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Bulgogi, South Korea‘s iconic marinated beef dish, is a feast for both the palate and the senses. Known for its tender texture and sweet-savoury flavour, this dish has become a global ambassador for Korean cuisine.
Whether grilled over an open flame or seared in a pan, Bulgogi is more than just a meal, it’s an invitation to experience the depth and warmth of South Korean culinary tradition.
What Is Bulgogi?
Bulgogi, which translates to “fire meat,” is a traditional South Korean dish made by marinating thinly sliced beef in a flavourful mixture of soy sauce, sugar, sesame oil, garlic, and other seasonings. The name reflects the method of cooking that dates back centuries, where meat was grilled over an open flame, imbuing it with a delicious smoky aroma.
The dish is typically made with cuts of beef that are both tender and flavourful, such as ribeye or sirloin. After marinating, the beef is quickly cooked, ensuring it remains juicy and infused with the marinade’s rich flavours.
Bulgogi can be served in various ways: over a bowl of steamed rice, wrapped in lettuce leaves with a dollop of spicy ssamjang, or accompanied by an array of banchan (side dishes). Each preparation highlights the dish’s versatility and its ability to bring people together around a shared table.
Ingredients and Taste
The magic of Bulgogi lies in its marinade, a harmonious blend of sweet, savoury, and nutty flavours. Soy sauce serves as the foundation, providing a salty depth that enhances the natural richness of the beef.
Sugar and honey balance the saltiness with a subtle sweetness, while sesame oil adds a nutty aroma that’s both comforting and indulgent. Garlic and green onions lend their aromatic qualities, and sometimes grated Asian pear or apple is included to tenderize the meat and add a hint of fruitiness.
When cooked, the beef becomes slightly caramelized, creating a perfect interplay of savoury and sweet flavours. The texture is tender and succulent, with each bite delivering a burst of umami.
Bulgogi’s taste is further enhanced by its accompaniments, whether it’s the refreshing crunch of lettuce, the spicy kick of kimchi, or the mild, comforting flavour of steamed rice. It’s a dish that manages to feel both indulgent and balanced, a hallmark of Korean cuisine.
A Taste of History
Bulgogi’s origins date back to the Goguryeo Dynasty (37 BCE–668 CE), where early forms of the dish were enjoyed as skewered and grilled meat. Over the centuries, the recipe evolved, and by the Joseon Dynasty, Bulgogi had become a dish reserved for royalty and the upper class due to its use of high quality beef, a luxury at the time.
As Korea modernized, Bulgogi became more accessible, transitioning from royal courts to everyday households. Its flavours adapted to suit regional preferences, with variations including the addition of gochujang (red chili paste) for a spicier kick or mushrooms and vegetables for added texture.
Despite these adaptations, the essence of Bulgogi has remained constant: a dish that celebrates the harmony of flavours and the communal spirit of Korean dining.
Korean Bulgogi (Marinated Beef) Recipe
Serves: 4 people
Ingredients:
For the Marinade:
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 2 tbsp sugar
- 1 tbsp honey
- 2 tbsp mirin (sweet rice wine)
- 3 garlic cloves, minced
- 1 small onion, grated
- 1 Asian pear, grated (or substitute with ½ apple)
- 1 tsp freshly ground black pepper
- 1 tsp sesame seeds
For the Beef:
- 500g beef ribeye or sirloin, thinly sliced against the grain
- 1 medium carrot, julienned
- 2 green onions, thinly sliced
- 1 small onion, thinly sliced
- 1 tbsp vegetable oil (for cooking)
For Serving:
- Steamed rice
- Fresh lettuce leaves
- Kimchi (optional)
- Ssamjang (Korean dipping sauce, optional)
Directions
To begin, prepare the marinade. In a large bowl, combine soy sauce, sesame oil, sugar, honey, mirin, minced garlic, grated onion, grated Asian pear, black pepper, and sesame seeds. Stir thoroughly until the sugar dissolves and the ingredients are well blended. The grated pear adds natural sweetness and tenderizes the beef for optimal flavour.
Add the thinly sliced beef to the marinade, ensuring each piece is evenly coated. Use your hands to gently massage the marinade into the meat for better absorption. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 4 hours for a deeper flavour.
While the beef marinates, prepare the vegetables. Julienne the carrot, thinly slice the onion, and chop the green onions. Set these aside on a clean plate for easy access during cooking.
After marinating, remove the beef from the refrigerator and let it sit at room temperature for 10 minutes. This step ensures even cooking. Meanwhile, heat a large skillet or grill pan over medium-high heat and add 1 tablespoon of vegetable oil.
Once the pan is hot, add the marinated beef in a single layer, being careful not to overcrowd the pan. Cook the beef for 2–3 minutes on each side, turning occasionally until it is caramelized and slightly charred. Work in batches if necessary to maintain high heat and achieve a good sear.
Add the sliced vegetables (carrots, onions, and green onions) to the pan during the final minutes of cooking. Stir fry everything together for an additional 2 minutes, allowing the vegetables to soften slightly and absorb the flavours of the marinade.
Check for doneness by ensuring the beef is fully cooked yet tender and juicy. Remove the pan from the heat and transfer the Bulgogi to a serving platter. Sprinkle with additional sesame seeds for an authentic touch.
Serve the Bulgogi alongside steamed rice, fresh lettuce leaves, and optional sides like kimchi or ssamjang. To enjoy the traditional way, wrap a piece of Bulgogi in a lettuce leaf with rice and a dollop of ssamjang, creating a flavourful bite. Garnish with green onions or sesame seeds for an appealing presentation. Pair with a glass of barley tea or soju for an authentic dining experience.
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