Bulgogi

Korean barbeque-beef-16

Pork bulgogi

Bassak-bulgogi

Ttukbaegi-bulgogi

Bulgogi (Korean: 불고기; Romanized: bulgogi; English: /bʊlˈɡoʊɡiː/), which literally means "fire meat", is a Korean dish that usually consists of grilled or roasted beef, chicken, or pork. It is one of the most popular Korean dishes outside of Korea and is recognized for its distinctive sweet and savory flavor, achieved through marinating the meat in a mixture of soy sauce, sugar, sesame oil, garlic, and other ingredients.

History

The origins of Bulgogi are believed to date back to the Goguryeo era (37 BC – 668 AD), where it was initially called maekjeok, with the beef being grilled on skewers. It evolved during the Joseon Dynasty (1392–1897) into neobiani, which refers to thinly sliced beef marinated and cooked on a grill. The modern form of Bulgogi, which includes a marinade and the use of a grill or pan, became popular in the 20th century, especially after the Korean War, as food culture began to globalize.

Ingredients and Preparation

The primary ingredient in Bulgogi is thinly sliced beef, typically using cuts such as sirloin or rib eye. The meat is marinated for several hours or overnight in a mixture that includes soy sauce, sugar, sesame oil, garlic, pepper, and sometimes pear or onion to tenderize the meat and enhance its flavor. Variations of Bulgogi may use chicken or pork instead of beef.

The marinated meat is then traditionally grilled on a barbecue or pan-fried. Bulgogi is often cooked at the table on gas or charcoal grills built into the dining table itself, allowing diners to cook the meat to their preference. This method of serving is popular in Korean barbecue restaurants both in Korea and internationally.

Serving

Bulgogi is commonly served with a side of lettuce, perilla leaves, or other leafy vegetables, which are used to wrap a slice of cooked meat, often along with a dab of ssamjang (a thick, spicy paste). It may also be accompanied by various banchan (small side dishes), such as kimchi, pickled radish, and scallions. Bulgogi can also be served on top of a bowl of steamed rice, making a dish known as bulgogi deopbap.

Cultural Significance

Bulgogi is considered a symbol of Korean culture and cuisine, showcasing the harmony of savory and sweet flavors that are characteristic of Korean dishes. It is a popular choice for special occasions and gatherings, reflecting the communal aspect of Korean dining culture where sharing food is a sign of closeness and community.

Variations

There are several regional and ingredient-based variations of Bulgogi. For example, Dak Bulgogi is made with chicken, while Dwaeji Bulgogi uses pork. Some regions in Korea add their unique twist to the dish by incorporating local ingredients or adjusting the marinade to suit regional tastes.