Discover Korean Food #6: Dr. Sook-Ja Yoon’s "Bulgogi" (THE EAST Campaign in Association with The Institute of Traditional Korean Food)

Bulgogi is a dish barbecued of thinly sliced beef that is pre-marinated with various seasonings on a hot barbecue pan. Bulgogi has been popular since the 1950s when the beef was served in thin slices to make it more tender and cut down the waiting time for diners.

◎ Ingredients & Quantity
* 300 g beef (sirloin)seasoning sauce : 36 g (2 tbsp) soy sauce, 12 g (1 tbsp) sugar, 10 g (½ tbsp) honey, 14 g (1 tbsp) minced green onion, 16 g (1 tbsp) minced garlic, 3 g (½ tbsp) sesame salt, 0.5 g (1/5 tsp) ground black pepper, 50 g (pear 100 g) pear juice, 13 g (1 tbsp) sesame oil
* 200 g (medium 1 ea) onion
* 100 g lettuce 

◎ Preparation
1. Clean blood of beef with cotton cloths, remove fats and tendons, and cut into 5 cm-wide, 4 cm-long and 0.3 cm-thick along with opposite direction of the texture.
2. Skin onion and wash, shred at intervals of 0.5 cm-wide (190 g).
3. Blend seasoning sauce.
4. Wash lettuce under running water.

◎ Recipe
1. Add seasoning sauce to the beef and fumble with hands, then add onion, marinate it for 30 min.
2. Heat the barbecue pan, pan-fry the beef on high heat for 3 min. then turn over the beef, lower the heat to medium, fry it another 5 min.
3. Serve with lettuce.

Korean food has been appraised as a genuine, slow, healthy food for its organization with the seasons and regional specialties, harmony of food ingredients and combination of food groups. In spite of high interest in Korean food by global villagers, there haven’t been any good books introducing Korean food with internationally comprehensible recipes. As part of the project “Research and Development Project for Standardization of Korean Cuisine” driven by the Korean government, this book is designed to standardize the recipes of the selected 100 Korean foods by using international system of units (SI unit) and to present the pleasure of cooking healthy Korean food easily for everyone around the world. It also gives useful tips, such as service temperature, total cooking time, suggested utensils, nutritional information for one serve, along with specific instructions for preparing ingredients and cooking.


As a principal researcher of the Research and Development Project for the Standardization of Korean Cuisine, she has been in the lead to popularize and globalize the Korean food. She has been extending diverse R&D, lectures and writing books, and also acting as a publicity ambassador for the globalization of Korean food at the various overseas exhibitions. She has held the Special Exhibition of Korean Royal Court Cuisine during the APEC Korea in 2005 and promoted the 4th Korean Food Festival in UN Headquarters in 2007, won high praises from ambassadors to UN and overseas journals for the beauty and excellence of Korean food. Major works are: “Korean Food,” “Traditional Korean Food,” “The Store and Fermentation Food of Korea,” “Korean Traditional tteok,” “Cookies and Beverages,” “Good Morning, Kimchi,” “Gyuhapchongseo,” “The Beauty of Wedding Food” and so on.


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