Pronunciation: [BOOL-goh-gee]

Also known as Korean barbecued beefbulgogi is Korean for "fire meat," this dish isn't particularly highly spiced. The marinade varies but is typically comprised of a combination of ingredients, which may include black pepper, garlic, onions, ginger, sesame oil, sesame seed, soy sauce, sugar and rice wine. Sometimes pear juice or pear purée is used in place of or in addition to wine. The grilled meat is traditionally served with lettuce leaves, steamed white rice, (see chile bean paste) and sometimes kimchi. The rice and meat strips are placed in a lettuce leaf, topped with kimchi and kochujang and rolled up to be eaten by hand. Daeji Bulgogi is a similar dish made with strips of pork loin and a spicier marinade that includes red pepper flakes and red pepper sauce. Bulgogi is sometimes spelled pulgogi.

From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.

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