Bulgogi is one of Korea's most popular beef dishes. It is made from thinly sliced sirloin or another prime cut of beef. The meat is marinated with a mixture of soy sauce, sesame oil, black pepper, garlic, onions, ginger, wine and sugar. It is marinated for two to four hours to enhance the flavor and its tenderization.
Bulgogi is traditionally grilled, but broiling or pan-cooking is common as well. Whole cloves of garlic, sliced onions, and chopped green peppers are often grilled or cooked at the same time. It is often served to non-Koreans as a first taste of Korean cuisine.
This dish is usually served with a side of lettuce, spinach, or other leafy vegetable, which is used to wrap a slice of cooked meat, often times along with a dab of ssamjang, kimchi, or other side dishes, and then eaten as a whole. To see a visual illustration, click here.
Korean 101: "Bul" is the Korean word for "fire" and "gogi" is "meat", therefore, it translates into "fire meat."
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Recipe Ingredients
- 1 pound thinly sliced steak
- 5 tbsp sugar
- 1/2 cup soy sauce
- 2 buds finely chopped garlic (can also be crushed, and crushed buds removed before serving)
- 1/4 tsp salt
- 5 tbsp Mirin (sweet sake, optional)
- 2 tbsp sesame oil
- 2 tbsp toasted sesame seeds
- 1 cup split green onions
- 2 cups thinly sliced carrots (optional)
Cooking Directions
- Mix all ingredients except carrots. Marinate in refrigerator for at least 2 hours.
- Cook over medium high heat until meat is just short of desired completion.
- Add carrots and cook for an additional 3 minutes.
- Serve with rice.
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