Bulgogi is a traditional Korean dish consisting of meat marinated in sweet and savoury seasonings, then grilled to perfection. The word “bulgogi” literally means “fire meat,” referring to the method of cooking the meat over an open flame or coals, which creates a unique aroma and mouthwatering taste. The seasoning or marinade is the key to bulgogi’s distinctive flavour, relying on a blend of soy sauce, sugar, and signature spices that create a sweet, savoury and slightly smoky taste on the meat.
Bulgogi has been part of Korean cuisine since ancient times, particularly during the Goguryeo Dynasty (37 BC – 668 AD). Initially, this grilled meat dish was known as maekjeok and was prepared simply, without much seasoning. Over time, however, the techniques and ingredients for seasoning evolved, and bulgogi became more complex with its characteristic marinade. Although bulgogi is generally made with beef, there are variations that use other meats, such as:
- Dak Bulgogi is a version made with chicken that uses a similar seasoning, but often with a spicier kick.
- Dwaeji Bulgogi Made with pork and featuring a slightly different marinade, often incorporating Korean chilli paste (gochujang) for a distinctively spicy flavour.
In recent decades, bulgogi’s popularity has spread to various countries. Due to its growing appeal, bulgogi is now frequently used as a flavour in various snacks. Bulgogi-flavoured snacks are usually made with a base of potato, corn, or cassava chips. Additionally, bulgogi is often featured as a flavour in instant noodles, bringing a convenient taste of Korea to a wide audience.
Islandsun Indonesia is one company offering flexible bulgogi seasoning that can be customised to meet individual preferences. This seasoning can be used to create various types of foods with bulgogi flavour, whether for snacks, instant noodles, or other food products. With its adaptability, Islandsun Indonesia’s bulgogi seasoning enables food producers to introduce a Korean taste profile that suits local consumers’ tastes and needs.