This bulgogi is an excellent recipe to prepare with beef tri-tip. An acidic marinade and thin slicing across the grain of the meat make this inexpensive tough cut soft.
IngredientsMarinade1 pear, cut into chunks1/2 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
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