Bulgogi
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| Type | Gui |
|---|---|
| Place of origin | Korea |
| Associated national cuisine | Korean cuisine |
| Main ingredients | Beef |
| 150 kcal (628 kJ) | |
| Similar dishes | Neobiani, galbi, yakiniku |
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| Korean name | |
| Hangul | 불고기 |
|---|---|
| Revised Romanization | bulgogi |
| McCune–Reischauer | pulgogi |
| IPA | [pul.ɡo.ɡi] |
Bulgogi (/bʊlˈɡoʊɡiː/; from Korean 불고기, literally "fire meat") is a gui (Korean-style grilled or roasted dish) made of thin, marinated slices of beef or pork, grilled on a barbecue or on a stove-top griddle. It is also often stir-fried in a pan in home cooking. Sirloin, rib eye or briskets are frequently used cuts of beef for the dish. It is a beloved dish in both South and North Korea, being one of the national dishes of North Korea. Bulgogi is ubiquitous in South Korea, from fancy restaurants to pan-ready kits at local supermarkets. In North Korea, it is an extravagant dish well liked by the elites.
The word Bulgogi literally means fire meat in Korean, and is derived from the Pyong'an dialect. It refers to marinated meat (generally beef if used without a qualifier) cooked using traditional grilling techniques such as gridirons or perforated dome griddles that sit on tabletop braziers, unlike deep frying or boiling in water. The term is also applied to variations such as dak bulgogi (made with chicken) or dwaeji bulgogi (made with pork), depending on what kind of meat and corresponding seasoning are used.
Bulgogi is believed to have originated from Goguryeo, when it was originally called maekjeok (맥적), with the beef being grilled on a skewer. It was called neobiani (너비아니), meaning "thinly spread" meat, in the Joseon Dynasty and was traditionally prepared especially for the wealthy and the nobility.
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