Bulgogi, whose name literally means fire meat, is a Korean gui, or grilled or roasted dish, made of thin, marinated slices of meat, most commonly beef, grilled over a barbecue or on a stove-top griddle, though it is also often stir-fried in a pan for home cooking, with sirloin and rib eye among the most frequently used cuts. It is a very popular dish in South Korea, found everywhere from upscale restaurants to local supermarkets, which sell pan-ready bulgogi kits.
Facts
Origin Period, From (Year)Sourced to the subject's own accountMarks the start of the Goguryeo era, 37 BCE to 668 CE, when the source states the precursor dish maekjeok is believed to have originated. Believed to have originated is the source own hedge, not a certain date. Origin RegionSourced to the subject's own accountKorea (Pyongan Province) 1 Origin Period, To (Year)Sourced to the subject's own accountMarks the dish first codification under its modern name bulgogi, in the 1947 Dictionary of the Korean Language, closing the bracket the live origin-start-year fact opens at the Goguryeo-era precursor maekjeok, 37 BCE. An intermediate Joseon-period name, neobiani, is also on record but the source gives it no date. Classification
Dietary SuitabilitySourced to the subject's own accountContains Meat or Poultry 1 Sources
1. Bulgogi (Wikipedia)
WikipediaEtymology section
The compound word is derived from the Pyongan dialect, as the dish itself is a delicacy of Pyongan Province, North Korea.
History section, paragraph 1
Bulgogi is believed to have originated during the Goguryeo era (37 BCE-668 CE), when it was originally called maekjeok (Korean: 맥적; Hanja: 貊炙), with the beef being grilled on a skewer.
Etymology section, final sentence
It was listed in the 1947 edition of the Dictionary of the Korean Language as meat grilled directly over a charcoal fire.
https://en.wikipedia.org/wiki/Bulgogi (dietary-suitability)
Bulgogi is a gui made of thin, marinated slices of meat, most commonly beef, grilled on a barbecue or on a stove-top griddle.
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