Spicy Korean Beef Bulgogi

By Sarah Keown, Megan Christ and Rueben Hicks

History

Bulgogi has a long history, originating from the ancient Goguryeo dynasty (37 BCE – 668 CE) as "maekjeok", a marinated grilled meat dish. This early version consisted of skewered meat cooked over an open flame, reflecting the Korean culinary tradition of fire-roasting (Smithsonian). Over time, this cooking tradition evolved, and the dish later became known as bulgogi, a name that translates to “fire meat” in Korean, referencing both its method of cooking and its deep cultural association with flame-grilled beef. As the dish evolved through the Goryeo (918–1392) and especially the Joseon Dynasty (1392–1910), it developed into neobiani, a royal-court specialty made from thin slices of marinated beef grilled over charcoal (Wikipedia; Korea Journal). During this period, bulgogi-style dishes were primarily enjoyed by the aristocracy and symbolized luxury and celebration in Korean cuisine (Smithsonian).

In the early twentieth century, bulgogi began to take a more recognizable modern form as thin-slicing techniques improved and seasonings like soy sauce, garlic, and sugar became widely integrated into cooking (Korea Journal). Following the Korean War, refrigeration, meat production changes, and advances in slicing technology made beef more accessible to ordinary households, and as a result, bulgogi transitioned from an elite dish to a beloved everyday and restaurant food. From the 1960s to the 1990s, broth-based bulgogi also became popular, especially in northern regions, while grilled versions regained prominence in later decades (Korea Journal). Today, bulgogi is internationally recognized as a signature Korean dish and appears in traditional barbecue, hot pot, fast-casual dining, and global fusion variations (Smithsonian).

Sociocultural

In South Korea, food represents more than just a source of nourishment; it is a powerful symbol of respect, family connection, and social harmony. Cooking and eating together are seen as vital acts that preserve family unity and strengthen community bonds. As Smithsonian Magazine (2017) notes, food preparation and sharing have long been rooted in cooperation and gratitude, reflecting the Confucian (Ancient China) emphasis on hierarchy, harmony, and collective well-being. Mealtime is rarely solitary; it is viewed as an opportunity for families and friends to connect emotionally while showing appreciation through gestures such as serving elders first or helping prepare the food. The act of eating together is both cultural and spiritual; families and friends often gather around one table or grill, using food as a bridge between generations and relationships. Beyond the home, communal dining continues in schools, workplaces, and festivals, reinforcing the idea that food unites people through conversation, generosity, and shared experience. This cultural habit of eating together helps strengthen social ties and creates a sense of belonging within communities (Folklife Magazine).

Spicy Korean Bulgogi beautifully embodies these values of unity, warmth, and tradition. The meal’s interactive nature of being called “fire meat” is part of what makes it socially significant: the sizzling meat is often cooked at the center of the table, where everyone participates by turning the meat, wrapping it in lettuce, and sharing side dishes known as banchan (Bowls of cooked rice and guk are set individually) as described by (Folklife Magazine). This shared cooking style transforms the meal into a lively group experience filled with laughter, conversation, and cooperation. Each ingredient contributes to both the flavor and the cultural meaning of the dish. The soy sauce offers a salty richness that represents depth and tradition; sugar and garlic balance it with sweetness and warmth; sesame oil provides a nutty aroma symbolizing comfort and home; and gochujang adds spice and vibrancy, reflecting the lively spirit of Korean social life (Smithsonian Magazine, 2017). These flavors come together in perfect balance, much like the social balance valued in Korean society, where harmony, respect, and mutual care are essential.

The Impact of Geography on Korean Bulgogi

Geography plays a significant role in determining the flavor of Korean Bulgogi, with North Korea and South Korea having distinctive styles directly related to the ingredients available in each region. While soy sauce, garlic, and onions are widely available in both countries, ingredients such as pear are unique to South Korea. This is mainly due to the difference in climate and geography. North Korea is a more mountainous country than South Korea. Due to this, North Korea has an average annual temperature that is 7°F colder than that of South Korea (Comparing North Korea with South Korea). This means that North Korea has a shorter growing season and produces fewer varieties of fruit, vegetables, spices, and other crops compared to South Korea.

