Welcome to THE BULGOGI
THE BULGOGI Restaurant has opened in the heart of North Shore region, in Chatswood.
We are located on Victoria Avenue which is the centre of Chatswood, close to the shopping centre and the station. Our first branch of THE BULGOGI has opened with an aim to spread out the greatness of Korean food which is currently becoming widespread globally.
We will brighten your meetings with any kind of purpose such as formal business lunch, friend’s day out or family dinner, with a unique atmosphere of the restaurant with a classy and refined interior décor. Our delightful menus that are based on Korean food culture are also outstanding, and we will give you great services with our friendly staff to assist you. Moreover, in the regard of our spacious hall of 120 seats and the fascinating selection of function menu, we are brilliant for functions and we can stand comparison with other Korean restaurants in Sydney.
Our well trained waiting staff and remarkable kitchen staff, providing exceptional taste of food will give you a memorable time of dining at our restaurant THE BULGOGI.
What is Bulgogi?
“Bulgogi” is known as one of the most famous Korean dishes.
Bulgogi is made from thin slices of prime cuts of beef. The meat is marinated with a mixture of soy sauce, sugar, sesame oil, garlic and other ingredients for the enhancement of its flavour and tenderness. It is then grilled or pan-cooked to be served, sometimes with a side of lettuce or other leafy vegetable.
Its history starts as ancient as from the Koryo Period (918~1392) when the meat culture was called “Mac-joek”. The taste of Bulgogi has developed throughout the history with every region’s culture which has now led to a creation of various Bulgogi in the present time.
Bulgogi, however, contains another meaning that is not as widely known as it is recognized as a beef dish; its literal meaning contains the meaning of “fire” (bul) and “meat”(gogi), therefore referring to the meaning of “cooking the meat on fire”, the barbeque.
During the 20th century, Korean barbeque became widespread in Japan, most notably after the Second World War, and created the famous Japanese style of Yakiniku, a Japanese term referring to grilled meat dishes. Today, due to its Korean origins, Yakiniku is referred to as either “Japanese barbeque” or “Korean barbeque
What is Bibimbap and why is it a great diet food?
Bibimbap describes a type of mixed rice dish topped with Korean style vegetables (called namul), lean meat and other food items. There are several types of Bibimbap, including Dolsot Bibimbap or Hwedopbap, but in its most basic form, the regular Bibimbap includes sliced vegetables, lean meat and hot pepper paste spread on a bed of short grain rice, served in a stone pot, shallow bowl with an egg on top.
The beauty of Bibimbap is in the perfect harmony between various tastes and nutrition that results from mixing various ingredients into one bowl. Mixing ingredients together is the secret to eating a nutritious meal. Although it is a high caloric diet food, the portions are enormous, meaning you stay full longer. Bibimbap never uses any artificial ingredient, and it contains all the five major food groups; By eating one bowl of Bibimbap, you can take in carbohydrate (rice), protein (beef and egg), vitamins and minerals (various vegetables), and of course fat (Sesame oil). In addition, most of the fat in Bibimbap is vegetable fat.
The best way to cook the meat
Cook the meat on high heat: To enjoy the tender and juicy beef, it is the best to cook the meat quickly on high heat so that the outer part of the meat properly cooks. When the surface is just seared, the juice inside does not come out thus making meat as tender and juicy as possible.
Do not flip over the meat too often: If the meat is turned over too many times, the juice gets burned and makes the meat tough.
Do not overcook: As mentioned above, beef is in its juiciest and the tenderest state if it is not fully cooked (however, the surface of the meat must be seared). It can turn out to be tough when it is overcooked.
Why do we use charcoal?
The word “charcoal” is supposedly originated from a story that has been passed on from a long time ago that a Westerner, who took charcoal as medicine, as it was commonly taken as medicine in China, got cured from disease. Therefore “charcoal” is a compound word that is formed from the words “China” and “Cool”, and in pure Korean word, Soot (숯), it also contains a similar meaning of “fresh” and “powerful”.
