The Evolution of Bulgogi over the Past 100 Years

The purpose of this research is to examine the history of bulgogi’s transition and development over the past century. While bulgogi carries on the legacy of Korean traditional roasted meat, it is simultaneously a very unique cuisine, of which the recipe and meaning have changed over time according to shifting economic and social conditions. As a result, bulgogi is not merely a simple dish; rather, the term embodies numerous symbolic meanings of Korean food culture. The origin of this seasoned roast meat can be traced back to the Goguryeo dynasty (37 BC–AD 668). In different historical periods and social contexts, bulgogi has gone through unusual and dynamic transitions of cooking methods, such as roasting and boiling. One of its first transitional periods (1920s–1960s) is marked by the use of grilled beef that originates from neobiani and the commercialized cooking process of roasting. During the developmental phase of bulgogi (1960s–1990s), bulgogi boiled in meat broth appeared, quickly gaining popularity. The phase of decline in bulgogi consumption and popularity was followed by the revival of bulgogi (after the 1990s), when it was adapted through various cooking methods.

keywords: grilled bulgogi, beef broth bulgogi, neobiani, roast meat, Korean food culture

Reference

Bang, Min-ho. 2003. Modeon supil (Modern Essays). Seoul: Hyangyeon.

Bang, Shin-young. 1958. Godeung yori silseup (High-Level Cooking Practices). Seoul: Jangchoong.

Han, Bok-jin. 2001. Uri saenghwal 100 nyeon eumsik (Our Lives, 100 Years of Food). Seoul: Hyunamsa.

Kang, In-hui. 1987. Hanguk-ui mat (Taste of Korea). Seoul: Daehan Textbook.

Kim, Hyeong-min. 1987. Kim Hyeong-min hoegorok (Memoirs of Kim Hyeong-min). Seoul: Beomusa.

Kim, Sang-bo. 1997. Hanguk-ui eumsik saenghwal munhwasa (The History of Korean Food, Living, and Culture). Seoul: Kwangmoonkak.

Kim, Sang-bo. 2006. Joseon sidae-ui eumsik munhwa (Food Culture in the Joseon Dynasty). Seoul: Garam.

Korean Dinning Information. Hanguk oesik yeongam 2007 (Korean Dinning Yearbook 2007). Seoul: Korean Dining Information.

Lee, Kyou-jin. 2010. “Geundae ihu 100 nyeongan hanguk yungnyu gui munhwa-ui byeonhwa” (Korean Food Culture of Eating Meat during the Past 100 Years). PhD diss., Ewha Womans University.

10.

Lee, Kyou-jin. 2012. “Geundae ihu hanguk yungnyu sobiryang-gwa sobi munhwa-ui byeonhwa: soegogi dwaeji gogi-reul jungsim-euro” (The Transition of Korean Meat Consumption and Consumption Culture after the Modern Times: Focusing on Beef and Pork). Hanguk siksaenghwal munhwa hakhoe (Journal of the Korean Society of Food Culture) 27.5: 422-433.

11.

Lee, Sung-woo. 1985. Hanguk yori munhwasa (Culinary History of Korea). Seoul: Gyomunsa.

12.

Modan Nihonsha. 2007. Ilbon japji modeon ilbon-gwa joseon 1939 (The Japanese Magazine “Modern Japan and Joseon, 1939”). Seoul: Eomunhaksa.

바로가기메뉴

Article Contents

Vol.53 No.4

The Evolution of Bulgogi over the Past 100 Years

Abstract

Reference

Korea Journal