Cycle 12 – Item 188

12 (Mon) July 2021

Bulgogi

2.5

by me

at home

-Changgok, Sujeong, Seongnam, Gyeonggi, Republic of Korea-

with the Family

Among the various ways to cook bulgogi, the most common method involves a traditional bulgogi grill pan, especially in restaurants (see for example 7.095 Bulgogi).  Typically heated by a gas flame underneath, the meat is cooked on the domed center plate, which is vented to facilitate heat distribution.  The perimeter of the pan is a channel, usually filled with stock, where cooked meat and other ingredients are slowly simmered.  BBQ + hotpot in one.

I was unable to dig up any history about the pan, though its unique design would suggest some story behind it.

The bulgogi was from E-Mart, pre-marinated.

As a modality, the set-up turned out quite well.  Easy to prep, easy to cook, easy to clean.

However, I didn’t like the pan in 2 respects: (i) the channel is somewhat shallow, so it doesn’t hold much stock, which is needed in sufficient quantity to cook noodles; (ii) the stainless steel surface created a lot of scorching, even after the first batch.

(See RESTAURANTS IN KOREA)

(See GLOBAL FOOD GLOSSARY)

(See HANSIK)

(See BOOZE)