So Bulgogi

About the dish

From the ancient maekjeok skewers through seoryamyeokjeok, meat hunted up on snowy nights, to the courtly neobiani, bulgogi is steeped in history. Now that hallyu has settled in, it ranks among the dishes foreigners most want to eat in Korea — a country that, unusually, cooks not just the lean beef but every bone and organ as well.

Key ingredient

Beef — generous protein and essential amino acids for muscle and stamina; iron and zinc help support healthy iron levels and firm up immunity, and its B vitamins chase off fatigue. In season year-round, mainly from Hoengseong & Hongcheon.

Ingredients

Main: beef, onion, scallion, carrot, shiitake mushrooms, dangmyeon (glass noodles) · Seasoning: soy sauce, sugar, pear juice, minced garlic, sesame oil, pepper

Simple recipe

1. Slice the beef thin.
2. Marinate it in the soy sauce, sugar, pear and minced-garlic seasoning.
3. Prepare the onion, carrot and mushrooms.
4. Stir-fry the meat and vegetables on a hot grill pan.
5. Add the scallion and sesame seeds and cook to a glossy finish.

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A Glass · Traditional pairing