Tri-Tip Bulgogi
Ingredients
- 1 pear
- 1/2 onion
- 1 thumb-sized piece fresh ginger
- 1/2 cup soy sauce
- 2 cloves garlic
- 3 pounds beef tri-tip
- 2 tablespoons grapeseed oil
- 3 tablespoons gochujang
- 2 tablespoons rice vinegar
- 1/2 cup soy sauce
- 1 tablespoon white sugar
- 1 tablespoon fresh ginger
- 1 garlic clove
- 1/2 cup water
- salt and freshly ground black pepper
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds
- 4 scallions
- 1 (8 ounce) package cooked microwave basmati rice
- kimchi
- steamed vegetables for serving
Shop ingredients
Instacart® is a registered trademark of Maplebear Inc.
Instructions
- 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.
Source
Original recipe: View Original