Bulgogi
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| Korean spelling | |
|---|---|
| Korean alphabet : | 불고기 |
| Revised Romanization : | Bulgogi |
| McCune-Reischauer : | Pulgogi |
Bulgogi (literally translated: "fire meat") is a meat dish in Korean cuisine . In Korea it is considered a holiday dish.
The name "Feuerfleisch" refers less to the heat of the dish than to the preparation over an open fire.
Preparation and ingredients
For bulgogi, beef crown meat is mostly used and marinated in a sweet marinade made from soy sauce , sugar, spring onions and spices. The meat is usually first cut into thin squares or strips directly at the table with scissors and then cooked on a grill at the table. The spicy variant with pork (Daeji Bulgogi) is also seasoned with gochujang (chili paste), garlic , ginger and sesame oil.
When the pieces of meat are grilled, they are placed on a lettuce leaf and, depending on personal preference, rolled into this lettuce leaf together with soy sauce (ganjang) , chilli paste (gochujang) , fresh coleslaw , kimchi , garlic or other ingredients, with your fingers as a complete bundle shoved in the mouth and eaten. Instead of normal lettuce leaves, sesame leaves are also popular . Bulgogi is also often eaten simply with rice .
A variant without a grill that is particularly popular in winter is the Bulgogi stew.
