Korean Elk Bulgogi

Name: Korean Elk Bulgogi
Yield: 4 Servings
Ingredients: 1-1.5 pound The Honest Bison Elk Tri-Tip Roast; ½ cup soy sauce (or coconut aminos); ½ cup brown sugar; 1 Tbsp. sesame oil; 2 Tbsp. chili garlic sauce (see substitutions below); ¼ cup rice vinegar; 2 Tbsp. minced garlic; 1 Tbsp. ground ginger; Sesame seeds for garnish; Chopped green onions for garnish

Here’s another home-twist on a restaurant classic – Korean Elk Bulgogi. It’s as close to a warm, comforting hug from a friend as we can get right now so we’ll take it! This recipe by Primal Pioneer is primarily focused on preparing the meat – a delectable Elk Tri-Tip Roast marinated in a Chili Garlic sauce. From there, you can get creative with the rest of the dish, customizing it according to your own tastes, cravings and current pantry ingredients. Here are some of our go-to’s:

For added crunch: Raw carrots, bean sprouts, crispy lettuce
For extra energy: Fried egg, avocado
For a good base: Rice, rice noodles, cauliflower rice, sauteed greens

These are just some of the ways we’ve personally customized Korean Elk Bulgogi in the past. Get creative and use what you’ve got on hand.

Recipe & Photography by Primal Pioneer.

Korean Elk Bulgogi

Primal Pioneer

Servings

4 Servings

Ingredients

1-1.5 pound The Honest Bison Elk Tri-Tip Roast
½ cup soy sauce (or coconut aminos)
½ cup brown sugar
1 Tbsp. sesame oil
2 Tbsp. chili garlic sauce (see substitutions below)
¼ cup rice vinegar
2 Tbsp. minced garlic
1 Tbsp. ground ginger
Sesame seeds for garnish
Chopped green onions for garnish

Directions

In a bowl, whisk together the soy sauce, brown sugar, sesame oil, chili garlic sauce, rice vinegar, minced garlic, and ground ginger.
Cutaway any silver skin or large fat deposits on the elk tri-tip. Then, thinly slice the entire tri-tip.
Place the sliced tri-tip into the bowl with the marinade and place it into the refrigerator to marinate for at least 3 hours.
When ready to cook, remove the marinated meat from the refrigerator. Heat a large skillet over medium heat. Working in small batches as to not overcrowd the skillet, add the tri-tip to the skillet and sear both sides, just enough to brown both sides, and then set aside. Continue until all of the meat has been seared.
Serve immediately over rice or noodles and top with chopped green onions and sesame seeds.

Note: We’ve purposefully tried to make this recipe easy, using ingredients you hopefully already have. Times are weird right now, so if you can, skip the trip to the store and improvise where you need to.