This bulgogi is a great dish to make with beef tri-tip. An acidic marinade and slicing thinly across the grain of the meat turn this inexpensive tough cut tender.
Preparation Details
Prep Time: 30 mins
Cook Time: 10 mins
Total Time: 4 hrs 40 mins
Servings: 6 to 8
Ingredients
- 1 pear , cut into chunks
- 1/2 onion , cut into chunks
- 1 thumb-sized piece fresh ginger , cut into chunks
- 1/2 cup soy sauce
- 2 cloves garlic
Steps
- Combine pear, onion, ginger, 1/2 cup soy sauce, and 2 garlic cloves in the jar of a blender or food processor and pulse until marinade is smooth. Place tri-tip into a resealable plastic bag with the marinade. Refrigerate for at least 4 hours or up to overnight.
- Slice tri-tip thinly against the grain.
- Add grapeseed oil to a skillet over medium-high heat. When skillet is hot, sear meat until nice and charred, about 1 minute on each side. Remove meat from pan.
- Add gochujang, rice vinegar, soy sauce, white sugar, minced garlic, minced ginger, and 1/2 cup water to the skillet. Stir until blended and smooth. Simmer sauce for 3 minutes and return meat back to the pan; simmer meat in sauce until heated through, 1 to 2 minutes. Season with salt and pepper.
- Remove bulgogi from heat, drizzle with sesame oil, and sprinkle with sesame seeds. Heat rice in the microwave for 90 seconds, or according to package directions.
- Plate bulgogi with rice, kimchi, and steamed veggies. Garnish with sliced scallions.
