The word Bulgogi (불고기) literally means “fire meat” in Korean, which  refers to cooked marinated meat, applied old traditional grilling techniques using gridirons or perforated dome griddles that sit on braziers, unlike deep frying or boiling in water.

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 sauce, sugar, sesame oil, garlic, pepper 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 traditionally grilled, but pan-cooking is common as well. Whole cloves of garlic, sliced onions and chopped green peppers are often grilled or fried with the meat. This dish is sometimes served with a side of lettuce or other leafy vegetable, which is used to wrap a slice of cooked meat, often along with a dab of ssamjang, or other side dishes, and then eaten as a whole.

– Ashley (Korean Teacher)