Means translated "firemeat" because bulgogi was made on a grill over an open fire for a long time. Traditionally it is eaten with salad leaves, ssamjang sauce and some side dishes.
But it also tastes great on top of a bowl with rice, I would still recommend adding in ssamjang as it matches this dish. Try to have it with some soju which is an alcoholic beverage that matches perfectly with marinated meat.
Useful ingredient information:
Is a juicy, sweet pear that looks like an apple. Through the enzymes in the pear its perfect for tenderizing meat without overpowering the taste of the sauce. If you don't have access to this pear you can use a quarter apple and half a pear instead.
Is a thinly sliced beef. You can either buy a lump of pre-cut frozen bulgogi meat at an Asian market or buy an entrecote and slice it as thin as possible with a very sharp knife.
2 cloves garlic
3 spring onions
5 tbs soy sauce
2 tsp brown sugar
1/2 asian pear
pinch black pepper
pinch of toasted sesame seeds
500g slices beef (bulgogi meet)
2-3 middle onions
2 tbsp neutral oil
1 tbsp sesame seed oil
Let's start cooking
Finely slice the onions and add into the bowl
Here you want to add in the grated (or very finely minced) garlic
Add in the soy sauce and sugar and stir until the sugar is fully dissolved
The asian pear also needs to be grated on the finest option so that it turns into a paste
Season with a little black pepper and sesame seeds
With your hand incorporate the sauce into the meat until no liquid is dripping out if you turn the bowl upside down
Let it marinate overnight or for a minimum of two hours in a covered container in the fridge
For the Bulgogi, peel the onions cut them in half and cut them into slices
Heat the pan with 2 tbsp of rapeseed oil and 1 tbsp of sesame seed oil
Throw in your onions and let them get slightly golden
Now add in you meat
You don't have to do a lot of stirring, think of it almost like a steak and turn it over after a few minutes
Fry for 8 minutes on middle heat until brown but still tender