One of the biggest flavor differences between Northern and Southern-style Bulgogi is the inclusion of pureed pear, as well as the difference in spice level. “The pear, often a juicy Asian variety, is especially critical. It contains an enzyme called calpain, which tenderizes the meat and adds a touch of sweetness.” (Wolly). Northern-style bulgogi is often cooked in a hot pot with a broth, which naturally tenderizes the meat, whereas Southern-style bulgogi is more frequently grilled, explaining the need for a tenderizing ingredient. Another difference between the Northern and Southern styles is the spice level: “to broadly generalize as well, North Korean food tends to be slightly less spicy than in the south”(North Korean Cuisine). The smaller quantity of spices in this region reflects the style and flavor of Bolgogi, which was adapted to suit the local geography and what was available.

Bulgogi has evolved from a royal dish to an everyday favorite that symbolizes unity and generosity (Smithsonian Magazine, 2017). Its shared cooking style invites connection and conversation, reflecting Korea’s values of harmony and hospitality. Through its balanced flavors and group dining tradition, Spicy Korean Bulgogi shows how food in South Korea nourishes relationships as much as it does the body.

INGREDIENTS

• 1 ½ pounds boneless rib-eye steak
• ½ small pear, peeled and coarsely grated
• ¼ cup reduced-sodium soy sauce
• 2 tablespoons brown sugar
• 2 tablespoons toasted sesame oil
• 3 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 1 tablespoon gochujang, Korean red pepper paste
• 2 tablespoons vegetable oil, divided
• 2 green onions, thinly sliced
• 1 teaspoon toasted sesame seeds
• 1 head of Romaine lettuce
• Rice, as much as desired

INSTRUCTIONS

1. Buy presliced stir-fry beef (image below) or wrap steak in plastic wrap, and place it in the freezer for 30 minutes. Unwrap and slice across the grain into 1/4-inch thick slices.
2. In a medium bowl, combine pear, soy sauce, brown sugar, sesame oil, garlic, ginger, and gochujang. In a gallon-size Ziploc bag or container, combine the soy sauce mixture and steak; marinate for at least 2 hours to overnight, turning the mixture occasionally.

1. Heat 1 tablespoon vegetable oil in a cast-iron grill pan over medium-high heat.* Working in batches, add steak to the grill pan in a single layer and cook, flipping once, until charred and cooked through, about 2-3 minutes per side. Repeat with the remaining 1 tablespoon of vegetable oil and steak.
2. 
3. Serve immediately, garnished with green onions and sesame seeds if desired.
4. To assemble the lettuce wraps, rinse the lettuce and cut it into 4–5 inch sections. Place a small spoonful of rice in the center, add some of the cooked bulgogi on top, then fold the lettuce in half around the filling and enjoy.

Citations

“A Brief History of Bulgogi, Korea’s Most Delicious Export.” Smithsonian Magazine, Smithsonian Institution, 2017,
https://www.smithsonianmag.com/arts-culture/brief-history-bulgogi-koreas-most-delicious-export-180968132.

“Bulgogi.” Wikipedia, Wikimedia Foundation, https://en.wikipedia.org/wiki/Bulgogi Accessed 4 Nov. 2025.

Chungah. “Korean Beef Bulgogi.” Damn Delicious, 21 Apr. 2019, https://damndelicious.net/2019/04/21/korean-beef-bulgogi/

Comparing North Korea with South Korea. https://www.crownscience.org/places/north-korea/south-korea Accessed 4 Nov. 2025.

Lee, Eunjoo, et al. “The Evolution of Bulgogi over the Past 100 Years.” Korea Journal, vol. 53, no. 4, Winter 2013, pp. 168–194. Korea Journal, https://accesson.kr/kj/article/authorIndex/8341

“North Korean Cuisine - Complete DPRK Guide 2025.” Young Pioneer Tours, 26 Apr. 2020, https://www.youngpioneertours.com/north-korean-cuisine/ Blog.

“What Is ‘Authentic’ Korean Bulgogi?” Folklife Magazine, Smithsonian Center for Folklife and Cultural Heritage, 2021,
https://folklife.si.edu/magazine/authentic-korean-bulgogi-recipe.

Wolly, Brian. “A Brief History of Bulgogi, Korea’s Most Delicious Export (Recipe).” Smithsonian Magazine,
https://www.smithsonianmag.com/arts-culture/brief-history-bulgogi-koreas-most-delicious-export-180968132/ Accessed 4 Nov. 2025.