Food
Bulgogi, once a rare treat, is beloved by all
Seoul-style bulgogi, right, is more like a stew filled with beef and vegetables, while the bulgogi popular in Busan is just beef grilled over charcoal.
Bulgogi is perhaps the most widely recognized food in Korean cuisine. As a catch-all phrase, bulgogi can refer to a dish of thin slices of marinated beef or a flavor profile of soy sauce, garlic and sugar, among other ingredients.
Any way you slice it, bulgogi is tender, savory and slightly sweet. It pairs perfectly with a bowl of white rice. It is a workhorse in Korean households as a meal easily enjoyed by kids and adults and is a staple lunch item for harried workers. Although it is a common meal in Korea today, it was once considered a luxury, reserved for special occasions such as traditional holidays, birthdays or when hosting important guests.
Bulgogi is derived from the words "bul," meaning fire, and "gogi," meaning meat, and originally referred to any meat cooked over a flame. These days, unless noted otherwise, bulgogi refers to thinly sliced beef marinated in a mixture of soy sauce, sugar or honey, sesame oil, garlic, onion, and fruit, like Asian pear or apple, depending on the season.
Bulgogi's delectability can accommodate a wide range of palates and has made it a staple of fusion cuisine. Bulgogi burgers, tacos and sandwiches can be found on menus from L.A. to London.
In Korea, there are two main bulgogi variations: The first is beef grilled over charcoal and popular in the Gyeongsangdo provinces, including Busan; the second features beef cooked on specially designed convex grill pans and is popular in Seoul and its surrounding areas.
Two of the most famous regions for charcoal-grilled bulgogi are Gwangyang and Eonyang.
Seoul-style bulgogi is closer to a stew. The convex shape of the pan allows the meat juices to flow down and flavor the broth at the periphery. The broth is usually filled with "dangmeyon," chewy sweet potato noodles.
Another variation, "ttukbaegi bulgogi," originated from Jeolla-do Province. Meat and vegetables are cooked in "ttukbaegi," or earthenware pots, and covered in broth. The bulgogi bubbles away in its juices, creating a rich and comforting stew. This style is easy to make for home cooks and widely served in school cafeterias and everyday restaurants.
Where to eat bulgogi in Busan
Diners can find every variation of bulgogi citywide. Here are some of our favorite restaurants that specialize in this beloved dish.
Gwangalli Eonyang Bulgogi Busan-jip (광안리 언양불고기부산집)
More commonly known as just Busan-jip, this eatery at Gwangalli Beach has long been a popular spot, always bustling with customers. This 30-year-old establishment uses carefully selected 100% Korean beef, known as "Hanwoo," and home-grown organic produce. The Eonyang style features marinated meat grilled over a fire.
Address: 32 Namcheonbada-ro, Suyeong-gu
Hours: 11 a.m. to 9:30 p.m.
Price (per serving): ￦35,000 for Eonyang bulgogi, ￦43,000 for ribeye, ￦48,000 for beef ribs
Samihun (사미헌)
A famous Hanwoo beef specialty restaurant in the Seomyeon area, Samihun has hosted heads of state from Korea and abroad. Their Seoul-style "bulgogi jeongol," a stew of marinated beef with mushrooms, is a signature item. The "galbitang," or beef rib soup, is also highly recommended.
The restaurant offers private rooms that are ideal for banquets or intimate gatherings.
Address: 19 Seomyeonmunhwa-ro, Busanjin-gu
Hours: 11 a.m. to 9:30 p.m.
Price (per serving): ￦20,000 for Hanwoo mushroom bulgogi jeongol, ￦14,000 for galbitang
Haeundae Amsogalbi-jip (해운대암소갈비집)
Haeundae Amsogalbi-jip opened in 1964 and is now run by second-generation owners. Over the years, the restaurant has become a must-visit spot for anyone visiting Busan. The menu is straightforward: Short ribs, marinated short ribs and bulgogi.
The bulgogi is grilled on a specially designed pan that allows excess oil to drain without ruining the beef taste. As the meat cooks, potato noodles simmer in broth along the edge of the pan.
Address: 333 Haeundaehaebyeon-ro, Haeundae-gu
Hours: 11:30 a.m. to 10 p.m. Break time from 3 to 5 p.m.
Price (per serving): ￦49,000 for bulgogi, ￦58,000 for short ribs
<Vocab Spotlight>
marinated: 절인, 양념에 재운
workhorse: 1) 노동에 쓰이는 말 2) 일을 아주 많이 하는 사람을 일컫는 단어
staple: 기본이 되는, 기초가 되는
harried: 지친, 피곤한
derived: 파생된
convex: 볼록한
earthenware pot: 토기 냄비, 뚝배기
simmer: 끓이다