Gogi refers to meat in Korean cuisine, encompassing various types of animal flesh, including beef, pork, and chicken. It is a fundamental ingredient in many traditional dishes, such as bulgogi (marinated beef) and samgyeopsal (grilled pork belly). Gogi is often prepared using grilling, stir-frying, or stewing methods, highlighting its versatility in cooking. In Korean culture, gogi is frequently enjoyed during gatherings and celebrations, often accompanied by an array of side dishes known as banchan. The emphasis on communal dining makes gogi a central element in fostering social connections and sharing meals among family and friends.