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Grilled Marinated Beef
Bulgogi is one of Korea's most popular beef dishes that is made from thinly sliced sirloin or another prime cut of beef (rib eye). It is usually marinated in a mixture of soy sauce, sesame oil, black pepper, garlic, onions, ginger, and sugar for two to four hours to enhance the flavor and its tenderization. Bulgogi is traditionally grilled but broiling or pan-cooking is common as well. Whole cloves of garlic, sliced onions, and chopped green peppers are often grilled or cooked at the same time. It is often served to non-Koreans as a first taste of Korean cuisine.
This dish is usually served with a side of lettuce, spinach, or other leafy vegetable, which is used to wrap a slice of cooked meat, often times along with a dab of ssamjang, kimchi, or other side dishes, and then eaten as a whole. To see a visual illustration, click here.
Bul is the Korean word for fire and gogi is meat, therefore, it translates into fire meat. However, it's not quite spicy in taste but somewhat on the sweet side.
Spicy Marinated Pork
Daeji bulgogi is another popular Korean meat dish similar to bulgogi. However, instead of using beef, thin sliced pork loin is marinated in a specially blended red chili pepper paste with various assortments of vegetables. The meat is marinated with a mixture of soy sauce, sesame oil, garlic, sugar, ginger roots, rice wine and gochujang which is the base sauce for this dish. It is marinated for 30-60 minutes to bring out the depth and intensity of flavors.
Daeji bulgogi can be grilled or pan-cooked and it is usually served with a side of lettuce, spinach, or other leafy vegetable, which is used to wrap a slice of cooked meat. It is often times wrapped along with a dab of ssamjang, kimchi, or other side dishes, and then eaten as a whole. To see a visual illustration, click here.
Daeji means pork in Korean and bulgogi is the word for fire meat, therefore, it translates into pork fire meat. Since gochujang is the base sauce to this dish, it can get spicy in taste.
Steamed Pork Wrapped In Leaves
Bossam is a type of ssam in Korean cuisine in which steamed pork is wrapped in a leaf vegetable such as red lettuce or sesame leaf, often accompanied by a condiment known as ssamjang. To see a visual illustration, click here.
It is usually topped with raw or cooked garlic, onion, pepper, or, most commonly, sweet kimchi. Bossam is also preferred to be eaten with saeujeot (pickled fermented shrimp). It's a popular dish in Korea and it can also be served as an anju, side dish consumed while drinking soju).
Soft Tofu Stew
Sundubu-jjigae is a stew of soft tofu(Korean tofu) and clams in a spicy broth.
Soft tofu is made with soaked soybeans which are called ‘beef from the garden.’ It is soft and sweet in taste. From olden days, Koreans developed tofu making skills and various dishes with tofu.