Bulgogi – Korea’s Sweet-Savory Grilled Beef

Bulgogi traces its roots back nearly 2,000 years to the Goguryeo Dynasty, where it was known as “maekjeok” (skewered beef grilled over fire). Over time, the dish evolved through the Joseon Dynasty into marinated, pan-grilled beef enjoyed by the upper class.

Its modern version became popular in the 20th century when grilling technology became more accessible. Today, Bulgogi is not only a staple of Korean households but also a global symbol of Korean barbecue.

• Beef – Ribeye, sirloin, or brisket, thinly sliced for tenderness.

• Marinade – Soy sauce, sugar, sesame oil, garlic, and grated Asian pear (which tenderizes the meat).

• Vegetables – Often onions, scallions, carrots, and mushrooms.

• Sesame seeds – Sprinkled on top for nuttiness.

Some modern variations use pork or chicken, but beef remains the most iconic.

Bulgogi is juicy, tender, and bursting with umami. The sweetness of pear and sugar balances the saltiness of soy sauce, while sesame oil adds depth. When grilled over charcoal, Bulgogi acquires a smoky aroma that enhances its appeal.

Eating Bulgogi is also interactive—it is often wrapped in lettuce leaves with rice, kimchi, and ssamjang (spicy paste). This hands-on approach makes it both fun and communal.

• Slice beef thinly.

• Prepare marinade with soy sauce, sugar, garlic, ginger, sesame oil, and pear.

• Marinate beef for at least 2–4 hours.

• Grill or stir-fry quickly over high heat until caramelized.

• Serve with rice, lettuce wraps, and side dishes.