Kyung and Youngok also made Bulgogi for our Korean feast. The Bulgogi was fabulous during our feast, but I have to admit that I had leftover Bulgogi for lunch today...and it was still fabulous. The sauce has a slightly sweet taste to balance the savory taste of the meat.
The meat for Bulgogi is thinly sliced then soaked in a marinade for at least a few hours. Our Bulgogi sauce had pureed pear in it which added to the sweetness. As you can see there are carrots, onions, and mushrooms in the Bulgogi and sesame seeds on top.
Here you can see Young-ok on the left, Kyung in the middle, and my mother on the right. We are getting ready to enjoy the Bulgogi!
Bulgogi, 불고기, literally means fire meat. It is made from thin slices of sirloin or other prime cuts of meat. Often it is cooked over an open fire on a grill, however it is also commonly cooked in pans over a burner.
According to Wikipedia, Bulgogi is thought to have originated during the Goguryeo era which lasted from 37 BC to 668 AD. It was originally called maekjeok and the beef was cooked over the fire on a skewer.
During the Joseon Dynasty, it was called neobiani which means thinly spread. I wonder if that is because it is sliced so thinly. At this time it was often prepared for the king.
There are many websites that describe the recipe for Bulgogi. I like the maangchi website which includes reviews of Asian markets, a blog, and many recipes.
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