Question: What is Bulgogi similar to?
About the article "Bulgogi", section "In modern culture".

Candidate passages:
The word "Bulgogi" literally means "fire meat" in Korean, and is derived from the Pyongan dialect.
It refers to marinated meat, cooked using traditional grilling techniques such as gridirons or perforated dome griddles that sit on braziers, unlike deep frying or boiling in water.
The term is also applied to variations such as "dak bulgogi" (made with chicken) or "dwaeji bulgogi" (made with pork), depending on what kind of meat and corresponding seasoning are used. 
"Bulgogi" is served in barbecue restaurants in Korea, and there are "bulgogi" flavoured fast-food hamburgers sold at many South Korean fast-food restaurants.
The hamburger patty is marinated in "bulgogi" sauce and served with lettuce, tomato, onion, and sometimes cheese.
It is similar to a teriyaki burger in flavour.
The October 2011 issue of Jamie magazine featured a stall selling bulgogi steak baguettes outside Arsenal FC's Emirates Stadium.
The same stall was featured in Nicholas Lander's food column in the Financial Times in October 2012.
Texas Rangers outfielder Shin-Soo Choo endorsed bulgogi in an advertisement in the March 12th, 2014 issue of The New York Times.
  Bulgogi (불고기) - thinly sliced or shredded beef marinated in soy sauce, sesame oil, garlic, sugar, scallions, and black pepper, cooked on a grill (sometimes at the table).
"Bulgogi" literally means "fire meat."
Variations include pork ("dwaeji bulgogi", 돼지불고기), chicken ("dak bulgogi" 닭불고기), or squid ("ojingeo bulgogi", 오징어불고기).
Galbi (갈비) - pork or beef ribs, cooked on a metal plate over charcoal in the centre of the table.
The meat is sliced thicker than "bulgogi".
It is often called "Korean barbecue" along with "bulgogi", and can be seasoned or unseasoned.
Dak galbi - stir-fry marinated diced chicken in a gochujang based sauce, and sliced cabbage, sweet potato, scallions, onions and tteok.
Samgyeopsal (삼겹살) - unseasoned pork belly, served in the same fashion as "galbi".
Sometimes cooked on a grill with kimchi together at either side.
Commonly grilled with garlic and onions, dipped in sesame oil and salt mixture and wrapped with ssamjang in lettuce .
Makchang gui (막창구이) - grilled pork large intestines prepared like "samgyeopsal" and "galbi", and often served with a light "doenjang" sauce and chopped scallions.
It is very popular in Daegu and the surrounding Gyeongsang region.
Gobchang gui (곱창구이) - similar to "makchang" except prepared from the small intestines of pork (or ox) Saengseon gui (생선구이) - grilled fish Seokhwa gui or "jogae gui" (석화구이 or 조개구이) - grilled shellfish Deodeok gui (더덕구이) - grilled "deodeok" ("Codonopsis lanceolata"; 더덕) roots Beoseot gui (버섯구이) - any kind of grilled mushroom Gim gui or "guun gim" (김구이 or 구운 김) - grilled dry laver(or "gim")  
McDonald's locations in South Korea do not serve fish but offer the Bulgogi Burger, a beef patty in bulgogi marinade.
The bulgogi-flavored sauce was developed by Ottogi, a large South Korean food manufacturer that provides all of the condiments to the country's McDonalds.
Korean McDonalds' offer delivery.
Dessert options include affogato.
Former options included a green tea McFlurry and the McBingsu, a seasonal option similar to patbingsu. 
"Bulgogi" is the most popular variety of Korean barbecue.
Before cooking, the meat is marinated with a mixture of soy sauce, sugar, sesame oil, garlic, and pepper.
It is traditionally cooked using gridirons or perforated dome griddles that sit on braziers, but pan-cooking has become common as well.
"Galbi" is made with beef short ribs, marinated in a sauce that may contain soy sauce, water, garlic, sugar, and sliced onions.
It is believed to taste best when grilled with charcoal or soot (숯, burned wood chips).
"Jumulleok" is short steak marinated with sesame oil, salt and pepper.
It is almost similar to non-marinated gogigui and one thing that distinguishes it from other kinds is its steaklike juicy texture.
Spicy pork "daeji bulgogi" is also a popular gogigui dish and it is quite different from beef "bulgogi" because the marinade is not soy sauce-based, but instead consists of sauces based on "gochujang" and/or "gochu garu" (Korean chili powder).