The Tradition of Bulgogi
Korean barbecue, Bulgogi, comes from the words “bul” meaning fire and “gogi” meaning meat, so it literally translates as “fire meat” or, more accurately, “meat cooked over fire.” This traditional Korean dish is enjoyed everywhere in the streets of Seoul. Much like the Braai, the South African barbecue, meat takes center stage on the Korean barbecue, mainly beef and pork. For beef, choose tender, lean cuts such as fondue meat, rump steak, or fillet. For pork, opt for belly or shoulder. With no added fat, Bulgogi is a healthy and flavorful way to cook.
Preparing Korean Barbecue
Before grilling, the meat is sliced into very thin strips and marinated for a long time to infuse it with maximum flavor. For beef, it’s soaked in a blend of soy sauce, sugar, sesame oil or seeds, chili, and garlic. For pork, ginger and gochujang (chili paste) give the marinade its character.
Bulgogi: A Social Barbecue Experience
The marinated meat is then cooked on a grill set in the center of the table. Placed over charcoal, it takes the form of a large circular plate fitted into the table above glowing embers. Just like the Mookata in Thailand or Japanese Yakiniku, each guest grills their own slices of meat. These thin grilled strips are served with soup, rice, and a variety of delicious banchan—side dishes bursting with flavor—as well as plenty of condiments and sauces, especially those with garlic and chili.
Bulgogi is enjoyed with traditional Korean metal chopsticks to place the meat slices into sesame leaves—also known as shiso—along with condiments, banchan, rice, and more, before rolling them up like spring rolls—or more like fajitas—to savor in one bite. If you don’t have shiso leaves, lettuce leaves work just as well. To accompany Bulgogi, soju, a Korean spirit made from bamboo or rice, is traditionally served… always in moderation!
The Variety of Banchan to Accompany Bulgogi
These typical Korean side dishes are served in small bowls, with an average of 5 banchan per meal. The most famous, Kimchi, is made from fermented vegetables—most often Chinese cabbage seasoned with salt and chili. Among the most common banchan, you’ll also find Jorim, which can be tofu, lotus root, eggs, and more, simmered in a well-seasoned broth. There’s also Namul, a mix of marinated, sautéed, or steamed vegetables seasoned with sesame oil, garlic, onion, chili, salt, vinegar, and soy sauce, or Jeon, savory pancakes made from meat, mushrooms, seafood, or vegetables mixed into a batter and fried.
For Bulgogi, as for Kokko, great grilling starts with quality charcoal: our tips for choosing the right charcoal.
