Bul-kogi is best cooked with charcoal
because charcoal keeps its temperature stable and its heat can penetrate
the deep inside of meat to preserve the warmth longer.
Also, it is
important to massage the meat with the edge of knife, such that the meat
becomes soft and the sauce can easily smear into the layers of meat.
Beef meat itself is, in fact, very tough; therefore, pears are often
added to the sauce as their enzymes can break proteins and fats. Hence,
the meat becomes softer.
Then, the meat is further mixed with soy sauce,
sugar, sesame oil, garlic, and other ingredients. Finally, the meats is
cooked with charcoal fire and you can enjoy Bul-kogi.
Beef (sirloin, lean) : 1.1 lb (500 g)
Pear : 1/2
Green onion : 2 stalks
Garlic : 6 cloves
Soy sauce : 4 tbs
Sugar : 2 tbs
Sesame oil : 1 tb
Rice wine, refined : 1 tb
Sesame seed, roasted : 1 ts