Bulgogi

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Bulgogi ( buul-GOH-ghee; from Korean bul-gogi [pul.?o.?i]), literally "fire meat", is a gui (Korean-style grilled or roasted dish) made of thin, marinated slices of beef or pork grilled on a barbecue or on a stove-top griddle. It is also often stir-fried in a pan in home cooking. Sirloin, rib eye or brisket are frequently used cuts of beef for the dish. The dish originated from the north area of the Korean Peninsula and is very popular in South Korea. In fact, bulgogi is widespread in South Korea, such as at fancy restaurants and at local supermarkets selling pan-ready kits.

Video Bulgogi

Etymology

Bulgogi came from the Korean word bul-gogi (???), consisting of bul ("fire") and gogi ("meat"). The compound word is derived from the Pyongan dialect, as the dish itself is a delicacy of Pyongan Province (currently in North Korea). After the liberation of the Korean Peninsula from Japanese forced occupation in 1945, the dish became popular in Seoul and other parts of South Korea, by refugees from Pyongan. It was then listed in the 1947 edition of the Dictionary of the Korean Language, as meat grilled directly over a charcoal fire.

In the Standard Korean Language Dictionary published by the National Institute of Korean Language, the word is listed as meat such as beef that is thinly sliced, marinated, and grilled over the fire. The word is also included in English-language dictionaries such as Merriam-Webster Dictionary and Oxford Dictionary of English. Merriam-Webster dated the word's appearance in the American English lexicon at 1961.

Maps Bulgogi

History

Bulgogi is believed to have originated during the Goguryeo era (37 BCE - 668 CE), when it was originally called maekjeok (??), with the beef being grilled on a skewer. It was called neobiani (????), meaning "thinly spread" meat, during the Joseon Dynasty and was traditionally prepared especially for the wealthy and the nobility.

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Preparation and serving

Bulgogi is made from thin slices of sirloin or other prime cuts of beef. Before cooking, the meat is marinated to enhance its flavour and tenderness with a mixture of soy sauce, sugar, sesame oil, garlic, ground black pepper, and other ingredients such as scallions, ginger, onions or mushrooms, especially white button mushrooms or matsutake. Pureed pears and onions are often used as tenderizers. Sometimes, cellophane noodles are added to the dish, which varies by the region and specific recipe.

Bulgogi is traditionally grilled, but pan-cooking has become popular 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 together.

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In popular culture

Bulgogi is served in barbecue restaurants in Korea, and there are bulgogi-flavoured fast-food hamburgers sold at many South Korean fast-food restaurants. The hamburger patty is marinated in bulgogi sauce and served with lettuce, tomato, onion, and sometimes cheese.

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See also

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References

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External links

• "Bulgogi - Korean food storytelling". Korean Food Foundation. 
• "Bulgogi - recipe". Chos?n ryori. Korean Association of Cooks. 
• "BEEF-ore You Eat: A Guide To Korean Beef". Korea.net. Korean Culture and Information Service. 

Source of article : Wikipedia