The word bulgogi is both a noun and an adjective, describing a variety of flavors and a number of cooking styles. As such, it's an umbrella term that has allowed for some of the most inventive and delicious dishes to emerge from Korean cuisine.
Traditionally, bulgogi meat is marinated and then grilled on a charcoal grill. But these days, it's also commonly pan-fried and cooked on a hot cast iron skillet.
Bulgogi can be served with a side of kimchi, rice and a cabbage salad. It can also be wrapped in a lettuce leaf, and stuffed into a burrito, making it a versatile staple of the dinner table.
You can find bulgogi at many Korean restaurants, especially the AYCE KBBQ spots. For instance, at Bulgogi Hut in Brooklyn, it's a staple in their deluxe option for $26, a full meal with rice, japchae (Korean-style stir-fried vegetables), and banchan (Korean side dishes).
There are a few places to buy beef bulgogi at the store: You can find it at H Marts, but beware that some have been known to break when sliced thinly. You can also ask your local butcher to slice your beef for you, which will save you some time and money.
Some butchers carry presliced beef in the freezer section. These are often used for other dishes, like takoyaki or shabu-shabu.
The most common cut of beef used for bulgogi is flank steak. But some people use rib-eye, chuck or skirt steak, which are more marbled and easier to slice thinly.
