Ingredients

• 1 pear
• 1/2 onion
• 1 thumb-sized piece fresh ginger
• 0.5 cups soy sauce
• 2 cloves garlic

Instructions

1. 1 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.
2. 2 Slice tri-tip thinly against the grain.
3. 3 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.
4. 4 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.
5. 5 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.
6. 6 Plate bulgogi with rice, kimchi, and steamed veggies. Garnish with sliced scallions.

Nutrition per serving