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Bulgogi
Korean name
Hangul	불고기
Revised Romanization	Bulgogi
McCune–Reischauer	Pulgogi

Bulgogi (Korean pronunciation: [pulɡoɡi]; Template:Lang-ko) is a Korean dish that usually consists of grilled marinated beef.

Etymology

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 braziers, unlike deep frying or boiling in water. The term is also applied to variations such a dak bulgogi (made with chicken) or dwaeji bulgogi (made with pork), depending on what kind of meat and corresponding seasoning are used.

History

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.

It is false that Bulkogi has to be extra-thin, wrinkly, with juice. Bulkogi traditionally had no juice especially when frying pan didn’t exist (the juice drips down instead of staying), it was made skewered, it was thicker. Such extra-thin wrinkly Bulkogi with juice is a type from modern household. The original version of Bulkogi is thicker, not wrinkly at all, without juice, made skewered (recorded as Kochi, skewered meat in Sanrimkyungje). Bulkogi is not supposed to be extremely thin (it is a little thick although thin) nor wrinkly. That is not how the original Bulkogi was. According to the record on Nobiani (another name for Bulkogi), the meat is cut 5mm height, 5cm width, 6cm length. This is far thicker than extremely thin wrinkly Bulkogi with juice that is often made in civilian household.

Even today, in restaurants, some regions, some households, Bulkogi is made without juice (using better quality meat that do not winkle, cutting thicker, not using frying pan prevents juice), not wrinkly (better quality meat cut thicker), thicker than extra-thin. Bulkogi can be any thin, not necessarily extremely thin. They are all called Bulkogi. Also, the original version is the thicker one (sliced thin but not extremely thin). Many Bulkogi is made without winkles. There are many styles of Bulkogi (like how Kwangyang Bulkogi make Bulkogi just thin enough like Kalbi but not that thin); they are all called Bulkogi. Among those many styles, that is the original style. Also, some Korean marinated meat dishes are not really called Bulkogi, but there are the different types of Bulkogi such as Yangnyumkalbi (marinated rib). This is usually always made thicker without varying in style in thickness, juice, wrinkle. So, there are different styles of Bulkogi (all called Bulkogi) & different types of Bulkogi. Also, the original Bulkogi style is Nobiani.

Korean marinated meat (Bulkogi) has been very popular in East Asia especially in Japan. Japan traditionally never had such meat dish. During the modern era, Japan copied Korean Bulkogi, and it has become the favorite (most popular) meat dish in Japan called Yakiniku. The cooking recipe, including the sauce & the marination, is from Korean Bulkogi. On top of it, Bulkogi means fire meat while Yakiniku also means fire meat. So, the names match, and the recipes match. On the other hand, Korean always has had this dish (historically recorded) while Japan never had such meat dish. Even in ancient China before China had developed cooking like today, Korean Maekjok (ancient Bulkogi) was very popular in China as much as Yehoi. Korean marinated meat has been popular & has been adopted in China & Japan.

Japanese is usually known more for Sushi & raw fish (although raw fish is not exclusively Japanese but has been eaten in Korea as well traditionally with such historical records), but Yakiniku is the most popular meat dish in Japan. Japan doesn’t talk openly about it and Korean Bulkogi is not that well known, but that is Korean origin. Japanese Yakiniku is Korean origin. There are many styles & types of Bulkogi. The original style is Nobiani made thicker (thin but not that thin), without juice, without wrinkle. Also, Bulkogi has many types like Yangnyumkalbi.

Although this fact is not well known, apparently, more than few people are aware of this. According to "Race, Ethnicity and Migration in Modern Japan" by Michael Weiner, "Yakiniku is a Japanese word simply meaning "cooked meat" and used to denote a grilled meat cuisine found in Korean restaurants in Japan. The mainland Korean equivalent is Bulugogi but the two cuisines are not entirely the same Yakuniku is a variant of cooked meat that has been modified by Zainichi Koreans to appeal to Japanese tastes." So, this fact is not that well known, but enough people knew of this fact how Japan's most popular meat dish is Korean origin.

Preparation and serving

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, pepper, and other ingredients such as scallions, ginger, onions or mushrooms, especially white button mushrooms or matsutake. Pureed pears and onions are often used as tenderizers. Sometimes, cellophane noodles are added to the dish, which varies by the region and specific recipe.

Bulgogi is traditionally grilled, but pan-cooking has become popular 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 together.

In popular culture

Bulgogi is served in barbecue restaurants in Korea, and there are bulgogi-flavoured fast-food hamburgers sold at many South 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.

The October 2011 issue of Jamie Magazine featured a stall selling bulgogi steak baguettes outside of Arsenal FC's Emirates Stadium. The same stall was featured in Nicholas Lander's food column in the Financial Times in October 2012.

See also

• Korean barbecue
• Kalbi
• Korean cuisine
• Korean royal court cuisine
• List of beef dishes
• Regional variations of barbecue
• Korean taco
• Bibimbab

References

1. Template:Ko icon Bulgogi at The National Institute of the Korean Language Dictionary
2. The origin of bulgogi, official site of the Ministry of Culture, Sports and Tourism, South Korea.
3. Template:Ko icon Bulgogi at Encyclopedia of Korean Culture
4. ^ Template:Ko icon Bulgogi at Doosan Encyclopedia
5. Template:Ko icon
6. Bulgogi, Korean Spirit and Culture Project
7. Template:Ko icon Bulgogi at Encyclopedia of Korean Culture
8. Template:Ko icon Bulgogi, Hanwoo Board
9. Template:Ko icon Bulgogi burger, Sports Seoul, 2009-06-21. Retrieved 2010-06-27.
10. Template:Ko icon Bulgogi burger, Asia Today, 2009-09-11. Retrieved 2010-06-27.
11. Template:Ko icon Upgrade burgers, Hankook Ilbo, 2010-06-17.Retrieved 2010-06-27.
12. Template:Ko icon Bulgogi Baguette recipe, Jamie magazine, 2010-10, Issue 23. Retrieved 2012-03-09.
13. Template:Ko icon Seoul food in London, Financial Times, 2012-10-05, Food & Drink. Retrieved 2015-03-30.

• "Bulgogi". The Korean Culture and Information Service (KOIS). Archived from the original on 2008-03-28. Retrieved 2008-05-18.
• "Bulgogi". Munhwa Journal. Retrieved 2008-05-18.

External links

• Popular Korean Food | Bulgogi | Grilled Marinated Beef | 불고기
• Template:Ko icon Bulgogi, Korean Cultural Center Los Angeles
• Traditional Bulgogi Recipe, Korean-Cooking.com
• Bulgogi Recipe using ingredients from a Western supermarket, Konglish Kitchen

• Korean cuisine
• Pork dishes
• Beef dishes
• Barbecue
• National dishes