It is also often stir-fried in a pan in home cooking. The compound marinated brisket on the grill is derived from the Pyongan dialect, as the dish itself is a delicacy of Pyongan Province, North Korea.
In the Standard Korean Language Dictionary published by the National Institute of Korean Language, the word is listed as meat such as beef that is thinly sliced, marinated, and grilled over the fire. Bulgogi is made from thin slices of sirloin or other prime cuts of beef. Ribeye is also commonly used due to its tenderness and easily cuttable texture. In addition to beef, chicken and pork bulgogi are also common ingredients used to prepare the dish.
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The most common way of preparing beef bulgogi produces a dark looking texture that is well seasoned and flavored. Spicy variations are also common where a spicy paste such as gochujang, made from chili powder, rice, fermented soybeans, barley, and salt, is added to the marinade to make the meat spicy. This is most commonly done with the pork variations. Bulgogi is traditionally grilled, but pan-cooking has become popular as well. Whole cloves of garlic, sliced onions and chopped green peppers are often grilled or fried with the meat.