Bulgogi Style Tri-Tip. I first tried bulgogi at church potlucks as a child. A sweet lady in our church always made it, since everyone requested it. Since I've grown up, I'm always on the search for Korean restaurants serving up some delicious bulgogi.
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. You can cook Bulgogi Style Tri-Tip using 12 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Bulgogi Style Tri-Tip
- You need 3-4 pound of tri-tip, cut into 2-inch wide strips.
- Prepare of For the marinade:.
- You need 1 cup of lite or low sodium soy sauce.
- It's 1/2 cup of sugar.
- It's 3 Tablespoons of brown sugar.
- Prepare 3 Tablespoons of water.
- Prepare 2-3 Tablespoons of minced garlic, to taste.
- Prepare 2 of green onions, chopped.
- You need 1/2 teaspoon of black pepper.
- Prepare 1 Tablespoon of distilled white vinegar or 1/4 cup apple sauce as a tenderizer.
- You need 1 Tablespoon of toasted sesame oil.
- It's 1 Tablespoon of neutral oil.
In a large resealable plastic bag, combine soy sauce, sesame oil, sesame seeds, garlic, sugar, salt, black pepper, and MSG. Place beef, carrots, and onions in the bag; seal, and shake to coat the vegetables and beef with the sauce. Kevin Awesome post and recipe Josh! Hard to find tri tip here in Central Florida, but the marinade here is something to try on other large cuts of meat for sure!
Bulgogi Style Tri-Tip step by step
- 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!.
David Somerville Great grill session, Josh! I included a link to this recipe from my article on tri tip marinades. Bulgogi (bul-go-gee) is a traditional Korean dish of thinly sliced, marinated and grilled beef. Literally translated "fire beef," the meat is typically cooked over an open flame, although pan sauteing has now become a common way to cook these small, thin pieces of meat. Tri-tip into Bulgogi: From Blah into Bravo JUSTLIKETHAT Chances are, if you have dined in a Korean restaurant, or are lucky enough to have Korean friends or family, you probably have already tasted bulgogi, a thinly sliced marinated sesame beef barbecue that is indescribably delicious.
