Bulgogi (불고기)

A Savory Everyday Pairing

When it comes to comfort food, bulgogi holds a special place in our hearts. The sweet and savory marinated beef, grilled to perfection, is a dish that has been a staple in Korean cuisine for centuries. And while the traditional bulgogi is delicious, we also love the option of a vegetarian bulgogi (using mushrooms or tofu) when we're craving a lighter, plant-based version. Both options go beautifully with makgeolli!

What is Bulgogi?

Bulgogi (불고기) is thinly sliced beef marinated in a mixture of soy sauce, sesame oil, garlic, sugar, and a few other ingredients that create its signature sweet and savory flavor. The beef is then grilled or stir-fried until it's perfectly caramelized and tender. It's one of the most beloved dishes in Korean cuisine and is often served with sides of banchan (small side dishes), steamed rice, and, of course, some makgeolli to wash it all down.

Why Does Bulgogi Go So Well with Makgeolli?

The sweetness of bulgogi pairs beautifully with the subtle sweetness of makgeolli. While both have sweet elements, the contrast in texture and the savory notes in the bulgogi, like the soy sauce and garlic, prevent the sweetness from becoming overwhelming. The slight tanginess of makgeolli also helps to balance the richness of the beef, creating a satisfying combination that’s both flavorful and refreshing. It’s the perfect blend of sweet, savory, and tangy that enhances each bite and sip.

Our Simple Bulgogi Recipe

Making bulgogi at home is easier than you might think. You can use the same marinade for both beef and vegetarian versions; just adjust the cooking time slightly depending on the ingredient. Here’s how we do it:

You’ll need:

For the marinade:

• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp sugar
• 2 cloves garlic, minced
• 1 tbsp grated ginger (optional)
• 1 tbsp rice wine or mirin
• 1 tsp gochugaru (Korean red pepper flakes, optional for a little heat)

For classic beef bulgogi:

• 500g thinly sliced beef (sirloin or ribeye works great)

For vegetarian bulgogi (choose one):

• King oyster mushrooms, sliced lengthwise
• Firm tofu, pressed and cut into 1 cm slices
• Soy curls, rehydrated and drained
• Seitan or tempeh, thinly sliced

Instructions:

1. Prepare the Marinade:
   In a bowl, combine soy sauce, sesame oil, sugar, garlic, ginger, rice wine, and gochugaru (if using). Stir well until the sugar dissolves.
2. Marinate the Beef (or Veggie Option):
   Add the thinly sliced beef (or mushrooms/tofu) to the marinade and toss to coat evenly. Let it sit for at least 30 minutes (or up to 2 hours) in the fridge to soak up all the flavors.
3. Cook the Bulgogi:
   Heat a pan or grill over medium-high heat. Add the marinated beef (or veggie alternative) and cook for about 5-7 minutes, stirring occasionally, until the beef is cooked through and slightly caramelized. For the vegetarian version, mushrooms should soften and tofu will crisp up at the edges.
4. Garnish and Serve:
   Transfer the cooked bulgogi to a serving plate, sprinkle with sesame seeds and chopped green onions, and serve with a side of steamed rice.

From Our Kitchen to Yours

Whether you’re hosting a dinner with friends or just craving a cozy meal at home, bulgogi and makgeolli is a pairing that’s bound to impress. It’s simple, delicious, and easy to recreate in your own kitchen - whether you’re cooking with meat or going fully plant-based. Cheers! 🥂