Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, bulgogi style tri-tip. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Have you ever tried bi bim bop? We like to think of this sweet and salty dish as a sort of vegetarian bulgogi. Marinating and pan-frying eggplant keeps it firm, flavorful, and chewy—almost meaty.
Bulgogi Style Tri-Tip is one of the most popular of recent trending foods on earth. It’s easy, it is fast, it tastes yummy. It is appreciated by millions every day. Bulgogi Style Tri-Tip is something which I have loved my entire life. They’re nice and they look fantastic.
To begin with this recipe, we have to prepare a few ingredients. You can have bulgogi style tri-tip using 12 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Bulgogi Style Tri-Tip:
- Get 3-4 pound tri-tip, cut into 2-inch wide strips
- Get For the marinade:
- Prepare 1 cup lite or low sodium soy sauce
- Get 1/2 cup sugar
- Prepare 3 Tablespoons brown sugar
- Prepare 3 Tablespoons water
- Get 2-3 Tablespoons minced garlic, to taste
- Get 2 green onions, chopped
- Prepare 1/2 teaspoon black pepper
- Get 1 Tablespoon distilled white vinegar or 1/4 cup apple sauce as a tenderizer
- Prepare 1 Tablespoon toasted sesame oil
- Take 1 Tablespoon neutral oil
Tri-tip, a flavorful and fairly lean boneless cut of beef from the bottom sirloin, is also called 'triangular' roast because of its shape. This grilled tri-tip recipe tastes gourmet, but is actually very easy to make. It's a perfect dinner for guests. My dinner tonight - Sous vide tri-tip with bulgogi style marinade, toasted multi grain rice, fried egg.
Steps 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!
A tri tip weighs roughly two pounds, which makes it more than a single person feed, but the perfect cut for sharing. I cooked up a tri tip recently with my homie Evan LeRoy. The fine folks at Pit Barrel Cooker Co had just sent me out a grill and I was keen to take it on it's maiden voyage. 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).
So that is going to wrap this up for this exceptional food bulgogi style tri-tip recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
