Bulgogi (Korean Grilled Marinated Beef)
Part of the Icheon Rice Meal.
Bulgogi (along with Kimchi) is synonymous with Korea cuisine globally.
Extracted from Wikipedia: Bulgogi is made from thin slices of beef (usually a little fatty), marinated with a mixture of soy sauce, sugar, sesame oil, garlic, pepper and other ingredients such as scallions, ginger, onions or mushrooms, especially white button mushrooms or Matsutake.
Bulgogi is traditionally grilled, but pan-cooking has become popular as well. Whole cloves of garlic, sliced onions and chopped chives are often grilled or fried with the meat.
The dish is always brownish sweet (sometimes, a tad cloying) and savoury-alliaceous, and almost always beefy-meaty with a marrowy-tallowy finish. It's sweetness actually endears it to most Southeast Asian countries, which too, favours sweetness in their cuisines. Bulgogi thus quickly becomes popular throughout Southeast Asia.
In my favourite Korean restaurant back home in Singapore, Bulgogi is served with a side of lettuce or other leafy vegetable, which is used to wrap a slice of the cooked meat, often along with a dab of Ssamjang, or other side dishes, and then eaten together.
Bulgogi (Korean Grilled Marinated Beef)
Part of the Icheon Rice Meal.
Bulgogi (along with Kimchi) is synonymous with Korea cuisine globally.
Extracted from Wikipedia: Bulgogi is made from thin slices of beef (usually a little fatty), marinated with a mixture of soy sauce, sugar, sesame oil, garlic, pepper and other ingredients such as scallions, ginger, onions or mushrooms, especially white button mushrooms or Matsutake.
Bulgogi is traditionally grilled, but pan-cooking has become popular as well. Whole cloves of garlic, sliced onions and chopped chives are often grilled or fried with the meat.
The dish is always brownish sweet (sometimes, a tad cloying) and savoury-alliaceous, and almost always beefy-meaty with a marrowy-tallowy finish. It's sweetness actually endears it to most Southeast Asian countries, which too, favours sweetness in their cuisines. Bulgogi thus quickly becomes popular throughout Southeast Asia.
In my favourite Korean restaurant back home in Singapore, Bulgogi is served with a side of lettuce or other leafy vegetable, which is used to wrap a slice of the cooked meat, often along with a dab of Ssamjang, or other side dishes, and then eaten together.