Favorite Dish/Food

August 25, 2011 6:43 PM ♥


Korean Traditional Dish 'Bulgogi'
Bulgogi is a Korean dish that usually consists of marinated barbecued beef, although chicken or pork may also be used.

Bulgogi literally means Fire Meat in Korean, which refers to the cooking technique over an open flame rather than the dish's spiciness. The term is also applied to variations such as dak bulgogi (made with chicken) or dwaeji bulgogi (made with pork), although the seasonings are different.

HISTORY
Bulgogi is believed to have originated during the Goguryeo Era when it was originally called maekjeok with the beef grilled on a skewer. It was called Neobiani meaning 'thinly pread' meat, in the Joseon Dynasty and was traditionally prepared especially for the wealthy and the nobility class.

PREPARATION & SERVING
Bulgogi is made from thin slices of sirlion or other prime cuts of beef. Before cooking, the meat is marinated to enhance it's flavour and tenderness with a mixture of soy sauce, sugar, sesame oil, garlic, pepper and other ingredients such as scallions, onions or mushrooms, especially white button mushrooms or shiitake. Sometimes, cellophane noodles are added to the fish, which varies by region and specific recipe.

Bulgogi is  traditionally grilled, but pan cooking is common as well. Whole cloves of garlic, sliced onions and chopped green peppers are often grilled or fried with the meat. This dish is sometimes 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, or other side dishes, and then eaten as a whole.

BULGOGI INGREDIENTS
Ingredients & Procedures to cook Bulgogi 

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