Bulgogi

Bulgogi is made from thin slices of sirloin or other prime cut of beef. The meat is marinated with a mixture of soya sauce, sugar, sesame oil, garlic and other ingredients such as scallions or mushrooms, especially white button mushrooms or shiitake. Sometimes, cellophane noodles are added to the dish, which varies by region and specific recipe. Before cooking, the meat is marinated to enhance its flavor and tenderness.
Bulgogi is traditionally grilled, but pan-cooking is common as well. A practice common at Korean barbecue, whole cloves of garlic, sliced onions, and chopped green peppers are often grilled or cooked at the same time. This dish is sometimes served with a side of lettuce or other leafy vegetable, which is used to wrap a slice of cooked meat, often along with a dab of ssamjang, or other side dishes, and then eaten as a whole.
Bulgogi literally means "fire meat" in Korean (this refers to the cooking technique--over an open flame--rather than the dish's spiciness) The term is also applied to variations such as dak bulgogi (made with chicken) or dweji bulgogi (made with pork), although the seasonings are different.
There is a bulgogi fast-food hamburger sold at many Korean fast food restaurants. The hamburger patty is marinated in bulgogi sauce and served with lettuce, tomato, onion, and sometimes cheese. It is similar to a teriyaki burger in flavour.
Galbi

The ingredients are marinated in a sauce made primarily from Korean soy sauce, garlic, and sugar. However, several variations on the marinade exist including recipes that include sesame oil, rice wine or hot pepper paste.
Fruit juice has become a more common addition to Korean marinades in recent years, and is present in some incarnations of the dish.When cooked on a griddle or grill, the meat is usually cut in thin slices across the bones.
This permits the marinade to penetrate the meat faster, allows the meat to cook more quickly, and makes it easier to eat the finished dish with chopsticks. Pre-cut galbi is available from many meat markets in Korea and elsewhere.
Galbi is generally served in restaurants known as "galbi houses", and the meat is cooked right at customers' tables on grills set in the tables (usually by the customers themselves).
It is typically served with lettuce, perilla, or other leafy vegetables used to wrap the meat, which is then dipped in ssamjang (½ÓÀå), a sauce made of fermented bean curd and red pepper paste. It is often accompanied by side dishes known as banchan (the most well-known being kimchi).
In Korea, galbi is also a popular picnic food, and many people have portable gas or charcoal stoves for cooking it outside. Many Korean dishes incorporate with ribs, including soups and stews. Some restaurants serve "pork galbi," and chicken galbi is a popular specialty of the Chuncheon region. Galbitang is a clear soup containing pieces of galbi. Galbi jjigae is a thick stew with many large pieces of galbi, usually single bone cuts, which may also contain red peppers, green peppers, kimchi, and doenjang (Korean bean curd paste).

Samgyeopsal
Samgyeopsal (IPA: /samgjpsal/) is a popular Korean dish. Commonly served as an evening meal, it consists of thick, fatty slices of pork belly meat (similar to uncured bacon). The meat is not marinated or seasoned, and cooked on a grill at the diners' table. Prior to consumption, the large slices of meat are cut into smaller pieces with scissors. A dipping sauce consisting of sesame oil, ground black pepper and salt often accompany samgyeopsal. A common way to consume the meat is to place a slice inside a lettuce or other green leaf with some cooked rice and ssamjang, a paste made out of chili paste (gochujang) and soybean paste (doenjang). It is also common to serve samgyeopsal with large green chilies and slices of garlic, as well as a spring onion salad. The meal will typically be accompanied with soju, a Korean alcoholic beverage. It is typically inexpensive; dinner costs are usually around \10,000 (roughly $10) per person.