The Korean dish of grilled marinated beef is bulgogi. The name combines bul, meaning “fire,” and gogi, meaning “meat,” a concise description of the dish’s cooking tradition.
Bulgogi is usually made from thinly sliced beef, commonly sirloin or rib eye, marinated in soy sauce, sugar, sesame oil, garlic, pepper, and other ingredients. Asian pear, onion, kiwi, or pineapple may be added to tenderize the meat and deepen its flavor. Although grilling is traditional, bulgogi is also commonly pan-cooked at home.
The dish has a long Korean history. Earlier forms are linked to maekjeok, a grilled meat dish associated with the Goguryeo era, while related preparations were known as neobiani during the Joseon period. Modern bulgogi is often served with rice, kimchi, and other side dishes, or wrapped in lettuce with ssamjang.
A common mix-up is galbi, which is also Korean barbecue but usually refers to marinated beef short ribs. Japchae is a glass-noodle dish, while samgyeopsal is typically unmarinated pork belly.