roast articles
What cooking method defines the foundational category of Korean *gui*?
Which cooking principle primarily drives the heat transfer during the pan-frying method of *gui*?
Which term represents a major classification of Korean food preparation alongside *gui*?
What key flavor element does charcoal grilling typically impart to the meat?
What is *ssamjang* described as being made from?
Which internationally recognized beef *gui* dish is characterized by being marinated?
What happens to the natural sugars in vegetables when prepared using *gui* techniques?
What does the unmarinated *gui* preparation emphasize?
What is the purpose of the *ssam* tradition when eating meat *gui*?
Which type of seafood *gui* is often simply seasoned with salt to let the natural flavor shine through?