Food carries a historical narrative. Bulgogi, a quintessential Korean dish consisting of thinly sliced beef marinated in ganjang, is no exception. Despite regional differences in preparation―whether fully grilled or gently simmered―they all share the commonality of utilizing beef and a ganjang -based seasoning.

However, bulgogi was originally a compound word of bul (fire) and gogi (meat), referring to any type of meat cooked over fire―regardless of whether it was chicken or pork. It wasn¡¯t until approximately the 1960s that the term bulgogi began to specifically denote thinly sliced meat marinated in ganjang and grilled, as it is recognized today.

How did the seasoning―the essence of bulgogi―evolve into its present form? During the Joseon Dynasty, cattle served primarily as working animals, yielding tough, gamy meat as they weren¡¯t raised for consumption. To mask this, people marinated the meat in ganjang , garlic, sesame oil and other ingredients before consumption. The modern bulgogi seasoning, emerging in the late 19th century amid a period of active assimilation of foreign influences, saw the addition of sugar to the traditional ganjang marinade, as it became more readily imported.

Let¡¯s also explore why the meat in bulgogi became thinly sliced―beef was initially an inaccessible ingredient for the common populace, but with the advent of industrialization in the 1960s, there was a sharp increase in demand for beef-based dishes like bulgogi. However, the availability of tender cuts was limited. Faced with the challenge of acquiring cuts like sirloin or tenderloin, common people opted for cuts like brisket, traditionally not used for grilling, which were then thinly sliced to ensure tenderness. This led to the emergence of the concept of ¡°meat for bulgogi¡± in Korea.

Bulgogi―stemming from such origins―has been relished across the nation in various forms. For instance, in Eonyang-eup, Ulsan, premium beef is marinated and then fully grilled until no remaining moisture, creating a slightly clustered appearance. Conversely, in Gwangyang, Jeollanam-do Province, thinly sliced beef is marinated prior to grilling, yielding thicker meat pieces, each separated from the others. In Seoul, bulgogi is prepared in a shallow pot with a raised center―known as jeongol (Korean hot pot)―where the meat is placed. As juices accumulate around the pot¡¯s edge, broth, glass noodles and an assortment of vegetables are added, offering a delightful culinary experience.

In its diverse cooking methods, bulgogi presents the joy of selecting and savoring it in one¡¯s preferred style. Its unique sweet flavor not only appeals to people of all ages and genders but also serves as an excellent introduction to Korean cuisine for those unacquainted with it. Furthermore, as it doesn¡¯t rely on particularly overpowering ingredients, bulgogi complements a variety of staple foods such as rice, pasta and bread. In Korea, bulgogi has already been incorporated into a plethora of dishes―including burgers, pizzas, sandwiches, fried rice and burritos―demonstrating its versatility and adaptability in culinary innovation.

Never experienced Korean cuisine? Or perhaps interested but unsure where to start? If so, you will have to give bulgogi a try. When purchasing meat for bulgogi at your local grocery store, you can pick up cuts such as ribeye, chuck, brisket, or top round, and ensure to ask the butcher to slice it as thin as possible. Alternatively, you can opt for beef labeled specifically for carpaccio. In the absence of traditional condiments like ganjang or sesame oil, readily available bulgogi sauce can serve as a suitable alternative. If the above options seem time-consuming, consider the convenience of frozen bulgogi, offering flexibility in ingredient selection. A meal enriched with the sweet and tender flavors of bulgogi is guaranteed to make your day.