Dish

Bulgogi

The beef in bulgogi is typically marinated in a mixture of soy sauce, sugar, sesame oil, garlic, and other seasonings. The beef is then grilled or stir-fried and served with rice and vegetables. The dish is believed to have originated in the Goguryeo era, which was from 37 BC to 668 AD.

Asian cuisine› East Asian cuisine› Korean cuisine

Meat Dish

Origins and history

Bulgogi is a Korean dish that originated in the Goguryeo era, which was from 37 BC to 668 AD. It can be made with different types of meat such as chicken or pork. It can also be made with different types of vegetables such as mushrooms or onions.

Dietary considerations

Bulgogi is not suitable for vegetarians or vegans as it contains meat. It is also not suitable for those who are gluten intolerant as soy sauce is a common ingredient in the marinade.

Variations

There are many variations of bulgogi, including dak bulgogi (made with chicken), dwaeji bulgogi (made with pork), and neobiani (made with thinly sliced beef).

Presentation and garnishing

Bulgogi is typically served on a platter with the beef in the center and the vegetables and rice around the edges. The dish can be garnished with sesame seeds or sliced green onions.

Tips & Tricks

To make the dish healthier, lean cuts of beef can be used and the amount of sugar in the marinade can be reduced.

Side-dishes

Bulgogi is often served with rice and vegetables such as lettuce, carrots, and cucumbers. Kimchi, a spicy fermented vegetable dish, is also a common side dish.