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Bulgogi literally means fire meat — bul is fire and gogi is meat in Korean. This savory dish, typically thinly sliced beef marinated in a mixture of soy sauce, garlic, ginger, onion, sugar (or honey), sesame oil and black pepper, is grilled in front of you at the table, with sliced leeks and mushrooms. It’s served with side dishes of cooked or pickled vegetables that range from crunchy and cool to sharp, tangy and spicy.
Until recently, bulgogi was considered a celebration dish, eaten on birthdays and at weddings or served to guests. Only a couple of decades ago, in fact, a bulgogi meal was worth bragging about to friends, at least for kids.
But with South Korea’s rising fortunes, the dish has become an everyday staple, found in practically every Korean food venue, from fast-food joints to fancy four-star restaurants. “Bulgogi is easy to make and everyone can enjoy” it, says Kim Hyun-sik, a chef at Samwon Garden restaurant in Seoul. (wsj.com)
8.5 because it is a little pricey for the food.
GEN BEEF BULGOGI,SPICY CHICKEN,GEN CAJUN SHRIMP
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