Grill, roast, sear, or char – the method of adding fire to bulgogi isn’t set in stone, but it is vital. After all, bulgogi literally translates to “fire meat.”

Traditionally bulgogi is made with pork or beef. The cut of each meat varies, though rib-eye and sirloin are the most common beef varieties.

The traditional Korean-style bulgogi marinade is made with Asian pear, scallions, garlic, soy, and roasted sesame oil, but the variations are nearly endless. Everyone has their own secret recipe.

Sliced and grilled onions add sweetness to balance out the intense savory qualities of the meat. Combine onions with a tender piece of fire-cooked meat, and you've got the perfect bite.

This one’s optional, though every chef in Korea seems to add their own extra something – whether it’s sauce, cooking style, or presentation – that they consider to be uniquely theirs, and undoubtedly the best. Once you’ve tasted a few variations, it’s hard to disagree with them.