Bulgogi is literally “fire meat,” a Korean-style grilled or roasted dish made of thin, marinated slices of beef or pork, grilled on a barbecue or on a stove-top griddle. It is also often stir-fried in a pan in home cooking
Korea Centers for Disease Control and Prevention is conducting an epidemiological investigation into a case of 7 children and 1 adult who showed symptoms of food poisoning with vomiting and diarrhea after eating McDonald’s hamburgers on 25 Aug 2017 at a Jeonju branch in North Jeolla.
Authorities are not ruling out the possibility that the 8 individuals contracted hemolytic-uremic syndrome (HUS), widely known as “hamburger disease,” a bacterial infection that can leave the renal system severely damaged.
On 25 Aug 2017, a group of 15 adults and elementary school students from the same church in Jeonju visited McDonald’s Jeonju branch and ate bulgogi burgers together. A day later, 7 children and 1 adult experienced diarrhea and vomiting. The authorities declared an epidemiological probe into the case on Sat 2 Sep 2017.
As the case was publicized, McDonald’s Korea halted selling bulgogi burgers nationwide starting on Sat 2 Sep 2017. On its website, a notice says, “We have decided to stop selling bulgogi burgers pending the outcome of the ongoing investigation by authorities,” adding that the multinational company’s Korean branch was taking the issue seriously. It also said the company will do its best to help patients recover, though without elaborating on how or when.
The outcome of the ongoing probe is expected to be made public around Wed 6 Sep 2017.
ProMED-mail reports classic bulgogi recipes use a marinade of soy, ginger, garlic, and gochujang (Korean chili paste) to flavor and tenderize strips of meat. Because combining a marinade into ground beef would change the consistency of the hamburger, making it more of a “sloppy-joe”, usually a bulgogi inspired sauce is used on top of the burger although a Korean inspired spice combination can be added to the ground beef.