Asian Korean Main Dishes Bulgogi Recipes Tri-Tip Bulgogi Be the first to rate & review! 1 Photo 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. By Roscoe Hall Roscoe Hall Roscoe Hall is not only a hilarious and unique chef, but also an accomplished artist who works in a variety of media. He is more widely recognized for competing on season 18 of Top Chef. Allrecipes' editorial guidelines Published on August 19, 2024 Save Rate Print Share Close Add Photo Prep Time: 30 mins Cook Time: 10 mins Marinate Time: 4 hrs Total Time: 4 hrs 40 mins Servings: 6 to 8 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 6 to 8 servings Marinade 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 Bulgogi 3 pounds beef tri-tip 2 tablespoons grapeseed oil 3 tablespoons gochujang ( Korean hot pepper paste ) 2 tablespoons rice vinegar 1/2 cup soy sauce 1 tablespoon white sugar 1 tablespoon minced fresh ginger 1 garlic clove, minced 1/2 cup water salt and freshly ground black pepper to taste 1 tablespoon sesame oil 1 tablespoon sesame seeds 4 scallions, sliced, or to taste 1 (8 ounce) package cooked microwave basmati rice kimchi for serving steamed vegetables for serving Directions 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. I Made It Print Nutrition Facts (per serving) 700 Calories 33g Fat 33g Carbs 66g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 700 % Daily Value * Total Fat 33g 43% Saturated Fat 1g 5% Cholesterol 188mg 63% Sodium 3094mg 135% Total Carbohydrate 33g 12% Dietary Fiber 4g 13% Total Sugars 11g Protein 66g 132% Vitamin C 27mg 30% Calcium 114mg 9% Iron 6mg 35% Potassium 1188mg 25% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.