Bulgogi originated from the dish called maekjeok that was popular during the Goguryeo era, but the only difference between bulgogi and maekjeok is that the latter was marinated beforehand. Maekjeok was prepared by marinating meat with leeks, garlic and fermented bean paste, threading it on skewers and grilling on fire. Because maekjeok is marinated in advance, no sauce was required to accompany the dish. Bulgogi is a variety of sliced roasted beef called neobiani in Korean. Usually, lean meat of short ribs or sirloin is used to prepare bulgogi.
Thinly sliced beef is crisscrossed with slight cuts, and marinated in pear extract, liquor and sugar for a while.This kind of seasoning makes beef tender through fermentation. To finish seasoning, add soy bean sauce, chopped onions, chopped garlic, sesame salt, ginger extract, black pepper and sesame oil, and leave for 30 minutes more. Grill on medium-high.
- How to cook:
1. Slice lean meat of short ribs or sirloin against the grain, and marinate in sugar, cooking liquor and pear extract for about 30 minutes.
2. Prepare seasoning by mixing soy bean sauce with sugar, water, chopped garlic, chopped green onions, sesame salt, black pepper and sesame oil.
3. Grill the prepared beef with the seasoning in a frying pan.
