Bulgogi: Korea's Most Famous Marinated Beef Dish

Bulgogi (불고기, literally "fire meat") refers to thinly sliced beef marinated in a sweet soy-based sauce and grilled or pan-cooked at the table. It is one of the most recognized Korean dishes worldwide.

Grilling marinated meat has roots in ancient Korean cuisine dating back to the Goguryeo dynasty (37 BC – 668 AD), where a dish called maekjeok (맥적) was prepared using skewered, seasoned meat over open flames. Over centuries, the technique evolved through the Joseon dynasty (1392–1897), when the dish was known as neobiani (너비아니) — thin, broad slices of beef seasoned with soy sauce and sesame oil. This refined version was a favorite at royal banquets. After the Korean War, bulgogi became widely accessible as the economy recovered and beef became more affordable in the 1960s and 1970s. The modern style of grilling thin beef slices on a dome-shaped pan at the table became standard during this period.

Koreans eat bulgogi year-round, but it is especially popular for family meals, celebrations, and dining out with friends. It is one of the first Korean foods that visitors encounter and remains a go-to choice for introducing someone to Korean cuisine.

The classic way to eat bulgogi is to grill the marinated slices on a tabletop grill or dome pan, then wrap the cooked meat in fresh lettuce or perilla leaves along with a dab of ssamjang (a thick bean-chili paste), a slice of raw garlic, and sometimes a piece of green chili pepper. Many Koreans also enjoy mixing the leftover sweet broth from the pan into a bowl of steamed rice at the end of the meal.