 (UTC)

This is a community and I want to leave this to someone in the community with more expertise in this dish. Badagnani (talk) 18:14, 15 March 2008 (UTC)

Move proposal

Move to Korean barbecue (the latter currently redirects to Galbi, which is just one variety of Korean barbecue). Badagnani (talk) 08:40, 14 March 2008 (UTC)

• Why on earth did you not create it at Korean barbecue in the first place? - RHaworth (Talk | contribs) 08:55, 14 March 2008 (UTC)

I did not create the article. When I tried to move Korean bbq to Korean barbecue, it wouldn't allow such a move, as there was already a redirect from Korean barbecue to Galbi. That's why "on earth." Badagnani (talk) 08:58, 14 March 2008 (UTC)

Hibachi is the term used in the U.S. for a small portable stove, heated by charcoal or Sterno. Badagnani (talk) 22:03, 15 March 2008 (UTC)

Pork rib galbi

Pork rib galbi should be mentioned in the article's text, and also be included in the box. Badagnani (talk) 22:05, 15 March 2008 (UTC)

Sorry, I cannot do this because I don't know if it's marinated or not, or how to call it in Korean. I prefer to let an editor more skilled in Korean, and this dish, do this. Badagnani (talk) 22:32, 15 March 2008 (UTC)

When galbi is made from pork ribs, which cut of pork ribs are used? See Pork ribs for a list of cuts. Badagnani (talk) 22:07, 15 March 2008 (UTC)

Sorry, I can't understand your answer. Badagnani (talk) 22:32, 15 March 2008 (UTC)

The claim that pork galbi, chicken galbi, and pork bulgogi are only served and eaten in North America, and never in Korea, needs to be examined. Badagnani (talk) 19:56, 16 March 2008 (UTC)

If pork and chicken galbi and bulgogi are relatively recent, then we should add that information to the article. "Relatively recent" should be given an approximate date range as well. Pork rib galbi has not been added to the box yet (it needs to be), and it needs to be explained which cut of pork ribs are used. It's best to actually fix the article so we don't have to keep discussing about fixing the article. Badagnani (talk) 19:55, 16 March 2008 (UTC)

If you are sure, it's best to fix the article rather than keeping discussing. Badagnani (talk) 21:12, 16 March 2008 (UTC)

We need to know the cut of pork ribs used for pork galbi. The cuts are given at Pork ribs and do not differ in Korea because the physiology of the Korean pig is not significantly different from pigs in English-speaking regions. Badagnani (talk) 21:13, 16 March 2008 (UTC)

You are an expert in Korean culture, language, and cuisine, and thus able to search the Korean Internet and consult with restaurants, etc., to determine this information. We are a community and I am deferring to those with more ability to locate this information. It's always better to do that than continue commenting. Badagnani (talk) 22:00, 16 March 2008 (UTC)

That person didn't know which berry (or where in the "mountains of Korea" the photo was taken. I think s/he isn't from Korea. I thought you were, however, and speak and read good Korean. Thus, it's easier for you to actually find and add the information (rather than continually talking about finding it here). We are a community and all work together. I always add what I am able to find on my own, as you know quite well. Badagnani (talk) 03:16, 19 March 2008 (UTC)

Of course I emailed that person, instantly after we first discussed it. You can see it on that photo's Flickr page; why didn't you look already if you are so interested? S/he told me (in English) that his/her Korean is not good, which would be surprising if s/he were from South Korea. I think that berry is probably a variety of Rubus, the one used to make bokbinja ju. Regarding your very long comments and lack of actually fixing articles, it's not "nice" or "rude" to point that out. It would be great if you could actually help fix them. If not, just wait for someone else to do so. It's important to have all details documented properly. Koreans are not known for not caring what cut or species certain things are; if they were, they would not have developed such a highly developed culinary tradition. Badagnani (talk) 04:34, 19 March 2008 (UTC)

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Portable grills

Please do not remove all mention of portable grills from the article, as in this edit. Non-barbecue Korean restaurants, which serve barbecue dishes, which are numerous, often provide such cookers; I've eaten in such places innumerable times. Please use "Discussion" to make a case for such removal if you believe no Korean restaurants provide such cookers. Badagnani (talk) 22:36, 26 August 2008 (UTC)

You're bordering on being ridiculous. The opening paragraph is just an introduction. The point of the sentence is to state that the grilling is done at the table. If you want to specify types of heat source and caveats to the standard built in tables that can come later in the article. I mean you had the text reading, "...grilled dishes which may comprise several different dishes..." for goodness sakes.Melonbarmonster2 (talk) 22:51, 26 August 2008 (UTC)

All mention of such cookers was removed from the article entirely rather than moved to another section. That was not proper; please restore this text. Badagnani (talk) 22:54, 26 August 2008 (UTC)

If you carefully study the page history, you will see that "which may comprise" was added by an editor named User:Sennen goroshi. Badagnani (talk) 22:54, 26 August 2008 (UTC)

