The Korean dish of thinly sliced marinated beef that is grilled or stir-fried is bulgogi.
Bulgogi is usually made with tender beef such as sirloin or rib eye. The meat is sliced thinly and marinated in soy sauce, sugar, sesame oil, garlic, pepper, and scallions; pear, onion, kiwi, or pineapple may also be used to add sweetness or help tenderize it.
The name combines bul, meaning “fire,” and gogi, meaning “meat.” Its culinary history reaches back to older Korean grilled-meat traditions. Earlier forms included maekjeok and neobiani, while modern bulgogi developed into a widely available restaurant and home-cooked dish.
Although its name suggests grilling, bulgogi is also commonly cooked in a pan, especially at home. It is often served with rice, kimchi, and lettuce leaves for wrapping the meat with ssamjang. Galbi is a neighboring Korean barbecue dish made from marinated ribs, while samgyeopsal is typically unmarinated pork belly, so neither is the canonical answer here. Pork and chicken versions exist, but beef bulgogi is the standard reference.