Bulgogi
The prime cut of beef is marinated in a unique hoisin and soy sauce blend, enhancing the tenderness of the meat and infusing it with stunningly complex flavours. The thinly-sliced meat is usually cooked over a hot griddle or BBQ, creating a smoky aroma that tantalises the nostrils as it wafts through the air.
This succulent, umami-rich delicacy is often served with sides of steamed white rice and crisp, golden kimchi. Or why not get creative and use it to make a Bulgogi burger or wrap?
Whether you’re looking for an authentic taste of Korean culture or just after a scrumptious feast for your family, Bulgogi is sure to hit the spot. Boasting a medley of exquisite tastes and textures, it is sure to sate even the most insatiable appetite. So why not give Bulgogi a try and indulge your senses this evening?
Bulgogi recipes
Amazing Bulgogi recipes sourced from the web.
The origin of Bulgogi
Ah, Bulgogi. One of the most beloved dishes from the ancient Far East, combining flavors of sweet and savory in a truly synergistic balance. But where did this star of oriental cuisine come from?
It is impossible to know for certain, but there are several theories that paint a fascinating picture of its origin. Some scholars believe it was invented during the Goguryeo era (37 BCE-668 CE) by the nomadic peoples of the Korean Peninsula. According to this theory, the nomads would marinate beef slices in garlic, ginger, green onions and other spices before they grilled it over a fire. This would have provided a quick, nutritious and flavorful meal on their journeys.
Other historians suggest that Bulgogi originated in the Joseon Dynasty (1392-1910) as a way to prepare so-called "luxury foods," such as thinly sliced, marinated beef. This theory is backed up by ancient writings, which describe how royal chefs would prepare bulgogi for special occasions. In addition, Joseon paintings often depict people grilling bulgogi over an open flame. So, even in the 15th century, Bulgogi was already quite popular!
So, who can say for certain where this delicious dish came from? Whether it was passed down from nomadic ancestors, or developed by royal chefs, one thing is for certain: Bulgogi has stood the test of time to become one of the most iconic dishes in Korean cuisine.
Types of Bulgogi
Ah Bulgogi, the vibrant, spicy Korean dish that has taken the world by storm. Often referred to as "Korean BBQ", this tantalizing delicacy has become a staple in restaurants and homes all over the globe. But did you know that there are actually a few different types of Bulgogi? Each unique iteration offers up its own unique flavor and texture profiles to ensure that no two bites are ever the same. Let's take a closer look at the various styles of Bulgogi.
The most popular type of Bulgogi is “Samgyeopsal”. This variation is made with thick slices of pork belly, which are then marinated in a rich blend of soy sauce, garlic, sugar, and sesame oil. The end result is a savory and incredibly succulent dish that absolutely melts in your mouth. If you’re looking for something a bit more special, try the “Nakji Bokkeum” version. It features pieces of chewy octopus stir-fried in a sweet and spicy gochujang-based sauce.
Perhaps the greatest surprise among Bulgogi varieties is the “Dwaeji Galbi”. This option utilizes lean pork ribs, slow-cooked until the meat is incredibly tender and the natural sweetness of the pork shines through. It is best enjoyed with a hint of saltiness, so be sure to sprinkle on a bit of sea salt before indulging in this wonderful recipe. And don’t forget the “Deunggal Bi”, a Bulgogi version made with beef. Typically, skirt steak or short ribs are used, marinated in the signature soy, garlic, and sesame oil mixture.
No matter which type of Bulgogi you prefer, you’re sure to love this delectable delicacy. Each variation offers its own unique flavor combination, making it easy to find one that fits your taste buds. So why not give every one of these Bulgogi varieties a try and see which one reigns supreme in your eyes? You won’t be disappointed.