Tri-Tip Bulgogi Korean Bbq Style
Prep: 15 minutes
Cook: 45 minutes
Yields: 4 servings
Get ready to dive into the world of Korean-inspired flavors with this mouth-watering Tri-Tip Bulgogi recipe!
An acidic marinade and slicing thinly across the grain of the meat turn this inexpensive tough cut tender. Trust me, you won’t want to miss this!
First, let’s start with the marinade. Combine 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, and 2 garlic cloves in the jar of a blender or food processor and pulse until marinade is smooth.
Place 3 pounds beef 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.
Heat 2 tablespoons grapeseed oil in 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 3 tablespoons gochujang (Korean hot pepper paste), 2 tablespoons rice vinegar
Printable Recipe
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 garlic cloves
- 3 pounds beef tri-tip
- 2 tablespoons grapeseed oil
- 3 tablespoons gochujang (Korean hot pepper paste)
- 2 tablespoons rice vinegar
Instructions
- 1. Combine 1 pear, 1/2 onion, and 1 thumb-sized piece of fresh ginger in a blender or food processor, along with 1/2 cup soy sauce and 2 garlic cloves. Pulse until marinade is smooth.
- 2. Place 3 pounds beef tri-tip into a resealable plastic bag with the marinade. Refrigerate for at least 4 hours or overnight.
- 3. Slice the marinated tri-tip thinly against the grain.
- 4. Heat 2 tablespoons grapeseed oil in a skillet over medium-high heat. Sear the meat until nicely charred, about 1 minute on each side. Remove meat from the pan.
- 5. Add 3 tablespoons gochujang and 2 tablespoons rice vinegar to the skillet.
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