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Bulgogi is a Korean dish that usually consists of
marinated barbecued beef, although chicken or pork may also be used.
Bulgogi is made from thin slices of prime rib, sirloin or other prime
cuts of beef. |
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Left: Bulgogi. |
The meat is marinated to enhance its flavor and tenderness
with a mixture of soy sauce, sugar, sesame oil, garlic and other
ingredients such as scallions or mushrooms, especially white button mushrooms or
shiitake. Sometimes, cellophane noodles are added to the dish, which varies by
region and specific recipe.
Bulgogi is traditionally grilled, but pan-cooking is common as well. A practice
common at Korean barbecue, whole cloves of garlic, sliced onions, and chopped
green peppers are often grilled or cooked at the same time. 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, or other side dishes, and then eaten as a whole.
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Bulgogi literally means "fire meat" in Korean (this refers to
the cooking technique—over an open flame—rather than the dish's spiciness). The
term is also applied to variations such as dak bulgogi (made with
chicken) or dweji bulgogi (made with pork), although the seasonings are
different. |
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Left: Bulgogi and
Banchan. |
There is a bulgogi fast-food hamburger sold at
many 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.
