Cycle 17 – Item 207

Post 6,051

31 (Fri) July 2026

Hanwoo 1+ Eonyang Bulgogi

3.5

from Well-Being Mart

by me

at home

-Oksu, Seongdong, Seoul, Republic of Korea-

with DJ and IZ

Eonyang Bulgogi is a Korean dish.  In contrast to standard bulgogi (sometimes attributed to Seoul) – which starts with large, thinly sliced ribbons of beef in a sauce/marinade that eventually turns into broth; includes vegetables (e.g., onions, carrots, mushrooms) (see for example 17.185 Hanwoo 1+ Yangnyeom Bulgogi) and sometimes noodles cooked in the broth (see for example 15.204 Bulgogi); is often prepared in a special vessel designed to contain the broth (see for example 12.188 Bulgogi) – the Eonyang variation (after the town in Ulsan) comprises minced beef, distinctly dry and minimally seasoned, no add-ons, traditionally cooked directly over flames on an open grill (i.e., literally “bulgogi = fire meat”) until crispy.  Despite these differences, Eonyang still tastes kinda the same as the standard – ultimately, it’s about soy sauce + sesame oil + sugar + garlic – just simpler.

Because the meat is minced, thus tenderized, the dish can be made with a cheaper, leaner cut.  Here, each pack contained approximately 380 grams (almost all meat) at 3,500 won per 100 grams =13,000, which is a bargain as is; even better at 20,000 for 2 packs, coming out to a very reasonable 2,600 per 100 grams.  Feeding the 3 of us, costing less than 7,000 per person for a meal consisting of Hanwoo grade 1+.

Being dry, Eonyang bulgogi works well as ssam.

(See RESTAURANTS IN KOREA)

(See GLOBAL FOOD GLOSSARY)

(See HANSIK)

(See BOOZE)

(See PULMUONE)