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Korean Bulgogi

Korean Bulgogi In the world of linguistics, none is a more direct translation than bulgogi. What is it? Barbequed meat. What does it mean? Fire meat.

Bulgogi generally refers to barbequed marinated beef but is available in variations as dwaeji bulgogi (pork) and dak bulgogi (chicken). Usually a prime cut of meat that's cooked over an open fire, bulgogi is sliced and served over rice.  Before cooking, the meat is marinated to enhance its flavour and tenderness with a mixture of soy sauce, sugar, sesame oil, garlic, pepper and other ingredients such as scallions, onions or white button mushrooms.

 Like many traditional dishes, there is no one right way to make bulgogi, and individual Korean cooks may differ in their precise definition of the dish, and in the recipes they use. It has recently become trendy, however, to serve bulgogi in baguettes (a la Jamie Oliver), sushi, spring rolls and ground up as hamburger patty.

So how do you like to eat your bulgogi?



Here's our twist on it!

Click on the picture to view the recipe:
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