Bulgogi, also known as pulgogi or bul-go-gi, is a popular Korean dish made from marinated beef. Its name translates to “fire meat,” a reference to its traditional method of grilling thin slices of beef over an open flame. The dish has deep historical roots: early forms of bulgogi can be traced back to the Goguryeo era (37 BCE–668 CE), when a skewered and grilled meat dish called maekjeok was enjoyed by the aristocracy. Over time, maekjeok evolved into neobiani during the Joseon Dynasty—a delicately sliced, marinated beef preparation favored by the royal court. Modern bulgogi emerged from these predecessors, becoming more widely accessible as grilling techniques and ingredients spread throughout the peninsula.
While there may be variations in the spelling of this dish, the main ingredients remain consistent: soy sauce, green onions, garlic, black pepper, sugar, and sesame oil. Once marinated for a few hours, the beef is most often grilled, but it may also be stir-fried depending on regional preference or cooking setup.
Grilled bulgogi may be called bulgogi or bulgogi gui.
Stir-fried bulgogi may be called bulgogi bokkeum.