Korean Food Guide
Bulgogi (불고기)
Thin-sliced beef marinated in sweet soy sauce — the gateway Korean dish for first-timers.
Marinated beef (main)KRW 15,000-25,000/personHeat: —
Bulgogi means 'fire meat.' Thin-sliced beef marinated in soy sauce, pear juice, garlic, sesame oil, and sugar for 4+ hours. Sweeter and milder than samgyeopsal — perfect introduction to Korean cuisine.
Ingredients
- • Beef sirloin (thin sliced)
- • Soy sauce
- • Korean pear
- • Garlic
- • Sesame oil
- • Sugar
- • Scallions
- • Onion
Origin
Goguryeo Kingdom (~37 BCE) — recipe called 'maekjeok.' Modern bulgogi standardized in the 1960s.
Best paired with
Rice, lettuce wraps, ssamjang. Or in stew form with broth.
Where to try Bulgogi
- 1.Saemaeul Sikdang (chain) — cheap and good
- 2.Han-mi-ri (Seoul) — quality bulgogi
- 3.Any restaurant with bulgogi sign
Tips
- •Best with rice and lettuce wraps — DIY ssam style.
- •Try bulgogi-jeongol (stew version) in winter.
- •Mushrooms and onions added to the pan = signature accompaniments.
Frequently asked
Is bulgogi spicy?
No — sweet and savory. Often called 'Korean BBQ for kids' for that reason.
Bulgogi vs galbi?
Bulgogi = thin-sliced sirloin, marinated. Galbi = short rib with bone.
Can vegetarians eat bulgogi?
Some places now serve mushroom bulgogi (beoseot bulgogi).