What does bulgogi mean?

It literally means "fire meat." The name originally meant meat grilled over fire and later came to mean thinly sliced, marinated, grilled meat.

Which cuts of beef are used for bulgogi?

Sirloin and rib eye are frequently used. Korean sources mainly mention sirloin or tenderloin.

How long is bulgogi marinated?

Generally less than an hour, though some chefs recommend marinating overnight in a refrigerator.

Where does bulgogi come from?

The word comes from the Pyongan dialect, and the dish is a delicacy of Pyongan Province, North Korea. Refugees from Pyongan helped make it popular in Seoul and elsewhere in South Korea.

Is bulgogi always made with beef?

Beef is most common, but there is also a pork version that often uses pork belly and is commonly seasoned with gochujang.

Bulgogi Explained: Korea's "Fire Meat" and How It Is Made

Bulgogi, which literally means "fire meat," is a Korean grilled or roasted dish of thin, marinated slices of meat, most often beef. This article covers its name, history, marinade, regional styles and how it is served.

Last verified 2026-11-07

Bulgogi is a Korean-style grilled or roasted dish made from thin, marinated slices of meat, most commonly beef. Its name literally means "fire meat." Here is a look at where it comes from, how it is prepared and the different forms it takes.

What the name means

The name originally meant "meat grilled over fire." Over time it came to refer more specifically to thinly sliced, marinated, grilled meat.

The compound word is derived from the Pyongan dialect, and the dish is a delicacy of Pyongan Province in North Korea. The 1947 edition of the Dictionary of the Korean Language lists it as meat grilled directly over a charcoal fire. Merriam-Webster dates the word's appearance in American English to 1961.

A long history

Bulgogi is believed to have originated in the Goguryeo era (37 BCE–668 CE) as maekjeok, which was beef grilled on a skewer. In the Joseon period it was called neobiani, meaning "thinly spread" meat. It was traditionally prepared especially for the wealthy and nobility.

The dish became popular in Seoul and other parts of South Korea after refugees from Pyongan introduced it.

Cuts, marinade and serving

Sirloin and rib eye are frequently used cuts of beef. Korean sources mainly mention sirloin or tenderloin (등심이나 안심).

The marinade typically includes soy sauce, sugar, sesame oil, garlic, ground black pepper and other ingredients. Recipes vary by chef and family. The meat is generally marinated for less than an hour, though some chefs recommend marinating it overnight in a refrigerator.

Bulgogi is often served over or with rice, alongside side dishes such as egg soup and kimchi.

Regional styles and variations

Gwangyang-style: thinly sliced beef charcoal-grilled on a copper grill over a charcoal fire in a bronze brazier.
Eonyang-style: a regional dish of Eonyang-eup, Ulju-gun, Ulsan, marinated lightly and grilled on a wire grill.
Seoul-style: a broth-type dish cooked in a thin brass pan with a raised center for direct grilling and a hollow rim for broth.

Pork versions exist too. Pork bulgogi often uses pork belly (samgyeopsal) and is commonly seasoned with gochujang.

FAQ

What does bulgogi mean?: It literally means "fire meat." The name originally meant meat grilled over fire and later came to mean thinly sliced, marinated, grilled meat.
Which cuts of beef are used for bulgogi?: Sirloin and rib eye are frequently used. Korean sources mainly mention sirloin or tenderloin.
How long is bulgogi marinated?: Generally less than an hour, though some chefs recommend marinating overnight in a refrigerator.
Where does bulgogi come from?: The word comes from the Pyongan dialect, and the dish is a delicacy of Pyongan Province, North Korea. Refugees from Pyongan helped make it popular in Seoul and elsewhere in South Korea.
Is bulgogi always made with beef?: Beef is most common, but there is also a pork version that often uses pork belly and is commonly seasoned with gochujang.

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