History of Korean Bulgogi - Pre (2024)

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What is the history of bulgogi in Korea? ›

Bulgogi Etymology

The dish is believed to have entered South Korea as a result of refugees fleeing Pyongan Providence after the liberation of the Korean Peninsula from the Japanese in 1945. After its introduction into South Korea, bulgogi became popular in Seoul and many other cities.

The evolution of bulgogi has been very unique, involv- ing two cooking methods: roasting and boiling. Specifically, “grilled bulgo- gi” (seoksoe bulgogi) that originated from neobiani evolved into “beef broth bulgogi” (yuksu bulgogi).

Bulgogi came from the Korean word bul-gogi (불고기), consisting of bul ("fire") and gogi ("meat"). The compound word is derived from the Pyongan dialect, as the dish itself is a delicacy of Pyongan Province, North Korea. The dish became popular in Seoul and other parts of South Korea, introduced by refugees from Pyongan.

Korean BBQ has a long history dating back to the Goguryeo Dynasty in 37 BC, where grilled meat was a common part of the royal court cuisine. However, it was not until the Joseon Dynasty in the 17th century that meat dishes became more accessible to the general public.

There are three types of bulgogi that are typically served at restaurants today – Gwangyang-style of South Jeolla Province, Eonyang-style of South Gyeongsang Province and last but not least, the Seoul-style.

The difference between Korean Kalbi and Bulgogi

This recipe showcases the difference between two popular Korean bbq methods. The difference between bulgogi and Kalbi is that one uses Short Rib, and one uses Ribeye, both using basically the same marinade and grilled over fire.

Bulgogi is typically made with almost paper-thin slices of the most tender cuts of beef. Rib-eye is the most common cut of beef with top sirloin coming in a close second.

The savory beef combined with the sweet, gingery marinade is always a big hit. The word bul means fire in Korean, and goki means meat. So this is “fire meat!” Delicious bulgogi depends on three things: a good cut of beef, a delicious marinade, and the method you use to cook it.

It was not until the Joseon era and Confucianism that the consumption of cattle was allowed but only by the elite of society. It was not until the 1960s after the Korean war when people began to move from the country into urban centers that cattle in Korea began to be consumed more by all classes.

From a nutritional point of view, Bulgogi enjoys an excellent reputation: grilled or burned beef steak in a pan does not require the use of additional fat and is a source par excellence of noble proteins, vitamins PP and B12, while the ginger present in marination speeds up the digestion process as well as fighting ...

Can Muslims eat bulgogi? ›

Marinated bulgogi beef strips are prepared according to halal rules by Kim Soo Jin, the principal at the Food and Culture Academy.

Early History and Origins

The term 'bulgogi' comes from Korea and translates to 'fire meat' as it was originally cooked using skewers on a hwaro grill. This ubiquitous meal's early history and origin date back to the Goguryeo era (37 B.C. to 668 A.D.), when it was initially called maekjeok.

The origin of contemporary yakiniku is considered to be Korean barbecue, one of the most popular dishes in Korean cuisine.

Bulgogi, a classic Korean dish of thinly sliced, marinated beef, is a staple of Korean households.

Others say it emerged from farmers having to feed a lot of people during the harvest — a theory that suggests bibimbap began much earlier than written records, during the late Goryeo dynasty (918–1392), when the structure of the Korean bapsang (traditional meal table) emerged.