Which Korean grilled beef dish is marinated in soy sauce, sesame oil, and garlic? Bulgogi is the answer.
The name bulgogi literally means “fire meat,” referring to meat cooked over fire. It is usually made with very thin slices of beef, often sirloin or ribeye, marinated in soy sauce, sesame oil, garlic, sugar, and black pepper. Scallions, onions, ginger, mushrooms, and grated Asian pear may also be added; the pear and onion can help tenderize the meat while contributing sweetness.
Bulgogi has roots in older Korean grilled-meat traditions, including maekjeok, a meat dish associated with Goguryeo. Modern bulgogi is commonly cooked on a grill, in a pan, or on a tabletop domed grill that lets juices collect around the meat. It is often served with rice, lettuce wraps, kimchi, and ssamjang.
A common mix-up is galbi, which generally refers to marinated grilled beef short ribs rather than the thin-sliced beef associated with bulgogi. Dak-galbi is a spicy chicken dish, while samgyeopsal is usually grilled pork belly and is not defined by a soy-based marinade.