Korea. Bulgogi is documented in Korean texts from the Goguryeo period (37 BCE – 668 CE), originally as maekjeok (grilled skewered meat). The modern bulgogi with soy-based marinade developed in the Joseon Dynasty period. It became South Korea's most internationally recognised dish through the Korean diaspora.
Bulgogi (fire meat) is thinly sliced beef — rib-eye or sirloin — marinated in soy sauce, pear, sesame oil, garlic, and sugar, then quickly grilled or pan-cooked over high heat. The pear (or Asian pear) contains enzymes that tenderise the beef and add a natural sweetness. The result should be tender, juicy, caramelised at the edges, and sweet-savoury. It is the most accessible of Korean barbecue preparations.
- Japanese yakiniku (grilled meat — the Japanese version, influenced by Korean barbecue tradition); Mongolian barbecue (grilled meat with sweet-savoury sauces — the Central Asian ancestor); Vietnamese bo nuong (grilled beef with lemongrass — the Vietnamese grilled beef parallel).
Doenjang jjigae (fermented soybean soup) and a bottle of Jinro soju — the standard Korean restaurant combination. Or ssam (lettuce wraps) with cold Korean lager.