Bulgogi
From Wikipedia, the free encyclopedia
| Bulgogi | |
|---|---|
 |
|
| Korean name | |
| Hangul: |
불고기
|
| Revised Romanization: | Bulgogi |
| McCune-Reischauer: | Pulgogi |
Bulgogi is one of Korea's most popular beef dishes. It is made from thinly sliced sirloin or other prime cut of beef. The meat is marinated with a mixture of soy sauce, pear purée, sesame oil, black pepper, garlic, onions, wine and sugar. It is marinated for two to four hours to enhance the flavor and its tenderization.
Bulgogi is traditionally grilled, but broiling or pan-cooking is common as well. Whole cloves of garlic, sliced onions, and chopped green peppers are often grilled or cooked at the same time. It is often served to non-Koreans as a first taste of Korean cuisine.
This dish is usually served with a side of lettuce or other leafy vegetable, which is used to wrap a slice of cooked meat, often along with a dab of ssamjang, kimchi, or other side dishes, and then eaten as a whole.
Bulgogi literally means "fire meat" in Korean. The term is also applied to variations such as dak bulgogi (chicken dish) or dweji bulgogi (pork dish), although the seasonings are different.
[edit] See also
- Korean cuisine
- Regional variations of barbecue
- List of Korea-related topics
- Yakiniku - similar dish created by Korean migrants in Japan
[edit] External links
 |
This Korea-related article is a stub. You can help Wikipedia by expanding it. |
 |
This meat-related article is a stub. You can help Wikipedia by expanding it. |
