Bulgogi – Korean BBQ

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Bulgogi, a classic in Korean cuisine, offers a glimpse into the rich tapestry of Korean culinary heritage. Its name, Bulgogi, encapsulates the essence of the dish, as it translates to fire meat in Korean, originating from the Pyongan dialect. This delectable creation revolves around marinated meat, typically showcasing beef as the primary star, without the need for further specification. It’s a dish that relies on traditional grilling techniques, eschewing deep frying or boiling in water. Instead, Bulgogi comes to life on grills featuring gridirons or perforated dome griddles, perched atop braziers, which imbue the meat with a distinctive smokiness and char.

The roots of Bulgogi can be traced back in time to the annals of Korean history. Originally known as maekjeok during the Goguryeo era, beef was meticulously threaded onto skewers and expertly grilled. Subsequently, in the Joseon Dynasty, it metamorphosed into neobiani, a name that connoted the art of thinly spreading the meat. It was a delicacy reserved for the elite and nobility, a testament to its revered status in Korean gastronomy.

As you embark on your journey to recreate this beloved dish, be prepared to savor the harmonious blend of flavors that define Bulgogi. It’s not merely a meal but a cultural experience that bridges the past and the present. Whether you’re a connoisseur of Korean cuisine or a newcomer eager to explore its delights, Bulgogi promises a culinary adventure that resonates with centuries of tradition.

Serve this with side dishes like Korean Spinach or Sigeumchi-namul is a very popular and common side dish. Kimchi is a Korean staple. Maangchi will show you how to make classic, spicy, traditional napa cabbage kimchi.


Bulgogi – Korean BBQ

Bulgogi Korean BBQ

The word Bulgogi literally means fire meat in Korean, and is derived from the Pyongan dialect. It refers to marinated meat, (generally beef if used without a qualifier), cooked using traditional grilling techniques such as gridirons or perforated dome griddles that sit on braziers, unlike deep frying or boiling in water. Check out the Marinades

  • Author: Tri Food
  • Prep Time: 1:30
  • Cook Time: :05
  • Total Time: 1:35
  • Yield: 4 1x
  • Category: Entree
  • Method: Stove Top / WOK
  • Cuisine: Korean


  • 1 lb thinly sliced beef (sirloin or rib eye)
  • 5 tbsp sugar
  • ½ cup soy sauce
  • 2 buds finely chopped garlic (can be crushed but remove buds before serving)
  • ¼ tsp salt
  • 5 tbsp Mirin (sweet sake, optional)
  • 2 tbsp sesame oil
  • 2 tbsp toasted sesame seeds
  • 1 cup split green onions
  • 2 cups thinly sliced carrots (optional)


  1. Mix all ingredients except carrots. Marinate in refrigerator for at least 2 hours.
  2. Cook over medium high heat until meat is just short of desired completion.
  3. Add carrots and cook for an additional 3 minutes.
  4. Serve with rice.
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