Hello everybody, it’s Brad, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, bulgogi style tri-tip. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Bulgogi Style Tri-Tip is one of the most favored of current trending foods on earth. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions daily. Bulgogi Style Tri-Tip is something that I have loved my entire life. They are fine and they look fantastic.
Have you ever tried bi bim bop? DW's Way, How To Prepare, BBQ, Reverse Sear A Beef Tri-Tip "Tri Tip" Cut Of Beef Is Popular For BBQ Out West In California, Santa Maria Style BBQ Cooking. We like to think of this sweet and salty dish as a sort of vegetarian bulgogi.
To get started with this recipe, we must first prepare a few ingredients. You can cook bulgogi style tri-tip using 12 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Bulgogi Style Tri-Tip:
- Make ready 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
- Get 1/2 cup sugar
- Make ready 3 Tablespoons brown sugar
- Get 3 Tablespoons water
- Get 2-3 Tablespoons minced garlic, to taste
- Take 2 green onions, chopped
- Take 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
- Get 1 Tablespoon neutral oil
Bulgogi: Bulgogi is surprisingly easy to make even without one of those in-table grills. The best reason NOT to cook bulgogi under the broiler is that it requires too many batches; a grill generally has more surface area. It's best not to stand on ceremony, and just eat the meat as soon as it's done. If you can't find short ribs, you can substitute with tri-tip.
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!
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use. 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. Traditional accompaniments for tri-tip include Santa Maria-style salsa, grilled garlic bread, salad, and small pinkish-colored beans of Hispanic origin—pinquito—stewed Tri-tip is very accommodating.
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