Six government organizations, including the Korean Food Promotion Institute, formerly known as the Korean Food Foundation, and the Ministry of Culture, Sports and Tourism, introduced their “10 Korean Recipes Loved Around the World” in September 2016, targeting non-Korean tourists who will visit Korea for the PyeongChang 2018 Olympic and Paralympic Winter Games. The aim is to help tourists enjoy Korean cuisine and widen their understanding of Korean culinary heritage. The 10 selected dishes constitute a Korean menu that contains the essential identity of Korean cuisine, while improving each dish's individual taste, convenience and appearance.



Modern bulgogi is a dish where one enjoys marinated beef with bread and fresh vegetables.

Modern bulgogi is a dish where one enjoys marinated beef with bread and fresh vegetables.



Bulgogi was the most popular Korean dish among non-Korean tourists visiting Korea, based on a recent survey conducted by the Korea Tourism Organization. 

People enjoy bulgogi by grilling thinly-sliced marinated beef strips with vegetables and ample juice from the delicious meat. However, there are other methods to enjoy the dish, too. For example, in Gwangyang, Jeollanam-do Province, or in Eonyang, Gyeongsangnam-do Province, many people enjoy the dish by grilling the meat without the meat juices. 

Modern bulgogi, introduced as one of the 10 official dishes for the PyeongChang 2018 Olympic and Paralympic Winter Games, is yet another bulgogi recipe, which includes making and roasting marinated beef patties. This helps to keep the meat juices, while adding more taste, too, by roasting the meat to crispy perfection. 

Director Yoon Sook-ja of the Institute of Traditional Korean Food says, “Modern bulgogi has a slightly different taste from existing bulgogi recipes, as the beef holds the juices inside the marinated and battered meat. You can enjoy this dish when enjoying the Olympic events in the stadium.” 

** Recipe for modern bulgogi 

** Ingredients (four servings)

Ground beef (sirloin) 600g 

Marinade: pear 100g, onion 30g, kiwi 8g, minced garlic 3 tablespoons (48g), minced green onions 4 tablespoons (56g), sugar 3 tablespoons (36g) 
Cheongju refined rice wine 30 ml, soy sauce 2 tablespoons (36g), crushed peppers 1/8 teaspoons (1g), rice grain syrup 2 tablespoons (38g) 

slices of bread, fresh lettuce leaves, baby lettuce leaves (handful) 

The ingredients of modern bulgogi include sirloin beef strips, onions, pears, garlic, green onions, soy sauce and a bit of kiwi for the marinade and bread.

The ingredients of modern bulgogi include sirloin beef strips, onions, pears, garlic, green onions, soy sauce and a bit of kiwi for the marinade and bread.



** Instructions 

1. Put the pear, kiwi and onions into a blender to purée. 
2. Mix the purée with the soy sauce, sugar and the rest of the ingredients to make the marinade. 
3. Marinate the ground beef and let it sit for about 1 hour. 
4. Cut the bread into round pieces using a cookie cutter or other mold. Buns, buckwheat crepes or cooked rice can be also used. 
5. Shape the marinated ground beef into bite-sized meatballs. Roast the meat on a heated pan over medium heat. 
6. Toast the round bread circles until the surface gets slightly crispy. Place the meat and vegetables on each of the bread circles. 

Director Yoon Sook-ja of the Institute of Traditional Korean Food prepares the pear, onions, kiwi fruit and other ingredients for the bulgogi marinade.

Director Yoon Sook-ja of the Institute of Traditional Korean Food prepares the pear, onions, kiwi fruit and other ingredients for the bulgogi marinade.


Shape the marinated ground beef into bite-sized meatballs. Roast the meat in a heated pan over medium heat.

Shape the marinated ground beef into bite-sized meatballs. Roast the meat in a heated pan over medium heat.