cshenk > wrote:

> Victor, in Korea, they do have many types of eateries and it's possibly the
> sort with the brasier in the table and an almost cafeteria style 'chose what
> you want to cook' sort that Modom refers to. Last time for me was in Pusan,
> spot stucked away a bit but kinda near the train station. About 40
> different meat assortments (spiced different ways, different cuts, some
> plain) and as many sauces to chose from.

Yes, those are gui (grilled/broiled) dishes, but there aren't really all
that many of them, nor of the way they are marinated (or not). At my
favourite Korean place here there are charcoal brasiers (patented ones,
which emit hardly any smoke) built in the tables too, and Korean
customers often order beef and ribs of various kinds, pork (belly),
chicken, tongue, octopus, etc. but there are really only very few
dipping sauces and those are used with specific dishes only. With
various dishes ordered, there may be several sauces on the table, but
each one is used with a specific dish only. This is not because of some
kind of culinary etiquette - Koreans seem to be extremely informal in
their eating customs.

Victor