Bulgogi, directly translating to "fire meat" in Korean, is a popular Korean dish consisting of thin slices of beef, usually ribeye, marinated in a flavorful sweet and savory mixture, then pan-fried to perfection.
Bulgogi over rice
Bulgogi's origins can be traced back to the Goguryeo era (37 B.C. to 668 A.D.), when meats were scored, marinated and grilled. Called 'Neobiani', it was considered a delicacy reserved for the noble class and special occasions. Over the centuries, Bulgogi has evolved to utilize thinly sliced meat instead of scored meat.
'Neobiani' - scored, marinated and grilled meat.
Good Bulgogi starts with the highest quality beef ribeye, frozen slightly to enable the thinnest cuts. Once the beef is thinly sliced, excess blood is patted dry and each slice is basted in Bulgogi marinade consisting of soy sauce, pear juice, garlic, ginger, and sugar.
The use of pear not only adds sweetness but its enzymes also help tenderize the meat. Bulgogi can be cooked in a pan, on a grill, or even broiled in the oven.
Pairings & Suggestions
Bulgogi is often cooked with vegetables to create a more nutritious and balanced dish. The most common vegetables cooked with Bulgogi are sliced onions, chopped green onions, and sliced cabbage. Julienned carrots and sliced peppers can also be added for color.
Bulgogi being cooked on a grill
Bulgogi is typically served with steamed rice and an assortment of side dishes like kimchi, pickled radishes, and various salads. For a wrap-style experience, Bulgogi can be enjoyed with lettuce, adding a refreshing crunch to every bite.
Bulgogi is enjoyed in various forms as it is such a versatile dish. Here are some of the more popular variations:
Bulgogi Jungol (Stew) with vegetables and mushrooms
Bulgogi with Vermicelli (Japchae)
How is KMeatbox's Bulgogi Different?
We begin with USDA-graded Angus beef from animals born, raised, and harvested in the U.S. under organic and humane conditions, free from added hormones and antibiotics. Our partner supplier expertly slices the well-marbleized rib-eye, which is then marinated using our signature Bulgogi recipe for 12 hours. The meat is then portioned into convenient packs and promptly frozen.