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 Home >> Korean Cuisine >> Bulgogi (Roast Beef)
Bulgogi, the most renowned taste of Korea

Bulgogi means meat cooked by fire, and like Kimchi, Bulgogi has a long history and represents as a popular Korean dish to the world.
The meat for Bulgogi is carefully selected such that it contains the least fat possible, and they are cooked with fresh charcoal. This implies that Korean ancestors were wise enough to distinguish different parts of meats and consume accordingly.

As a culture anthropologist Margaret Mead has mentioned, only Koreans and Bodi tribes in Eastern Africa have such a sophisticated sense of taste. The reason for this highly selected sense of taste is due to their beliefs that no parts of meat should be wasted after cow was sacrificed in a ceremony.

Korean people have had Bulgogi for thousands of years, and such sophisticated cooking styles make Bulgogi a well known Korean dish world-wide.
Bulgogi is best cooked with charcoal because charcoal keeps its temperature stable and its heat can penetrate the deep inside of the meat to preserve the warmth longer. Also, it is important to massage the meat with the edge of knife, such that the meat becomes soft and sauce can easily enter into the layers of meat.

Beef meat itself is, in fact, very tough; therefore, pears and Chinese radishes are often added to the sauce as their enzymes can break proteins and fats. Hence, the meat becomes softer. Then, the meat is further mixed with soy sauce, sugar, sesame oil, salt, garlic, and other ingredients. Finally, the meat is cooked with fire and you can now enjoy Bulgogi. Besides using just charcoal to cook, other means of fire, such as a regular gas burner have become popular because that way, you can make a soup from the meat while you eat Bulgogi. This is called, "Ttuck-bae-gi Bulgogi"
01-01-1970
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