Bulgogi on Hot Stone Plate
Bulgogi on Hot Stone Plate

The word Bulgogi (불고기) literally means “fire meat” in Korean, refers to cooked marinated meat, applied old traditional grilling techniques using gridirons or perforated dome griddles that sit on braziers. The term is also applied to variations such as dak bulgogi (made with chicken) or dwaeji bulgogi (made with pork), depending on what kind of meat ingredient and corresponding seasoning are used. But typically Bulgogi is made from thin slices of sirloin or other prime cuts of beef. Before cooking, the meat is marinated to enhance its flavour and tenderness with a mixture of soy saucesugar,sesame oilgarlicpepper and other ingredients such as scallions, onions or mushrooms, especially white button mushrooms or shiitake. Sometimes, cellophane noodles are added to the dish, which varies by region and specific recipe

Bulgogi is believed to have originated during the Goguryeo era (37 BC–668 AD) when it was originally called maekjeok (맥적), with the beef being grilled on a skewer. It was called neobiani (너비아니), meaning “thinly spread” meat, in the Joseon Dynastyand was traditionally prepared especially for the wealthy and the nobility class.

Moim Bulgogi Recipe

Prep time: 10 mins

Cook time: 15 mins

Total time: 25 mins

Serves: 4


◦   1-1.5 lbs. of thinly sliced rib-eye steak purchased from a Korean market. Or you can slice your own rib-eye or sirloin steak across the grain in paper thin slices. Partially freezing the beef helps with cutting clean slices.

◦   1/3 cup of soy sauce or substitute with Organic Tamari Wheat Free Soy Sauce found in the health food section of your local grocery store.

◦   3 Tbl white sugar

◦   1 Tbl sesame oil

◦   3 cloves of garlic, minced

◦   ¼ of a medium yellow onion and ¼ of a Asian Pear puree together in the food processor

◦   1/4 of a medium yellow onion, thinly sliced

◦   2 green onions including the white parts, finely sliced into small pieces

◦   2 Tbl toasted sesame seeds

◦   2 pinches of black pepper

◦   optional 1/4 tsp. of ginger, finely minced



Whisk all the ingredients together in a medium bowl except beef and onion slices. When most of the sugar has dissolved, add beef and onion slices to the bowl and massage the marinade with your hands into each slice of beef. Cover and refrigerate for an half hour. To pan fry, place a few slices of beef in single layers and completely flat on a hot oiled frying pan and fry each side until cooked. Some people prefer to cook the bulgogi until some of the edges have turned dark brown and crispy. Serve with a bowl of hot rice. Enjoy!