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Tri-Tip Bulgogi

Tri-Tip Bulgogi

Cost $20, save $15

Source: Recommended by CookPal

  • 16 Min
  • 6 Servings
  • $20

INGREDIENTS

  • Marinade

    • 1 thumb-sized piece fresh ginger
    • 1/2 cup soy sauce
    • 2 cloves garlic

  • Main

    • 3 pounds beef tri-tip
    • 2 tablespoons grapeseed oil

  • Sauce

    • 3 tablespoons gochujang
    • 2 tablespoons rice vinegar
    • 1/2 cup soy sauce
    • 1 tablespoon white sugar
    • 1 tablespoon fresh ginger
    • 1/2 cup water
    • 1 tablespoon sesame oil
    • 1 tablespoon sesame seeds

  • Side

    • 1 (8 ounce) package cooked microwave basmati rice

STEPS

1

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.

2

Slice tri-tip thinly against the grain.

3

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.

4

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.

5

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.

6

Plate bulgogi with rice, kimchi, and steamed veggies. Garnish with sliced scallions.

NUTRIENTS

Per 1 serving

🔥

700

Calories

  • 66
    Protein
  • 33
    Carbs
  • 33
    Fats

💡 Marinate the tri-tip overnight for maximum flavor and tenderness.Slice the tri-tip thinly against the grain to ensure tenderness.Pair with kimchi or other fermented vegetables for an authentic Korean touch.Use freshly minced ginger and garlic for a more vibrant flavor.