Bulgogi is a meat marinated in sweet soy sauce, then grilled or cooked in a pan. The term “Bulgogi” means fire meat in Korean. It was originally named Maekjeok when it was grilled on a skewer during the Goguryeo era. It evolved into Neobiani (thinly spread meat). The slices of meat became even thinner and the dish is now called Bulgogi. Bulgogi generally refers to beef, while Dak Bulgogi uses chicken and Dwaeji Bulgogi uses pork. The meat is served over rice or wrapped in leaves. It is even sometimes used as a stuffing for dumplings.
More information on Bulgogi.
Evan really loved Dak Bulgogi. The chicken was tender from marinating overnight, so he could handle it easily. This is the most interest he has shown in a meat dish so far.
Gochugaru is a hot Korean red chili powder. The best gochugaru is made from red chili peppers that have been dried in the sunlight. You can make your own (not common anymore) and it is also available on Amazon as fine or coarse powders: Singsong Korean Hot Pepper Fine Type Powder and Singsong Korean Hot Pepper Coarse Type Powder. I have not been able to find it at any grocery stores in my area, but I have seen it in the local Asian food markets. If you must, cayenne powder can be substituted, but the flavor is just not as authentic as the hot and sweet, smokey gochugaru.