I drive by the Shogun restaurant on Eastern Shore Dr. in Salisbury several times a week. For at least a year now, they have had the word Bulgogi on their sign. I have no idea what Bulgogi is, and I have never heard anyone say that they just love Bulgogi. I decided it was time to expand my horizons on the subject of Bulgogi, so I checked the universal reference Wikipedia to see what was up with Bulgogi.

Bulgogi is made from thin slices of sirloin or other prime cut of beef. The meat is marinated with a mixture of soy sauce, sugar, sesame oil, garlic and other ingredients such as scallions or mushrooms, especially white button mushrooms or shiitake. Sometimes, cellophane noodles are added in the dish which varies by region and specific recipe. It is marinated to enhance the flavor and its tenderness.

Bulgogi is traditionally grilled, but pan-cooking is common as well. A practice common at Korean barbecue, whole cloves of garlic, sliced onions, and chopped green peppers are often grilled or cooked at the same time. This dish is sometimes served with a side of lettuce or other leafy vegetable, which is used to wrap a slice of cooked meat, often along with a dab of ssamjang, or other side dishes, and then eaten as a whole.

So Bulgogi is apparently a Korean dish that is being served at this Japanese restaurant. Now I know the rest of the story.