Popular bulgogi preferred by Koreans

The most popular types of bulgogi among Koreans are primarily beef bulgogi, with the traditional Seoul style (made with homemade broth) and the grilled style (Eonyang/Gwangyang) being the most popular. While it's difficult to establish a precise national ranking, these three styles are generally considered the "Three Great Bulgogis of Korea" and are widely loved. Types and Characteristics of Korean Bulgogi Preferred

In Korea, "bulgogi" generally refers to a beef dish marinated in a sweet and salty soy sauce, but it is divided into various types depending on the cooking method and regional characteristics.

1. Seoul-style bulgogi (traditional style)

1-1) Features: Thinly sliced beef is marinated in soy sauce and cooked on a special grill with a convex center until the broth is thick enough to cook. Many people prefer to mix rice or glass noodles in the broth that comes from the simmering meat and vegetables.

1-2) Popularity: It is especially popular with those who like to eat it with soup, and is close to the image of traditional bulgogi.

2. Unyang-style bulgogi (grilled over direct heat)

2-1) Features: The beef is minced or thinly sliced, seasoned, then spread out on a grill and grilled over an open flame to create a smoky flavor. This dish emphasizes the meat's natural flavor and smoky aroma without the need for broth.

2-2) Popularity: It is popular among gourmets who prefer the flavor and 'smoothness' of meat, and it became popular among workers during the construction of the Gyeongbu Expressway and spread nationwide.

3. Gwangyang-style bulgogi (instant seasoning grilled)

3-1) Features: Like Unyang-style Korean BBQ, it's grilled over an open flame, but the meat is seasoned and grilled directly before it's cooked. The charcoal-infused aroma creates a unique flavor.

3-2) Popularity: It is loved by those who prefer a clean taste and deep charcoal flavor.

4. Other popular types of bulgogi

4-1) Ttukbaegi(earthen pot) Bulgogi: This dish is similar to Seoul-style bulgogi and is made by boiling noodles, mushrooms, and vegetables in a pot. It is popular as a hearty meal.

4-2) Doegi Bulgogi (Stir-fried Pork): This is the second most popular type of bulgogi after beef bulgogi. It's usually seasoned with a spicy sauce based on gochujang or red pepper powder, and is a popular side dish with rice or as an accompaniment to alcohol.

In this way, Koreans enjoy various types of bulgogi depending on the type of meat (beef vs. pork), cooking method (broth vs. direct fire), and seasoning (soy sauce vs. gochujang), and the preferred method also differs slightly depending on the age group (e.g., Generation Z tends to prefer bulgogi, while the 4050 generation tends to prefer kimchi stew).