Description
Bulgogi, meaning “fire meat,” is a beloved Korean dish known for its savory, slightly sweet, and smoky flavors. Traditionally made with premium cuts like ribeye, this version uses tri-tip for an economical yet flavorful twist. With a tenderizing marinade of soy, pear, and ginger, this dish balances authentic Korean ingredients with a modern approach, perfect for any dinner setting.
Ingredients
Units
Scale
- 1 pear
- 1 onion
- 1-inch piece fresh ginger
- 1/2 cup soy sauce
- 2 garlic cloves
- 1 tri-tip beef, thinly sliced against the grain
- 1 tablespoon grapeseed oil
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon rice vinegar
- 1 tablespoon white sugar
- 1/2 cup water
- Salt and pepper, to taste
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds
- Cooked rice (for serving)
- Kimchi (for serving)
- Steamed vegetables (for serving)
- Sliced scallions (for garnish)
Instructions
- Make the Marinade: Blend the pear, onion, ginger, ½ cup soy sauce, and garlic cloves in a blender or food processor until smooth.
- Marinate the Meat: Place the thinly sliced tri-tip in a resealable plastic bag, add the marinade, and refrigerate for at least 4 hours or overnight for enhanced flavor.
- Cook the Meat: Heat grapeseed oil in a skillet over medium-high heat. Sear the meat for about 1 minute on each side until charred. Remove from the pan.
- Prepare the Sauce: In the same skillet, combine gochujang, rice vinegar, soy sauce, sugar, minced garlic, ginger, and ½ cup water. Simmer for 3 minutes while stirring.
- Finish Cooking: Add the seared meat back to the pan and simmer in the sauce for 1-2 minutes until heated through. Season with salt and pepper to taste.
- Serve: Drizzle sesame oil and sprinkle sesame seeds over the bulgogi. Serve with rice, kimchi, and steamed vegetables. Garnish with sliced scallions.
Nutrition
- Calories: 320-400 (depending on portion size and sides)