BEEF BULGOGI Fully Cooked, Korean Inspired Seasoned Beef Strips

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Serving Suggestion - vegetables not included PROTEIN - FULLY COOKED BEEF BULGOGI Fully cooked, Korean inspired seasoned beef strips Suggested Uses: • Enjoy as a snack, appetizer or meal, ﬂavorful on its own or pair with dipping sauce • Add to salads and rice bowls • Use for tacos, wraps, or sandwiches NO • Use for chicken and wafﬂes. Add General Tso’s sauce 0g TRANS FAT MSG for syrup (item #34511) 116 Andover Park East, Suite 200 | Tukwila, WA 98188 | 425.251.3706 | www.innovasiancuisine.com Product Specifications Item: 37803 Beef Bulgogi Product Description: Fully cooked Korean inspired seasoned Choice beef strips. Ingredient Statement: Beef, Soy Sauce (Water, Wheat, Soybeans, Salt, Alcohol, Vinegar, Lactic Acid), Sugar, Cooking Rice Wine (Water, Dextrose, Rice, Corn Syrup, Salt), Garlic, Potato Starch, Sesame Seed Oil, Ginger Puree, Pear Puree, Black Pepper, Crushed Chili Peppers, Soybean Oil as Processing Aid. Contains Soy and Wheat. Preparation Instructions: These products are not ready to eat. Please follow the appropriate instructions. Heat to 165F for 15 seconds. Pack Facts: Pack: 1/40lb Nutrition Facts Serving Size (85 g) Piece Count/Pkg: Not Applicable Servings Per Container: Piece Count/Case: Not Applicable Amount Per Serving Case Net Wt (Lbs): 40 Case Gross Wt (Lbs): 41.5 Calories 200 Calories from Fat 70 Case Dimension: 23.25''L x 15.3125''W x 7.375''H % Daily Value Total Fat 7 g 11% Case Cube: 1.52 Saturated Fat 2 g 10% Cases/Pallet Layer: 5 Trans Fat 0 g 0% 5 Layers/Pallet: Cholesterol 50 mg 17% Cases/Pallet: 25 Sodium 420 mg 18% 13 g 4% Package Dimension: NA Total Carbohydrate Dietary Fiber 0 g 0% UPC: 00695119378036 Sugars 9 g 10695119378033 GTIN: Protein 20 g Vitamin A 0% Vitamin C 0% Shelf Life: Product must be kept refrigerated or frozen Calcium 0% Iron 10% Frozen: 365 Days Refrigerated: 3 days at 36°F Holding @140° F: TBD Ambient Storage: N/A Created on: 11/22/2017 Date Printed 6/11/2018.

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The Evolution of Bulgogi Over the Past 100 Years*
Korea Journal, vol. 53, no. 4 (winter 2013): 168-194. 168 © Korean NationalKOREA Commission JOURNAL for / UNESCO, WINTER 2013 The Evolution of Bulgogi over the Past 100 Years* LEE Kyou Jin and CHO Mi Sook Abstract The purpose of this research is to examine the history of bulgogi’s transition and development over the past century. While bulgogi carries on the legacy of Korean traditional roasted meat, it is simultaneously a very unique cuisine, of which the rec- ipe and meaning have changed over time according to shifting economic and social conditions. As a result, bulgogi is not merely a simple dish; rather, the term embodies numerous symbolic meanings of Korean food culture. The origin of this seasoned roast meat can be traced back to the Goguryeo dynasty (37 BC–AD 668). In differ- ent historical periods and social contexts, bulgogi has gone through unusual and dynamic transitions of cooking methods, such as roasting and boiling. One of its first transitional periods (1920s–1960s) is marked by the use of grilled beef that origi- nates from neobiani and the commercialized cooking process of roasting. During the developmental phase of bulgogi (1960s–1990s), bulgogi boiled in meat broth appeared, quickly gaining popularity. The phase of decline in bulgogi consumption and popularity was followed by the revival of bulgogi (after the 1990s), when it was adapted through various cooking methods. Keywords: grilled bulgogi, beef broth bulgogi, neobiani, roast meat, Korean food culture * This article is a revision of LEE Kyou Jin’s Ph.D. dissertation, “Geundae ihu 100 nyeongan hanguk yungnyu guui munhwa-ui byeonhwa” (Korean Food Culture of Eating Meat during the Past 100 Years) at Ewha Womans University in 2010.
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