Hello everybody, it’s Drew, welcome to our recipe page. Today, we’re going to make a special dish, bulgogi style tri-tip. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Have you ever tried bi bim bop? We like to think of this sweet and salty dish as a sort of vegetarian bulgogi. Marinating and pan-frying eggplant keeps it firm, flavorful, and chewy—almost meaty.
Bulgogi Style Tri-Tip is one of the most favored of current trending foods in the world. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look wonderful. Bulgogi Style Tri-Tip is something that I’ve loved my entire life.
To get started with this particular recipe, we have to prepare a few ingredients. You can have bulgogi style tri-tip using 12 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Bulgogi Style Tri-Tip:
- Prepare 3-4 pound tri-tip, cut into 2-inch wide strips
- Get For the marinade:
- Make ready 1 cup lite or low sodium soy sauce
- Prepare 1/2 cup sugar
- Prepare 3 Tablespoons brown sugar
- Get 3 Tablespoons water
- Get 2-3 Tablespoons minced garlic, to taste
- Prepare 2 green onions, chopped
- Prepare 1/2 teaspoon black pepper
- Get 1 Tablespoon distilled white vinegar or 1/4 cup apple sauce as a tenderizer
- Make ready 1 Tablespoon toasted sesame oil
- Take 1 Tablespoon neutral oil
This grilled tri-tip recipe tastes gourmet, but is actually very easy to make. It's a perfect dinner for guests. What harissa is to Moroccan cuisine and what ketchup is to burgers and hot dogs in the USA, gochujang is to bulgogi, a fiery hot condiment made from dried chili peppers, soybean paste, and rice powder, all slowly fermented in huge clay pots, giving a pungent kick both to bulgogi, served at every. Bulgogi is one of Korea's most popular beef dishes that is made from thinly sliced sirloin or another prime cut of beef (rib eye).
Instructions to make Bulgogi Style Tri-Tip:
- Combine all ingredients in a bowl and stir or whisk until sugar is dissolved. Some soy sauces are saltier than others. If your marinade's too salty, try adding 1 teaspoonful of water at a time to dilute the saltiness to taste. Keep in mind as you're tasting, though, that the juices from the meat will also dilute the flavors.
- Let the meat marinate for at least 1 hour. 3 to 6 hours or so ideally. 90 minutes before you're going to grill it, take it out of the fridge to bring the meat up to room temp. Meat almost always cooks better at room temp. (I mean, unless it's a crazy hot or crazy cold day, of course…)
- Grill over a pre-heated medium grill for about 3 minutes per side for something medium rare-ish. (And on these really chunky strips, when I say side, I mean all four of them.)
- Let the meat rest for 7 to 10 minutes before slicing.
- Enjoy!
Bulgogi is traditionally grilled but broiling or pan-cooking is common as well. Whole cloves of garlic, sliced onions, and chopped green peppers are often grilled or cooked at. If you have Korean food before or if you love Korean food, you probably know or had at least once Korean Bulgogi. Bulgogi is Korean sweet and savory meat- usually with beef but sometimes with pork too. If you can't find short ribs, you can substitute with tri-tip.
So that’s going to wrap this up with this special food bulgogi style tri-tip recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
