Hey everyone, it’s Drew, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, bulgogi style tri-tip. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Bulgogi Style Tri-Tip is one of the most popular of current trending foods on earth. It is enjoyed by millions every day. It is simple, it is fast, it tastes yummy. They are nice and they look wonderful. Bulgogi Style Tri-Tip is something that I’ve loved my entire life.
Never injected a tri tip.going to have to try that. I love that Korean bbq flavor. 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.
To begin with this recipe, we have to first prepare a few components. You can have bulgogi style tri-tip using 12 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Bulgogi Style Tri-Tip:
- Take 3-4 pound tri-tip, cut into 2-inch wide strips
- Prepare For the marinade:
- Get 1 cup lite or low sodium soy sauce
- Get 1/2 cup sugar
- Prepare 3 Tablespoons brown sugar
- Make ready 3 Tablespoons water
- Make ready 2-3 Tablespoons minced garlic, to taste
- Get 2 green onions, chopped
- Take 1/2 teaspoon black pepper
- Make ready 1 Tablespoon distilled white vinegar or 1/4 cup apple sauce as a tenderizer
- Get 1 Tablespoon toasted sesame oil
- Get 1 Tablespoon neutral oil
Start with marinated tender strips of the beef, grill and serve however you like. 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.
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!
My dinner tonight - Sous vide tri-tip with bulgogi style marinade, toasted multi grain rice, fried egg. 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. You can season it just before cooking with a dry rub (as simple as coarse salt, pepper, and garlic powder). Beef tenderloin, carrot, edible chrysanthemum, egg, enoki mushroom, fish sauce, garlic, green onion, ground black pepper, honey, hot pepper flakes, onion, radish sprouts, red chili pepper, salt, sesame oil, skirt steak, soy sauce, starch noodles, sugar. 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).
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