Tri-Tip Bulgogi Recipe

Name: Tri-Tip Bulgogi
Prep time: 30 min
Cook time: 10 min
Total time: 280 min
Yield: 6
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 pound beef tri tip; 2 tablespoons grapeseed oil, divided; 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

Cook Time: 10 minutes

Bulgogi (Korean BBQ Beef)

Servings: 6

Ingredients

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 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

Step 1: Combine pear, onion, ginger, soy sauce, and garlic cloves in a blender or food processor. Pulse until the marinade is smooth.
Step 2: Place the tri-tip into a resealable plastic bag and pour the marinade over the meat. Seal the bag and refrigerate for at least 4 hours or overnight for the best flavor.
Step 3: After marinating, slice the tri-tip thinly against the grain.
Step 4: Heat grapeseed oil in a skillet over medium-high heat. Once the skillet is hot, sear the meat for about 1 minute on each side until it becomes nicely charred. Remove the meat from the skillet.
Step 5: In the same skillet, add gochujang, rice vinegar, soy sauce, white sugar, minced garlic, minced ginger, and water. Stir the mixture until smooth and well-blended. Let it simmer for 3 minutes.
Step 6: Return the seared meat to the skillet and simmer in the sauce for 1-2 minutes, or until heated through. Season with salt and pepper to taste.
Step 7: Once the meat is coated in the sauce, remove the skillet from the heat. Drizzle the bulgogi with sesame oil and sprinkle sesame seeds on top.
Step 8: Microwave the basmati rice for 90 seconds, or according to the package directions.
Step 9: Plate the bulgogi along with the rice, kimchi, and steamed vegetables. Garnish with sliced scallions for added flavor and color.

Nutrition Facts (per serving)

Calories: 700
Total Fat: 33g (43% Daily Value)
Saturated Fat: 1g (5% Daily Value)
Cholesterol: 188mg (63% Daily Value)
Sodium: 3094mg (135% Daily Value)
Total Carbohydrates: 33g (12% Daily Value)
Dietary Fiber: 4g (13% Daily Value)
Total Sugars: 11g
Protein: 66g (132% Daily Value)
Vitamin C: 27mg (30% Daily Value)
Calcium: 114mg (9% Daily Value)
Iron: 6mg (35% Daily Value)
Potassium: 1188mg (25% Daily Value)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

History and Origins of Tri-Tip Bulgogi

Bulgogi, literally meaning "fire meat" in Korean, has a rich history dating back to the Goguryeo era (37 BCE 668 CE), where marinated grilled meats were a staple for royalty and military feasts. Traditionally made with thin slices of sirloin or ribeye, the modern adaptation using tri-tip has emerged due to the cuts affordability and robust flavor. Tri-tip bulgogi combines the classic Korean marinade techniques with a cut of beef prized for its tenderness when sliced against the grain, providing a unique texture compared to conventional bulgogi.

Regional Characteristics

This variation of bulgogi is especially popular in the southern regions of Korea, where beef tri-tip is more readily available and grilling culture thrives. Unlike the northern provinces, which often favor pork or seafood, southern Korean cuisine emphasizes marinated beef dishes with a balance of sweet, savory, and spicy flavors. The addition of pear in the marinade, common in southern recipes, helps tenderize the meat while imparting a subtle natural sweetness that complements the heat of gochujang.

Difference from Similar Dishes

While traditional bulgogi uses sirloin or ribeye, tri-tip bulgogi stands out because of the cuts firmer texture and triangular shape, which allows for slightly thicker slices that still absorb the marinade deeply. Compared to galbi, which uses short ribs, tri-tip bulgogi is leaner but retains a rich beefy flavor. Additionally, the inclusion of gochujang in the sauce distinguishes it from classic bulgogi, which is often sweeter and soy-based, giving tri-tip bulgogi a mild kick and a slightly caramelized finish when seared.

Typical Serving Settings

Tri-tip bulgogi is commonly served at Korean barbecue restaurants, home gatherings, and festive occasions. It pairs perfectly with steamed rice, kimchi, and lightly sauted or steamed vegetables. In Korea, it is often presented family-style, allowing diners to assemble their own wraps with lettuce, rice, and banchan. Its versatility also makes it a popular choice for casual weeknight dinners or for impressing guests at dinner parties.

Interesting Facts

The use of pear in the marinade is not just for flavor; its natural enzymes break down protein fibers, tenderizing the beef.
Tri-tip is a relatively recent addition to Korean-style bulgogi, becoming popular outside Korea due to the cuts affordability and flavor.
Bulgogi was traditionally cooked over open flames, and modern skillet methods aim to replicate that slight char and smokiness.
Sesame oil and seeds are almost always added at the end of cooking to preserve their aroma and nutty flavor, enhancing the dishs authenticity.
Tri-tip bulgogi demonstrates the adaptability of Korean cuisine, merging traditional techniques with cuts of meat more commonly found in Western markets.

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FAQ about Tri-Tip Bulgogi Recipe

You can store the cooked Tri-Tip Bulgogi in an airtight container in the refrigerator for up to 3-4 days. If you want to store it for a longer period, you can freeze it for up to 3 months. Make sure to let the dish cool to room temperature before refrigerating or freezing.

While the recipe calls for beef tri-tip, you can substitute it with other cuts of beef such as flank steak or sirloin. Just ensure that you slice the meat thinly against the grain to achieve the best texture.

Yes, you can make the marinade up to 2 days in advance. Just store it in the refrigerator in an airtight container until you're ready to use it. This will also allow the flavors to meld and intensify.

To adjust the spice level, you can reduce the amount of gochujang (Korean hot pepper paste) or replace it with a milder ingredient such as chili paste or a small amount of sriracha. If you prefer a spicier dish, add more gochujang or additional red pepper flakes.

Yes, if you cannot find gochujang, you can substitute it with a combination of chili paste, soy sauce, and a little sugar. The flavor will be different, but it will still result in a tasty marinade and sauce.

The sesame oil and sesame seeds contribute to the flavor and texture of the dish, but you can skip them if you prefer or if you don’t have them on hand. You could also substitute the sesame oil with another oil, though it will change the flavor profile.

For a perfectly cooked bulgogi, the beef should be seared quickly over high heat, just enough to develop a nice char on the outside while staying tender on the inside. It's typically cooked for about 1 minute on each side, but you can check by cutting a piece of meat to see if it's cooked through. The beef should still be slightly pink in the middle for the best texture.

Yes, you can use any type of rice you prefer, such as jasmine, white rice, or brown rice. The basmati rice used in the recipe is a personal choice, and other rice varieties will pair just as well with the bulgogi.

You can absolutely add vegetables to the bulgogi, either in the cooking process or as a side dish. Popular choices include bell peppers, mushrooms, or zucchini. Just sauté them with the beef or serve them alongside the dish.

For the best results, marinate the beef for at least 4 hours, though marinating it overnight will allow the flavors to penetrate deeper, making the beef more flavorful and tender. Avoid marinating it for more than 24 hours, as the acidic ingredients might break down the meat too much.

Comments

Nicole Scott

10/13/2022 12:43:37 AM

I opted for papaya instead of pear. Perfect 10/10 rating!

Scott Gomez

05/02/2024 01:46:30 PM

I believe it would be enhanced with some delicious side dishes to complement the flavors. Do you have any suggestions?

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Tri-Tip Bulgogi Recipe