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Faces of Korea: Boolgogi

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공표년도

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2007-05-21

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We make room today for a look at another icon in our Faces of Korea.
It's a dish that's liked not just by the locals‚ but has fans all over the world.
This dish tastes soft‚ sweet‚ tasty and very yummy.
It's bulgogi which represents Korea's dishes.
This famous Korean dish is marinated beef that is either grilled or fried.
It's bulgogi.
Bulgogi is now appealing to the world.
The entree is one of Korea's most popular culinary delights.
The recipe of bulgogi is like this: first‚ cut the meat like beef into thin slices and put them in the special sauce for a while and then grill them.
It was called 'nuhbiani' in Joseon.
Making bulgogi is easy.
First cut the beef into thin slices‚ then marinate them in a sauce of sesame oil‚ spices‚ soy sauce and sugar.
Bulgogi is served along with vegetables‚ so people can take various nutrients.
Bulgogi is a good dish even in terms of nutrition.
Bulgogi is served with vegetables‚ making it a nutritious food.
''Bulgogi is cooked beef so it contains a lot of animal protein. Vegetables contain vitamins C and A and much fiber. Beef and vegetables eaten together complement other in nutritional value. So we cook them together.''
Bulgogi has been popular among Koreans for a long time.
Bulgogi has several ways of preparation.
There are several recipes of bulgogi.
Two main recipes are called 'yangnyum guyi' and 'sogeum guyi' .
For yangnyum guyi‚ the meat is roasted after being put in the sauce for a while.
For sogeum guyi‚ the raw meat is roasted just after being cut into slices.
Various materials like charcoal‚ grill‚ stone and hot plate are used to roast beef.
The two main styles are yangnyum guyi or marinated grilled beef and sogeum guyi or salted grilled beef.
For marinated grilled beef‚ the meat is grilled over an open flame
after being marinated in sauce.
For salted grilled beef‚ raw meat is cooked just after being cut into slices and having salt sprinkled on top.
Charcoal‚ grills‚ stones and hot plates are used to grill the beef.
Recipes also vary depending on the regions.
Cooking style also varies according to region.
and are two of the most famous regional variations of the dish.
In bulgogi‚ South Gyeongsang Province‚ raw meat is grilled right after being marinated.
Then the beef is cut into thin slices.
Yi Zeus‚ Owner
Eonyang bulgogi restaurant
Eonyang bulgogi was developed in Eonyang‚ South Gyeongsang Province. It tastes sweet. Sliced marinated beef about 0.15mm thick is grilled.
Because people grill the beef themselves‚
they can taste the meat and sauce at the same time.
Gang Hyoseung‚ Restaurant customer
Compared to normal bulgogi‚ Eonyang bulgogi is soft and good to eat. It tastes very sweet. When I chew the beef‚ it tastes good.
For bulgogi‚
beef is also grilled right after marination.
But the slices are thicker and cooked on the grill.
Bae Seonghoon‚ Owner
Gwangyang bulgogi restaurant
To enjoy Gwangyang bulgogi‚ put only two or three slices on the grill and eat after just a minute. This way‚ the beef gets softer and more flavored. It is cooked directly above the fire‚ which helps to retain nutrients and flavor. That's why Gwangyang bulgogi is delicious.
Lee Younghee‚ Restaurant customer
Gwangyang bulgogi is so good‚ I could eat as much as three people.
uses sliced fried beef with vegetables like mushrooms
and the sauces of apples‚ pears and onions.
Recently‚ fusion with good nutrition and taste is also getting popular.
Also growing in popularity is fusion bulgogi‚
which has good nutritional value and taste.
Loach uses the freshwater fish and sauce made from herbs like cinnamon and Angelica gigas.
This variation is a hit among the younger generation.
Clients have found it very interesting. They expected beef but it is the loach an

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