“I’m really happy to see the explosion of interest in Korean food, and this hybrid Korean-American food.”
— Anthony Bourdain
Bulgogi is a quintessential Korean dish made with thinly sliced marinated beef and served with a variety of sides. Originally a food reserved for special occasions, like birthdays and weddings, this bowl of sheer pleasure has now become an everyday staple in Korea and could be found anywhere from fast-food joints to fancy restaurants, thanks to the country’s rising fortune. Originally sweetened with pears and onions (yea, you read that right), Bulgogi has a bit more sweet flare these days thanks to 1950s sugar factories in Korea that made sugar more available.
Our recipe is a combination of Gwangyang and Eonyang styles with the lean meat getting marinated and grilled on fire, and to stay close to tradition, we sweetened our marinate with pears. With a good quality beef (sirloin or another prime cut), your cooking chops, and guidance from our recipe, today’s culinary adventure should be no-fuss no-muss. Enjoy this freakin’ delicious, smoky, sweet, savory bowl of everything that is right in the world.
Next to Gangnam Style Bulgogi has got to be Korea’s finest export to the West, and since we have not heard of Psy in ages, I think we’ve got to vote for Bulgogi for the number one spot. What do you think?
