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Beef bulgogi is a Korean dish that is made with marinated beef that is grilled or barbecued. The word bulgogi literally means “fire meat” in Korean, and refers to the fact that the dish is often cooked over an open flame.
The history of beef bulgogi recipes is a long and delicious one, dating back centuries to the time when Korea was first divided into three Kingdoms. It is said that the Goguryeo Kingdom (37 BCE-668 CE) was the first to enjoy beef bulgogi, and that the dish was created by accident when a soldier marinated his beef in soy sauce and garlic, then cooked it over an open fire. The dish quickly became a favorite of the royal family and was soon being enjoyed by people all over the kingdom.
As beef bulgogi spread throughout Korea, each region began to develop its own unique recipe. In the Joseon Dynasty (1392-1910), a new method of preparation was developed that involved slicing the beef very thinly so that it would cook quickly and evenly over the hot coals. This style of bulgogi became known as “jumulleok” and was particularly popular in the capital city
When making beef bulgogi, it is important to marinate the beef for at least an hour, but ideally longer if you have the time. This will ensure that the beef is flavorful and tender. Additionally, make sure to use high-quality ingredients like thinly-sliced ribeye steak, and a good marinade with flavors like garlic, sesame oil, soy sauce, and brown sugar. Once the beef is marinated, you can cook the bulgogi in a hot skillet over high heat until it is cooked through. Serve it with steamed rice and vegetables for a delicious and traditional Korean meal.
Jump to: Ingredient Breakdown Insights
|red pepper flake|
|flat iron steak|
|dark soy sauce|
|beef rib eye|
|sesame seed oil|
|hot bean paste|
|light brown sugar|