Bulgogi
불고기
A representative Korean meat (BBQ) dish made by marinating thinly sliced beef in a sweet and savory sauce mixed with soy sauce, sugar, pear juice, garlic, etc., and then stir-frying it quickly on a grill or pan.
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Flavor
It features the signature sweet and salty (Savory & Sweet) balance of Korean-style soy sauce, with the subtle aroma of garlic and the nuttiness of sesame oil blending smoothly with the thin, tender meat juices.
Cooking Tips
Adding pear juice or ground meat-tenderizing ingredients to the marinade breaks down the protein, making the meat so tender it melts in your mouth.
Substitutes
Instead of beef, you can use thinly sliced Pork shoulder or Chicken. For a vegetarian version, King Oyster mushrooms or Beech mushrooms can be shredded and marinated for excellent texture.
Brands
CJ Beksul or Chung Jung One Bulgogi marinade sauce (these are the most famous standalone sauces for marinating meat).
Where to buy
Asian market sauce aisles and meat sections (sold as Shabu-shabu cuts or thinly sliced Rib-eye).
Storage
Marinating it in the refrigerator for 2-3 days allows the flavors to deepen. For longer storage, portion out the marinated meat and freeze (up to 2 months), then thaw before cooking.
Related
Bulgogi Dupbap, Bulgogi Jeongol (Bulgogi hot pot), and Ttukbaegi Bulgogi (Bulgogi in an earthenware pot).
FAQ
Q. How do I cook it so the meat doesn't get too tough?
A. Because Bulgogi uses very thin meat, cooking it slowly on low heat causes it to lose moisture and become dry. Heat the oiled pan until very hot, then stir-fry quickly over high heat to keep it moist.