Grilled by diners themselves

Any restaurant where the diners actually cook the food themselves is notable. Please do not repeatedly remove information stating that diners may cook Korean barbecue themselves at some Korean restaurants, as in this edit. Badagnani (talk) 22:37, 26 August 2008 (UTC)

You have been reverting back in that the grills are portable and mentioning something about Habachi when the vast majority of korean restaurants, they are built into the table in one form or another. I understand that you're trying to learn about Korean food but please don't start reverting things that you know little about. I don't think there's any need to mention that the grilling can be done by the diners but if you want to include it go ahead.Melonbarmonster2 (talk) 22:49, 26 August 2008 (UTC)

If the grills are built-in, they are not portable, and I have never conflated the two. However, non-barbecue Korean restaurants that have barbecue dishes in their menu, which don't have built-in grills, provide portable cookers to the diners at their tables. I've eaten in such places innumerable times. Badagnani (talk) 22:52, 26 August 2008 (UTC)

Regarding the diners' ability to grill one's Korean barbecue dishes themselves, it would be much better if you restored the text that you repeatedly removed (without first discussing here). It would show the good faith I know you possess, as a conscientious editor and basic good person.Badagnani (talk) 22:53, 26 August 2008 (UTC)

Like I said if you want to add mention of diners being able to grill the meat themselves into the paragraph, please do so. But please don't just revert. Take the time and effort to improve the readability of the text.Melonbarmonster2 (talk) 22:55, 26 August 2008 (UTC)

It would be much better if you restore the text that you removed repeatedly, to show your good faith as an editor, and as a person. I trust in you that you possess these qualities. Your edits often do improve the readability of the text; in the lead paragraph this was certainly so, and I did not change your edit in this regard. It is the removal of text, outlined above, to which I objected, and object. Badagnani (talk) 23:00, 26 August 2008 (UTC)

I'm not sure I understand what you want. I'm not going to revert my own edit since the previous version of the text is factually misleading since most grills are built into the table rather than being portable grills. When you remove that portion of the text the remaining text regarding diners being able to grill their own food has to be rewritten for readability. You're the one who wants to include this so please take the time and effort to go ahead and include a statement about diners being able to grill their own meat. I'll add it in for you if you want for now.Melonbarmonster2 (talk) 23:06, 26 August 2008 (UTC)

You've several times presented yourself as one of the primary experts on Korean cuisine at Wikipedia, and stated on various Discussion pages and edit summaries (over 25 times, in fact) that I don't know anything at all this subject. I took you at your word about this, since you seemed quite sure of yourself. Now you're stating that you've never been to a non-barbecue-focused Korean restaurant which had a barbecued dishes section on its menu, which provided circular table-top cookers to the diners for them to cook their own meat dishes? This comes as quite a surprise. If it's correct that you've never been to such a restaurant and are unaware of this aspect of Korean cuisine, I suppose I will have to re-add the information, which is significant if we want to have a properly encyclopedic article on this subject. Badagnani (talk) 23:11, 26 August 2008 (UTC)

Is English a second language for you??? When did I say I've never "been to a non-barbecue-focused Korean restaurant which had a barbecued dishes section on its menu, which provided circular table-top cookers to the diners for them to cook their own meat dishes"??? I also never claimed to be a "primary expert" on Korean cuisine.

You on the other hand did claim that you were an expert on korean cuisine and then mentioned something about soy sauce kimbap.Melonbarmonster2 (talk) 23:22, 26 August 2008 (UTC)

"...this is the form that the majority of people die from"?

Doesn't the statement "...is the form that the majority of people die from" require some kind of explanation in the text of the article? It is followed by a footnote 1, which is a link to an encyclopedia. Usually, Wikipedia would not allow that type of broad based statement without evidence of it's validity.

~ ~ ~ ~ —Preceding unsigned comment added by 12.72.25.169 (talk) 23:29, 13 March 2010 (UTC)

Move

Korean barbecue → Gogigui

• Gogigui(see Gui), meaning literally grilling or roasting meat in Korean, refers collectively to Korean style grilled dishes, which can also encompass bulgogi, a dish made from very thinly sliced meat or Jeok, another dish made sliced beef served with skewers. While barbeque also refer to dishes made from large cuts of meat or cooking poultry like chicken or cooking fish. Koryosaram (talk) 23:03, 11 January 2012 (UTC)

• Oppose. I agree that Korean barbecue is barely barbecue but that term covers a wide range of cooking styles. More importantly, "Korean barbecue" is the most common name for this style of cooking; "gogigui" is barely used in English. A quick perusal of Google will confirm this. —  AjaxSmack  04:15, 12 January 2012 (UTC)
• Strong oppose WP:COMMONNAME, WP:Use English -- this is called "Korean barbecue" in English. 76.65.128.132 (talk) 05:15, 12 January 2012 (UTC)