The Bulgogi tradition
Korean barbecue, Bulgogi, comes from the words "bul" meaning fire and "gogi" meaning meat, and literally translates as "meat on fire" or rather, "meat cooked over fire". This traditional dish of Korean cuisine can be found all over the streets of Seoul. Like Braai, South Africa's barbecue, Korean barbecue is all about meat, mainly beef and pork. Beef is best served with tender cuts of meat that are not too fatty, such as fondue meat, rump steak or tenderloin. Pork is best served with belly or loin. With no added fat, Bulgogi is a healthy and tasty cuisine.
Preparing a Korean barbecue
Before grilling, the meat is cut into very thin strips and marinated for a long time to give it maximum flavour. Beef is dipped in a mixture of soy sauce, sugar, oil or sesame seeds, chili pepper and garlic. For pork, ginger and chili paste (gojujang) are used to spice up the marinade.
The Bulgogi: a convivial barbecue
The marinated meat is then cooked on a device placed in the centre of the table. Placed on charcoal, it takes the form of a large circular plate that fits into the table above the glowing embers. Like the Mookata in Thailand or the Japanese Yakinikueach guest cooks his or her own slices of meat. These thin, grilled slices are accompanied by soup, rice and delicious banchan(s) with a wide variety of flavours and fragrances, as well as numerous condiments and sauces, including garlic and chili.
Bulgogi is eaten with traditional Korean metal chopsticks, and slices of meat are placed in sesame leaves - also known as shiso - accompanied by condiments, banchan, rice, etc., before being rolled like egg rolls - or rather fajitas - and gobbled up. If you don't have shiso leaves, you can use lettuce leaves. To wash down the Bulgogi, suju, a Korean alcohol made from bamboo or rice, is traditionally consumed... in moderation!
Banchan variety to accompany Bulgogi
These typical Korean side dishes are served in small bowls, with an average of 5 banchan(s) per meal. The most famous, Kimchi, is prepared with fermented vegetables, most often Chinese cabbage, seasoned with salt and hot pepper. The most common banchan(s) also include Jorim, which can be tofu, lotus root, eggs, etc. simmered in a well-seasoned broth. You can also enjoy Namul, a combination of marinated, sautéed or steamed vegetables seasoned with sesame oil, garlic, onion, chillies, salt, vinegar and soy sauce, or Jeon, a kind of patty made from meat, mushrooms, seafood or vegetables, mixed with pancake batter before frying.
Whether you're cooking Bulgogi or Kokko, you can't cook successfully without good charcoal: Our tips for choosing the right charcoal.
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