Bulgogi

Bulgogi(/bʊlˈɡoʊɡi/buul-GOH-ghee,UKalso/ˈbʊlɡɒɡi/BUUL-gog-ee,USalso/ˈbuːlɡoʊɡi/BOOL-goh-ghee;Korean:불고기[puɭɡoɡi],lit.'fire meat') is agui(Korean-style grilled or roasted dish) made of thin,marinatedslices of meat, most commonlybeef, grilled on a barbecue or on a stove-top griddle. It is also often stir-fried in a pan in home cooking.Sirloinandrib eyeare frequently used cuts of beef for the dish. Bulgogi is a very popular dish in South Korea, where it can be found anywhere from upscale restaurants to local supermarkets as pan-ready kits.
Bulgogicame from the Korean wordbul-gogi(불고기), consisting ofbul("fire") andgogi("meat"). The compound word is derived from thePyongan dialect, as the dish itself is a delicacy ofPyongan Province, North Korea.The dish became popular in Seoul and other parts of South Korea, introduced by refugees from Pyongan.It was listed in the 1947 edition of theDictionary of the Korean Languageas meat grilled directly over a charcoal fire.
In theStandard Korean Language Dictionarypublished by theNational Institute of Korean Language, the word is listed as meat, such as beef that is thinly sliced, marinated, and grilled over the fire.The word is also included in English-language dictionaries such as theMerriam-Webster Dictionaryand theOxford Dictionary of English.Merriam-Webster dated the word's appearance in the American English lexicon in 1961.
Bulgogiis believed to have originated during theGoguryeoera (37 BCE–668 CE), when it was originally calledmaekjeok(Korean:맥적;Hanja:貊炙), with the beef being grilled on askewer.It was calledneobiani(너비아니), meaning "thinly spread" meat,during theJoseonperiod and was traditionally prepared especially for the wealthy and the nobility.In the medieval Korean history bookDongguksesi(동국세시),bulgogiis recorded under the nameyeomjeok(염적), which means "fire meat." It was grilled barbecue-style on ahwarogrill on skewers, in pieces approximately 0.5 cm thick. Although it is no longer cooked skewered, this original type ofbulgogiis today calledbulgogi sanjeok(불고기 산적).
Bulgogi is made from thin slices ofsirloinor other primecuts of beef.Ribeye is also commonly used due to its tenderness and easily cuttable texture. In addition to beef, chicken and pork bulgogi are also common ingredients used to prepare the dish. Pork belly, or samgyeopsal 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 ofsoy sauce,sugar,sesame oil,garlic, groundblack pepper, and other ingredients such asscallions, ginger, onions or mushrooms, especiallywhite button mushroomsormatsutake. 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 corn syrup 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. Sometimes,cellophane noodlesare 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 asgochujang, 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 traditionallygrilled, butpan-cookinghas become popular as well. Whole cloves of garlic, sliced onions and choppedgreen peppersare 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 andkimchi(fermented cabbage). This dish is sometimes served with a side oflettuceor otherleafy vegetable, which is used to wrap a slice of cooked meat, often along with a dab ofssamjang, rice, or other side dishes, and then eaten together.
In many Korean barbecue 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 types 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.
Bulgogi is served in barbecue restaurants in Korea, and there are bulgogi-flavored fast-foodhamburgerssold at many South Korean fast-food restaurants. The hamburger patty is marinated in bulgogi sauce and served with lettuce, tomato, onion, and sometimes cheese.