What broad ingredient categories, besides meat, fall under the *gui* preparation style?
Answer
Seafood and simple vegetables.
Although Korean barbecue (*gogi-gui*) dominates the international view of *gui*, the general concept of grilling extends far beyond meat. The text explicitly states that ingredients suitable for *gui* range widely, encompassing seafood and even simple vegetables. For instance, a whole grilled fish cooked over coals or skewers of marinated peppers are considered part of the *gui* umbrella. This broad application confirms that *gui* is primarily a methodology based on dry, high-heat application benefiting ingredients that require a smoky depth and textural contrast, making it versatile across many food groups in a traditional Korean meal structure.
Related Questions
How does the *gui* cooking method differ fundamentally from *bokkeum*?What specific meat does *Soegogi Gui* primarily refer to in Korean culinary descriptions?What heat source often imparts the true depth of flavor characteristic of high-quality *gui*?What specific, less common animal part is the focus of *Gopchang Gui* preparation?What practical adjustment should be made when grilling marinated *gui* cuts over intense charcoal heat?Which cooking technique is fundamentally distinguished from *gui* by relying on steaming?What essential feature allows for intensive, high-heat *gui* cooking indoors without overwhelming diners?What is the highly valued textural profile for a successful *gui* preparation?What broad ingredient categories, besides meat, fall under the *gui* preparation style?How does the role of *gui* in a typical Korean meal contrast with Western barbecue?