Tri-Tip Bulgogi
Tri-Tip Bulgogi is a tender and flavorful Korean-inspired beef dish.Tri-tip steak is thinly sliced and marinated in a sweet and savory sauce.Soy sauce, garlic, ginger, sesame oil, and pear create a rich flavor.The beef is cooked quickly over high heat until beautifully caramelized.Slicing the tri-tip against the grain helps create a tender texture.Serve this delicious beef with rice, lettuce wraps, or Korean side dishes.
Ingredients
For the Beef
- 2 pounds (900 g) tri-tip steak
- 1 tablespoon neutral cooking oil, if needed
For the Bulgogi Marinade
- ⅓ cup soy sauce
- 3 tablespoons brown sugar
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 5 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- ½ small Asian pear, grated or blended
- ½ small onion, finely grated
- 2 tablespoons chopped scallions
For Garnishing
- Toasted sesame seeds
- Sliced scallions
- Thinly sliced red chili, optional
- Lettuce leaves, optional
- Steamed rice
Instructions
Partially Freeze the Tri-Tip
- Place the tri-tip in the freezer for approximately 30–45 minutes.This firms the meat slightly and makes it easier to slice thinly.
Slice the Beef
- Using a sharp knife, slice the tri-tip as thinly as possible.Always slice against the grain for a more tender result.
Prepare the Marinade
- In a large bowl, combine the soy sauce, brown sugar, honey, sesame oil, rice vinegar, garlic, ginger, grated Asian pear, grated onion, black pepper, and chopped scallions.Whisk until the sugar is mostly dissolved.
Marinate the Beef
- Add the thinly sliced tri-tip to the bowl.Massage the marinade into the beef until every piece is evenly coated.Cover and refrigerate for at least 1 hour.For deeper flavor, marinate for up to 4 hours.
Prepare the Cooking Surface
- Heat a large cast-iron skillet, grill pan, or outdoor grill over high heat.The surface should be very hot before adding the beef.
Cook in Small Batches
- Add a single layer of beef to the hot pan.Avoid overcrowding the cooking surface.Cook for approximately 1–2 minutes per side, depending on the thickness of the slices.
Continue Cooking
- Repeat with the remaining marinated tri-tip.Add a small amount of oil if necessary.
Combine the Beef
- Once all the beef is cooked, return it briefly to the skillet.Toss everything together for approximately 30 seconds.
Rest Briefly
- Remove the beef from the heat.Allow it to rest for a few minutes before serving.
Garnish
- Sprinkle with toasted sesame seeds and freshly sliced scallions.Add thinly sliced red chili if desired.
Serve
- Serve the Tri-Tip Bulgogi hot with steamed rice, lettuce leaves, kimchi, and Korean-inspired side dishes.
Notes
- Slicing direction: Always slice tri-tip against the grain for maximum tenderness.
- Partial freezing: Chilling the beef in the freezer briefly makes thin slicing easier.
- Asian pear: Pear adds natural sweetness and helps create a tender texture.
- Marinating time: One to four hours provides excellent flavor without overwhelming the beef.
- High heat: A hot cooking surface creates better browning and caramelization.
- Small batches: Avoid overcrowding the pan because excess moisture can cause steaming.
- Sugar: Watch the beef carefully because the sweet marinade can burn.
- Serving: Tri-Tip Bulgogi is best enjoyed immediately after cooking.