Street food Bulgogi — the authentic version

The best Bulgogi I've ever had came from a street stall, not a restaurant. The fiery and fermented intensity was completely different — more direct and uncompromised. perilla leaves was used without hesitation, the way it should be.

the communal banchan side dishes are as important as the main. The a pojangmacha street tent setting meant eating standing up or on a low stool, which is how this food is supposed to be encountered. soju was sold right next to it. Don't wait to find the 'right' restaurant. Find the street version first.