The Bulgogi tradition
The Korean barbecue, Bulgogi, comes from the words « bul » which means fire and « gogi », meat, and therefore literally translates to « meat on fire » or rather, « meat cooked on the fire ». This traditional Korean dish can be enjoyed all over the streets of Seoul. Like Braai, the South African barbecue, meat is the star of the Korean barbecue, mainly beef and pork. For the former, opt for tender and not too fatty pieces such as fondue meat, rump steak or fillet. For pork, it will rather be belly or shoulder. Without added fat, Bulgogi is a healthy and flavourful cuisine.
Preparing the 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.
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 to place the slices of meat in sesame leaves - also called shiso - accompanied by condiments, banchan, rice, etc. before rolling them up like spring rolls – or rather fajitas – to devour them. 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!
The variety of Banchan to accompany Bulgogi
These side dishes, typical of Korean gastronomy, are served in small bowls at a rate of 5 banchan(s) on average per meal. The most famous, Kimchi, is prepared with fermented vegetables, most often Chinese cabbage seasoned with salt and chili. Among the most common banchan(s), there is also Jorim, which can be tofu, lotus root, eggs, etc. simmered in a broth and well seasoned. We also enjoy Namul, a set of marinated, sautéed or steamed vegetables seasoned with sesame oil, garlic, onion, peppers, salt, vinegar and soy sauce or Jeon, kinds of pancakes made from meat, mushrooms, seafood or vegetables that are mixed with pancake batter before frying.
With Bulgogi as with Kokko, no successful cooking without good charcoal: our tips for choosing your charcoal.
