Recipe: Tasty Bulgogi Style Tri-Tip

Bulgogi Style Tri-Tip. This popular Korean dish is usually made with thinly shaved marinated beef and then grilled with onions. Place beef, carrots, and onions in the bag; seal, and shake to coat the vegetables and beef with the sauce. Log in or sign up to leave a comment Log In Sign Up.

In a medium bowl, combine pear, soy sauce, brown sugar, sesame oil, garlic, ginger and gochujang. Place the beef in a shallow dish. Combine soy sauce, sugar, green onion, garlic, sesame seeds, sesame oil, and ground black pepper in a small bowl. You can have Bulgogi Style Tri-Tip using 12 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Bulgogi Style Tri-Tip

1. It's 3-4 pound of tri-tip, cut into 2-inch wide strips.
2. You need of For the marinade:.
3. It's 1 cup of lite or low sodium soy sauce.
4. You need 1/2 cup of sugar.
5. It's 3 Tablespoons of brown sugar.
6. Prepare 3 Tablespoons of water.
7. You need 2-3 Tablespoons of minced garlic, to taste.
8. Prepare 2 of green onions, chopped.
9. Prepare 1/2 teaspoon of black pepper.
10. You need 1 Tablespoon of distilled white vinegar or 1/4 cup apple sauce as a tenderizer.
11. You need 1 Tablespoon of toasted sesame oil.
12. Prepare 1 Tablespoon of neutral oil.

Bulgogi -My Korean grandmother's family beef bulgogi recipe is made of thinly sliced beef (usually rib-eye), pre- soaked in bulgogi marinade. Bulgogi is grilled on a barbeque or pan-fried. Tender caramelized beef bulgogi tastes so amazing! This bulgogi recipe is authentic and best served with steamed rice.

Bulgogi Style Tri-Tip step by step

1. 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..
2. 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...).
3. 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.).
4. Let the meat rest for 7 to 10 minutes before slicing..
5. Enjoy!.

This soy-based marinade works best with fattier cuts of meat like ribeye, tri-t. Grilled tri-tip roast has a ton of flavor. This recipe uses a simple spice rub and produces drippings you'll love to use for gravies and sauces. You can also use this flavorful marinade for other types of beef, chicken, pork and even seafood! A good marinade really adds a lot of flavor to any cut of meat or fish.