A Korean classic, and one of the most popular dishes both in and outside the country, is bulgogi, sometimes called Korean barbeque. It consists of grilled strips of beef after marinating the meat with a sauce which includes soy sauce, green onions, garlic, sesame oil and pepper powder.
Meaning
Bulgogi literally means “fire meat“ in Korean, which 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 dwaeji bulgogi(made with pork), although the seasonings are different.
Bulgogi is popular among Koreans and foreigners alike. In most surveys on Korean food, eight or nine out of 10 foreigners name bulgogi as their favorite Korean dish. One reason for this is that bulgogi is seasoned with more familiar condiments than other Korean dishes. As bulgogi's taste is relatively mild, it is easier to integrate it into a Western diet. The dish is usually enjoyed by making vegetable wraps.
In addition, Bulgogi is an extremely versatile way of preparing beef and the one most westerners have sampled at Korean restaurants. Typically outside Korea, bulgogi on a Korean barbecue is served as – a hot plate in the middle of the table. But in Korea this is just one of many ways. It can be made into a stew or as the basis for other dishes. It is such a versatile marinated meat that you could even use it to replace pulled pork in a western style sandwich. Bulgogi is very thinly sliced beef which is marinated in a sauce made from pear juice, garlic, soy sauce, and many other things. The end result is a delicious sweet, savory, and soft slice of meat. My favorite way to eat it is to wrap it with a small amount of rice and dipping sauce(Ssamjang; a common Korean condiment which is a misced paste of Gochujang(red chili pepper paste), dwenjang(fermented soybean paste) and other seasonings) in a lettuce leaf. It is also incredibly low fat and very healthy.
There are three famous traditional approaches to Bulgogi: Seoul, Gwangyang and Eonyang.
1. Seoul Style Bulgogi
This style is the most widely known among Koreans and foreigners. Unlike the other two, Seoul style includes various toppings, such as green onion, mushroom, and Chinese noodle. Also, Seoul style is cooked in broth.
2. Gwangyang Style Bulgogi
Gwangyang style rather concentrates on the taste of meat itself. Gwangyang bulgogi calls for extra-lean meat that is seasoned just before cooking (not marinated beforehand) and broiled on a charcoal grill, which adds a smoky flavor to the meat.
3. Eonyang Style bulgogi
Eonyang Style is very unique since the meat is tendorized by finely chopping(not grinding) the beef. The chopped beef is marinated and grilled over a fire. As a result, the Eonyang style bulgogi has patty like texture.
If you are here in Korea and you have not tried Bulgogi yet, why don't you ask your friend to take you out for it? Believe me there are plenty of restaurants where you can have it around you!
+TIP+
Korean beef is a national treasure.
(The Korean National Tourism Organization assured that there is no history or evidence of mad cow or foot-and-mouth disease in Korea)
ENJOY MORE KOREAN BEEF!
