고기 is the Korean word for "meat." It refers to the flesh of animals that is consumed as food. Common types of 고기 include beef, pork, and chicken. In Korean cuisine, 고기 is often grilled, stir-fried, or used in soups and stews. Popular dishes featuring 고기 include 불고기 (bulgogi) and 삼겹살 (samgyeopsal). In addition to its culinary uses, 고기 is an important source of protein and nutrients in the diet. It is enjoyed in various forms across cultures, with different preparation methods and flavors. In Korea, 고기 is often shared during meals, emphasizing the social aspect of dining.