Bulgogi: The Flavor of Fire | Fletchers Mill

Ingredients

• 4, 5-6 ounce tri-tip steaks
• ¼ cup low sodium soy sauce
• 2 tablespoons unseasoned rice vinegar
• 1 tablespoon molasses
• 1 tablespoon minced fresh garlic, about 3 cloves
• 1 tablespoon minced fresh ginger, about a 1-inch piece
• 1 tablespoon toasted sesame seed oil
• 2 teaspoons chili garlic paste
• ¼ cup distilled white vinegar
• 1 tablespoon chili garlic paste
• 1-2 Asian pears, peeled, cored and sliced ¼ inch thick
• 1 cup seeded cucumber, sliced to ¼ inch thick
• 1 red bell pepper, seeded and julienned
• ½ thinly sliced red onion
• pinch of finely ground kosher salt
• 1 teaspoon toasted sesame seeds