From the looks of it, Dr. Robert C. Atkins’ reign has lost its luster — maybe people just grew wary of having their stomachs dominated by a dead man. His message, however, has always resonated with Korean Americans. Our diet has plenty of timeless, carb-less masterpieces that will keep us coming back for more — whether or not we give a rat’s bottom about counting carbs. (Just don’t ask us to give up rice!)

And even though the summer is coming to a close, it’s always a good time to drop your spoons and find the nearest outdoor grill for a Korean barbecue with friends, family or church members. Forgo the restaurants and their pushy waitresses — just bring on the meat and the heat!

Galbi

WHAT IT COMES FROM: COW

WHAT PART: SHORT RIB

Galbi is almighty. This is the one always found amongst KA picnickers and gatherers. And while galbi comes in many varieties and slices at restaurants — with or

without marinade, on- or off-the-bone, chopsticks or no chopsticks — it’s all about the marinated cut with the three little slivers of bone for easier hand handling and eating over the grill at the park picnic.

Samgyeopsal

WHAT IT COMES FROM: PIG

WHAT PART: BELLY

Basically, this delicious meat is bacon that hasn’t been cured and is a bit thicker. And while eating samgyeopsal (which translates to “three-layered flesh”) regularly can’t possibly be good for you and your own love handles,

the fat just melts in your mouth. A guilty pleasure worth savoring for a backyard barbecue among non-judgmental friends who won’t nag you about your weight.

Bulgogi

WHAT IT COMES FROM: COW

WHAT PART: RIB EYE

For many Koreans, grilling is 90 percent preparation and 10 percent cooking. This is especially true for bulgogi, which is prepared sweet, marinated for several hours in a sugary sauce made mostly of sesame oil and soy sauce. And while the thinly sliced strips can be hell to grill, a steady supply of aluminum foil or a grilling rack will prevent your bulgogi (which translates to “fire meat”) from falling through the cracks and living up to its name.

Dwehji Bulgogi

WHAT IT COMES FROM: PIG

WHAT PART: LOIN

This is the pork version of bulgogi, and it is almost always served in a red chili paste. And when it is cooked, that marinade forms a spicy yet sweet residue, which makes the meat moist and gratifying, and just waiting to be eaten over rice. Perfect for satisfying the cravings of the adventurous. But a lot of water and mints for later are highly recommended.