Raw and marinated bulgogi is one of many popular types that customers can order and cook themselves right on the table.
In many Korean barbecue restaurants, customers are seated at a table that will have a grill installed in the middle. 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. Bulgogi is often served over or with a side of rice and accompanied by various side dishes such as egg soup and kimchi (fermented cabbage). Whole cloves of garlic, sliced onions and chopped green peppers are often grilled or fried with the meat. This is most commonly done with the pork variations.īulgogi is traditionally grilled, but pan- cooking has become popular as well. 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. The most common way of preparing beef bulgogi produces a dark looking texture that is well seasoned and flavored. Sometimes, cellophane noodles are added to the dish, which varies by the region and specific recipe. 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. The length of time in which the meat is left to marinate also varies depending on preferences. Sugar or other types of sweeteners such as corn syrup may sometimes also be used to add a sweeter taste. Pureed pears, pineapple, kiwi, and onions are often used as tenderizers. 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. In most cases when cooking Bulgogi, these are common ingredients. 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. Much like the ribeye, it is tender and fatty which can give the meat a better taste. Pork belly, or samgyeopsal in Korean, is a popular cut for pork bulgogi. In addition to beef, chicken and pork bulgogi are also common ingredients used to prepare the dish.
Ribeye is also commonly used due to its tenderness and easily cuttable texture. Although it is no longer cooked skewered, this original type of bulgogi is today called bulgogi sanjeok (불고기 산적).īulgogi is made from thin slices of sirloin or other prime cuts of beef. In the medieval Korean history book Dongguksesi (동국세시), bulgogi is recorded under the name yeomjeok (염적), which means "fire meat." It was grilled barbecue-style on a hwaro grill on skewers, in pieces approximately 0.5 cm thick. It was called neobiani (너비아니), meaning "thinly spread" meat, during the Joseon Dynasty and was traditionally prepared especially for the wealthy and the nobility. History īulgogi is believed to have originated during the Goguryeo era (37 BCE–668 CE), when it was originally called maekjeok ( 맥적, 貊炙), with the beef being grilled on a skewer. Merriam-Webster dated the word's appearance in the American English lexicon at 1961.
The word is also included in English-language dictionaries such as Merriam-Webster Dictionary and Oxford Dictionary of English. In the Standard Korean Language Dictionary published by the National Institute of Korean Language, the word is listed as meat such as beef that is thinly sliced, marinated, and grilled over the fire. It was then listed in the 1947 edition of the Dictionary of the Korean Language, as meat grilled directly over a charcoal fire. After the liberation of the Korean Peninsula from Japanese forced occupation in 1945, the dish became popular in Seoul and other parts of South Korea, introduced by refugees from Pyongan. The compound word is derived from the Pyongan dialect, as the dish itself is a delicacy of Pyongan Province, North Korea.
Bulgogi came from the Korean word bul-gogi ( 불고기), consisting of bul ("fire") and gogi ("meat").
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