Recipe: Delicious Bulgogi Style Tri-Tip

Bulgogi Style Tri-Tip. Great recipe for Bulgogi Style Tri-Tip. Umami from the soy sauce, savory from garlic and green onion, just a hint of nuttiness from the toasted sesame oil and a touch of sweet - I have yet to come across a carnivore or omnivore who doesn't LOVE this stuff. This soy-based marinade works best with.

In a medium bowl, combine pear, soy sauce, brown sugar, sesame oil, garlic, ginger and gochujang. The flavorful marinade - made with soy sauce, sesame seeds and oil, garlic, and a little sugar - gives a unique flavor to beef and vegetables. Serve over white rice for a complete meal. You can cook Bulgogi Style Tri-Tip using 12 ingredients and 5 steps. Here is how you cook it.

Ingredients of Bulgogi Style Tri-Tip

1. You need 3-4 pound of tri-tip, cut into 2-inch wide strips.
2. Prepare 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. Prepare 3 Tablespoons of brown sugar.
6. Prepare 3 Tablespoons of water.
7. You need 2-3 Tablespoons of minced garlic, to taste.
8. You need 2 of green onions, chopped.
9. It's 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 instructions

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!.

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. Let me say, my search will go no further than my kitchen from now on. Cutaway any silver skin or large fat deposits on the elk tri-tip.

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