Bulgogi, literally "fire meat", is a gui made of thin, marinated slices of beef or porkgrilled on a barbecue or on a stove-top griddle. It is also often stir-fried in a pan in home cooking. Sirloin, rib eye or brisket are frequently used cuts of beef for the dish. The dish originated from northern areas of the Korean Peninsula, but is a very popular dish in South Korea where it can be found anywhere from upscale restaurants to local supermarkets as pan-ready kits.
Bulgogi is believed to have originated during the Goguryeo era, when it was originally called maekjeok, with the beef being grilled on a skewer. It was called neobiani, meaning "thinly spread" meat, during the Joseon Dynasty and was traditionally prepared especially for the wealthy and the nobility. In the medieval Korean history book Donggooksesi, bulgogi is recorded under the name yeomjeok, which means 'fire meat'. It was grilled barbecue-style on a hwaro grill on skewers, in pieces approximately 0.5 cm thick. Although it is no longer cooked skewered, this original type of bulgogi is today called bulgogi sanjeok.
Preparation and serving
Bulgogi is made from thin slices of sirloin or other prime cuts of beef. Ribeye is also commonly used due to its tenderness and easy to cut complexion. In addition to beef, chicken and pork bulgogi are also one of the most common types of variations used to prepare the dish. Pork belly, or samyeopsal in Korean, is a popular cut for pork bulgogi. Much like the ribeye, it is tender and fatty which can give the meat a better taste. Before cooking, the meat is marinated to enhance its flavor and tenderness with a mixture of soy sauce, sugar, sesame oil, garlic, ground black pepper, and other ingredients such as scallions, ginger, onions or mushrooms, especially white button mushrooms or matsutake. In most cases when cooking Bulgogi, these are common ingredients. However, the ingredients used to marinate the meat can vary from chef to chef and even from family to family depending on one’s preferences and traditions. Pureed pears, pineapple, kiwi, and onions are often used as tenderizers. Sugar or other types of sweeteners such as Coca-Cola may sometimes also be used to add a sweeter taste. The length of time in which the meat is left to marinate also varies depending on preferences. Generally, bulgogi meat is left to marinate for less than an hour but many top chefs will even leave it overnight for the best taste. Sometimes, cellophane noodles are added to the dish, which varies by the region and specific recipe. The most common way of preparing beef bulgogi produces a dark looking texture that is well seasoned and flavored. Spicy variations are also common where a spicy paste such as gochujang, made from chili powder, rice, fermented soybeans, barley, and salt, is added to the marinade to make the meat spicy. This is most commonly done with the pork variations. Bulgogi is traditionally grilled, but pan-cooking has become popular as well. Whole cloves of garlic, sliced onions and chopped green peppers are often grilled or fried with the meat. Bulgogi is often served over or with a side of rice and accompanied by various side dishes such as egg soup and Kimchi. 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, rice, or other side dishes, and then eaten together. In many Korean barbeque restaurants, customers are seated at a table that will have a grill installed in the middle. Raw and marinated bulgogi is one of many popular meats that customers can order and cook themselves right on the table. It is common for each person to pick at the meat directly from the grill or serve each other when eating. Bulgogi is eaten any time of the year however, it is common for people in Korea to enjoy grilling the marinated meat on special occasions or in social settings. Korean barbeque restaurants, where bulgogi is commonly served, are usually a place that customers visit with friends or family to celebrate a special occasion or enjoy a night out. Many Koreans have their own gas indoor grill that they use to cook bulgogi and other marinated dishes on holidays. Good company and food is an important part of Korean holiday culture.
Bulgogi is served in barbecue restaurants in Korea, and there are bulgogi-flavoured fast-food hamburgers sold at many South Koreanfast-food restaurants. The hamburger patty is marinated in bulgogi sauce and served with lettuce, tomato, onion, and sometimes cheese.
