Meat has been an important part of Korean Cuisine since the earliest days of human settlement on the peninsula. Early Koreans were hunter/gatherers who ate whatever foods were available. 
They developed agriculture and herding as they advanced from small family groups into tribes and villages, then city states and kingdoms. Food preparations advanced as well with the introduction of improved cooking implements and methods of preservation.
Earliest meat dishes were probably fire roasted, dried, or boiled. Later sizzling plates/platters and pan frying methods were developed. Koreans began seasoning their meats before cooking rather than after, and created different seasoning sauces and marinades for this purpose.
The predominant seasonings were salt, doenjang (soybean paste), soy sauce, ginger, garlic, peppercorns, and fresh or dried herbs. Sesame and perilla seeds were also used.
Trade with the west brought chili peppers to Korea and soon spicy meat dishes began to appear throughout the country.
 

Meat nearly disappeared from the Korean diet after the three major kingdoms of the time adopted buddhism. Later Mongol invasions brought meat back into the cuisine.

Anshim Gui
Bulgogi Sangchu Ssam (불고기상추쌈)
Jumulleok
Kaibi/Kalbi (갈비)
Galbi Jjim
Soegogi-sogeumgui (쇠고기소금구이)
Bulgogi (불고기)
Spicy Bulgogi
Yangnyeom Soegogi (양념 쇠고기)
Chicken
Chamkkae Daknalgae (참깨 닭날개)
Dak-gui (닭구이)
Dakjjim (닭찜)
Maeun Dakgui (매운 닭구이)
Maeun Daknalgae (매운 닭 날개)
Pork
Dwaeji galbi (돼지갈비)
Maeun Dwaejibulgogi (매운돼지불고기)
Maeun Dwaeji Galbi 2 (매운돼지갈비)