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History of Bulgogi

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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 believed to have originated during the Goguryeo era (37 BC–668 AD) when it was originally called maekjeok (맥적), with the beef being grilled on a skewer. It was called neobiani (너비아니), meaning “thinly spread” meat,[1] in the Joseon Dynasty and was traditionally prepared especially for the wealthy and the nobility class.

Bulgogi is a traditional Korean barbecued beef dish. The word Bulgogi literally means “fire-meat” which refers to the technique of cooking the meat over an open flame. The meat is thinly sliced and has a smoky sweet flavor. It can be stir fried, stuffed in dumplings, lettuce wraps or made into kebabs.

This dish is believed to have been created during the Goguryeo Era, when it was grilled on a skewer and originally called, Mayekjeok. Bulgogi is pretty simple to make, and the total preparation and cooking time is about 50 minutes. All you need is a pound of the sliced beef and marinade. Once the meat is thoroughly marinated, all you have to do is grill, stir-fry or broil until well done.

Bulgogi is usually eaten with a leafy vegetable or rice. It can be served as a side dish or eaten alone. There are some variations of this dish as either chicken or pork can be used in the place of beef. Sometimes it is prepared with scallions, soy sauce or shitake mushrooms. Preparation techniques vary by region.Bulgogi is made from thin slices of sirloin or other prime cuts of beef. Before cooking the meat is marinated to enhance its flavour and tenderness, with a mixture of soy sauce, sugar, sesame oil, garlic and other ingredients such as scallions, or mushrooms, especially white button mushrooms or shiitake. Sometimes, cellophane noodles are added to the dish, which varies by region and specific recipe.

Bulgogi is traditionally grilled, but pan-cooking is common as well. Whole cloves of garlic, sliced onions, and chopped green peppers are often grilled or fried with the meat. This dish is sometimes served with a side of lettuce or other leafy vegetable, which is used to wrap a slice of cooked meat, often along with a dab of ssamjang, or other side dishes, and then eaten as a whole.

Bulgogi is served in barbecue restaurants in South Korea and there are bulgogi flavoured fast-food hamburgers sold at many Korean fast-food restaurants. The hamburger patty is marinated in bulgogi sauce and served with lettuce, tomato, onion, and sometimes cheese. It is similar to a teriyaki burger in flavour. Bulgogi can also be found in most Asian or Korean grocery stores already marinated and pre-sliced.



Editor : monikazhoon

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