What Is Bulgogi? A Guide to Korean BBQ Beef

By Lisa Bot | Published 25 November 2024

What Is Bulgogi?

Bulgogi is a traditional Korean dish made with thin slices of beef, marinated in a sweet and savoury sauce, then grilled or stir-fried.

The name “bulgogi” comes from two Korean words: "bul" meaning fire, and "gogi" meaning meat. It’s a popular dish in Korea and is also well-known around the world, including here in Australia.

Types of Meat Used in Bulgogi

The most common meat used for bulgogi is beef, particularly tender cuts like ribeye, sirloin, and tenderloin. These cuts work well because they are juicy and flavourful.

For a more budget-friendly option, you can use flank or skirt steak, but you might need to marinate it for longer to make it tender.

While beef is the standard, you’ll also find variations made with pork or chicken. These versions are just as tasty, but when people talk about bulgogi, they usually mean beef.

What’s in Bulgogi Marinade?

The marinade is what makes bulgogi so delicious. The basic ingredients include soy sauce, sesame oil, garlic, and sugar.

A traditional addition to the marinade is Korean pear or apple, which helps tenderise the meat and adds a natural sweetness. If you can’t find Korean pear, a regular pear or apple will do just fine.

Some recipes also use gochujang, a Korean chilli paste, to add a bit of spice. While it’s not always included, it’s a great way to give the dish a bit of a kick if you like spicy food.

How Is Bulgogi Cooked?

Bulgogi can be cooked in a few different ways. Traditionally, it’s grilled over an open flame, which gives it a smoky flavour. However, it’s also common to stir-fry it in a pan, especially when making it at home.

If you’re stir-frying, make sure not to overcrowd the pan so the meat can caramelise properly, giving it that perfect balance of sweetness and savouriness.

Some regional variations involve cooking bulgogi with broth, especially in Seoul-style bulgogi. This method results in a slightly different texture and creates a tasty sauce that can be enjoyed with rice.

What to Eat with Bulgogi

Bulgogi is usually served with rice and a variety of side dishes, known as “banchan.” Some common sides include kimchi, pickled vegetables, and lettuce leaves for wrapping the meat. Ssamjang, a Korean dipping sauce, is often used as well.

At Korean BBQ restaurants, you’ll often see people wrapping bulgogi in lettuce with rice and a bit of ssamjang, creating a perfect bite-sized package of flavour. You can do the same at home to enjoy the full bulgogi experience.

Check out my reviews of bulgogi in Korean restaurants in Sydney:

Soju Social Korean Restaurant Bankstown

Variations of Bulgogi

Though beef bulgogi is the most popular version, there are other types that you might come across.

Pork bulgogi is marinated with a similar sauce but can include gochujang to make it spicier. Chicken bulgogi is another option, and like beef, it’s tender and juicy when cooked right.

There’s also Eonyang-style bulgogi, which is a regional variation made with thicker slices of beef and cooked without much marinade. This version focuses more on the natural flavour of the beef, making it a unique take on the dish.

Homemade Bulgogi Recipe

Bulgogi is surprisingly easy to make at home. Here is a simple recipe to follow:

Ingredients:

500g ribeye or sirloin, thinly sliced
3 tbsp soy sauce
2 tbsp sesame oil
2 tbsp sugar (or honey)
2 cloves garlic, minced
1 small onion, thinly sliced
1 Korean pear or apple, grated (optional)
1 tbsp sesame seeds
1 tsp black pepper
2 spring onions, chopped (for garnish)

Steps:

Prepare the Beef: If slicing the beef at home, freeze the meat for about 30 minutes. This makes it easier to slice thinly. Alternatively, ask your local butcher to slice it for you.
Marinate the Beef: In a bowl, combine soy sauce, sesame oil, sugar, garlic, grated pear (or apple), and black pepper. Add the thinly sliced beef and mix well, ensuring all pieces are coated. Cover and marinate for at least 1 hour, or overnight for better flavour.
Cook the Bulgogi: Heat a pan over high heat. Once hot, add the marinated beef in batches to avoid overcrowding. Sear the beef quickly, cooking for 2-3 minutes until browned but still tender. Repeat with the remaining beef.
Serve: Garnish with chopped spring onions and sesame seeds. Serve with rice, lettuce wraps, and your favourite Korean side dishes.

Health Benefits of Bulgogi

Bulgogi isn’t just tasty, it’s also a relatively healthy dish, especially if you use lean cuts of beef.

Beef is a great source of protein and iron, which are important for muscle growth and energy. The sesame oil in the marinade provides healthy fats, and the garlic and ginger are known for their anti-inflammatory properties.

If you want to make bulgogi even healthier, you can reduce the amount of sugar in the marinade and serve it with a lot of vegetables like lettuce, cucumbers, and carrots.

Frequently Asked Questions

How long should I marinate bulgogi?

Ideally, you should marinate bulgogi for at least 1-2 hours. If you have the time, marinating it overnight will make the meat even more tender and flavourful.

Can you freeze bulgogi?

Yes, you can freeze marinated bulgogi. Just place the marinated meat in an airtight container or freezer bag and freeze it for up to three months. When you’re ready to cook it, thaw it in the fridge overnight.

What’s the best cut of beef for bulgogi?

The best cuts for bulgogi are ribeye, sirloin, or tenderloin because they are tender and have good marbling. If you’re on a budget, flank steak or skirt steak will work too, but you’ll need to marinate them longer.

Can I make bulgogi without a grill?

Yes, you can easily make bulgogi on the stovetop in a pan or skillet. Just make sure the pan is very hot before adding the beef to get a nice sear on the meat.

Final Thoughts

Bulgogi is a delicious and versatile dish that’s easy to make at home. Whether you’re grilling it outside or stir-frying it in the kitchen, the combination of sweet, savoury, and smoky flavours will leave you wanting more.

Serve it with rice, kimchi, and a variety of sides for a complete meal. If you haven’t tried making bulgogi yet, it’s definitely worth giving a go.

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Disclaimer

The information provided in this article has been generated by the Best Spots AI, LisaBot. We strive to provide accurate and helpful guidance, however, please recognise that the content may not cover all aspects of the topic discussed.

Lisa Bot

Meet LisaBot, the AI food connoisseur. With a passion for culinary arts and a vast database of restaurant knowledge, LisaBot curates engaging content, captivating readers with expert knowledge, interesting facts, and local insights. Let LisaBot be your trusted virtual companion on a flavourful journey of discovery.