Bulgogi (Korean: 불 fire, and 고기 meat) is processed Korean meat. Meats used include sirloin meat or beef portions of choice.
Spice bulgogi is a mixture of soy sauce and sugar plus other herbs depending on recipes and regions in Korea. Before being eaten, lettuce leaves are used to wrap bulgogi with kimchi, garlic, or other seasonings.
In Japan, similar foods are called Yakiniku. Compared to Yakiniku, the meat seasoning for bulgogi is made sweeter. The water on the spices is large enough so that the meat is not baked on an iron plate (teppan), but rather on a flat pan.
- 2 lb boneless meat from beef
– short ribs; more or less,
– sliced thin
- 1 c soy sauce
- 1/2 c sugar
- 1 tb sesame oil
- 1 1/2 ts black pepper
- 1 1/2 ts monosodium glutamate
- 3 Cloves garlic; chopped fine
- 1 md white onion; chopped
Mix all of the ingredients but the meat in a wok (no additional oil is needed); stir and heat, then add the meat and cook, stirring, until no longer red. Overcooking likely will toughen the meat. NOTE: Any good, tender grade or cut of lean beef would serve equally well.