Bulgogi (๋ถ๊ณ ๊ธฐ, literally "fire meat") has been eaten in Korea for over 2,000 years. Originally a royal court dish, it's now found everywhere from street stalls to Michelin-starred restaurants.
The Marinade
The classic bulgogi marinade combines soy sauce, sesame oil, sugar, garlic, ginger, and Asian pear. The pear enzymes tenderise the meat and add natural sweetness. Marinating overnight gives the deepest flavour.
Types of Bulgogi
- Classic Bulgogi โ thin sliced beef sirloin or rib-eye, grilled on a dome pan
- Daepa Bulgogi โ cooked with green onions in a broth, more like a stew
- Chicken Bulgogi (๋ญ๋ถ๊ณ ๊ธฐ) โ same marinade, great budget option
- Pork Bulgogi (์ ์ก๋ณถ์) โ spicy gochujang version, stir-fried
How to Eat
Serve over steamed rice, wrap in lettuce with kimchi, or stuff into a ssambap rice ball. The broth left in the pan is perfect for mixing into rice at the end.
Price Range
A quality bulgogi set meal runs โฉ12,000โ25,000. Premium hanwoo beef versions can reach โฉ50,000+.