Also as a scientific fact, charcoal is helpful to the entire living creature as it purifies the air with its abundant clean and fresh air supply, provided from an anion that is created. Charcoal also clears away the carbonation and the smell produced when cooking the meat, so it is commonly used for having a barbeque.
Besides these uses of charcoal for the purpose of removing the smell and cooking the meat, it is widely used in various fields of our living as it is beneficial in many ways. The general reason why it is preferred to use charcoal for barbeque is because it emits far-infrared radiation which comprises mostly the particular section of the light that prevents the meat from burning as much as it can (when compared to cooking the meat with normal fire), while cooking both the surface and the inside of the meat evenly.
Wellbeing food Kimchi!
Kimchi is a traditional Korean fermented dish made of vegetables with varied seasonings. Kimchi has later diversified to include unfermented varieties and various imported seasonings and vegetables previously not available in Korea. There are hundreds of varieties of kimchi, made with a main vegetable ingredient such as napa cabbage, radish, green onion or cucumber. Kimchi is the most common side dish in Korean cuisine.
Kimchi is made of various vegetables and contains a high concentration of dietary fiber, while being low in calories. One serving also provides up to 80% of the daily recommended amount of vitamin C and carotene. Most types of kimchi contain onions, garlic, and peppers, all of which are salutary. The vegetables being made into kimchi also contribute to the overall nutritional value. Kimchi is rich in vitamin A, thiamine (B1), riboflavin (B2), calcium, and iron, and contains a number of lactic acid bacteria, among those the typical species Lactobacillus kimchi. The magazine Health named kimchi in its list of top five "World's Healthiest Foods" for being rich in vitamins, aiding digestion, and even possibly reducing cancer growth.
THE BULGOGI Sauce
Sweet soy sauce: Mixture of garlic, brown sugar and vinegar, boiled in soy sauce for an hour. The sauce is for chicken.
Lemon soy sauce: Mixture of ginger, sugar, lemon and apple, boiled in soy sauce for an hour.
Ponzu sauce: Mixture of soy sauce, apple vinegar, kelp and Japanese sake, fermented for five days
Spicy mayo: Mixture of fresh chili, garlic, ginger and vinegar, mixed again with mayo. The sauce is for creamy eggplant and soft crab salad.
French dressing: Mixture of olive oil and assorted chopped vegetable.
Oriental dressing: Mixture of apple, onion, garlic, sesame oil, olive oil, sugar and soy sauce. The sauce is used for salmon avocado salad
Sesame dressing: Mixture of grinded sesame and ponzu sauce. The dressing is only used for seaweed salad.
Teriyaki sauce: Mixture of ginger, sugar, spring onion, starch syrup, garlic and apple, boiled in soy sauce for two hours. The sauce is matched with chicken, salmon and wagyu steak.
Bulgogi sauce: Beaten mixture of onion, soy sauce, sugar, starch syrup, garlic and pear in blender.
White Béchamel: Mixture of flour, butter, milk and lemon, boiled and reduced to be mixed with fish stock. Chicken Roulade.
Red wine Balsamic sauce: Reduced mixture of red wine and balsamic vinegar. The sauce is for scallop steak.
Wasabi crème sauce: Mixture of wasabi, cream and mustard and reduced. The sauce is used for snapper steak.
Brown sauce: Mixture of HP sauce and Worster sauce
Saikyo miso paste: Mixture of miso paste, sake and sugar. Lamb chop is marinated in Saikyo miso paste for more than a day and grilled.
고추장 [Gochujang] Chili paste: Gochujang is a savory and pungent fermented Korean condiment. Traditionally, it has been naturally fermented over years in large earthen pots outdoors, more often on an elevated stone platform, called jangdokdae (장독대) in the backyard.
된장[Doenjang] Soybean paste: Doenjang is a traditional Korean fermented soybean paste. Doenjang can be eaten as a condiment in raw paste-form with vegetables, similar to the way some people dip celery into cheese. However, it is more commonly mixed with garlic, sesame oil, and sometimes gochujang to produce ssamjang which is then traditionally eaten with or without rice wrapped in leaf vegetables such as Napa cabbage.