Homedinner recipes Easiest Way to Prepare Yummy Bulgogi Style Tri-Tip

Easiest Way to Prepare Yummy Bulgogi Style Tri-Tip

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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.

Bulgogi Style Tri-Tip 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. Combine all ingredients in a bowl and stir or whisk until sugar is dissolved. You can cook Bulgogi Style Tri-Tip using 12 ingredients and 5 steps. Here is how you cook that.

Ingredients of Bulgogi Style Tri-Tip

  1. Prepare 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. It’s 1/2 cup of sugar.
  5. Prepare 3 Tablespoons of brown sugar.
  6. Prepare 3 Tablespoons of water.
  7. Prepare 2-3 Tablespoons of minced garlic, to taste.
  8. You need 2 of green onions, chopped.
  9. Prepare 1/2 teaspoon of black pepper.
  10. Prepare 1 Tablespoon of distilled white vinegar or 1/4 cup apple sauce as a tenderizer.
  11. It’s 1 Tablespoon of toasted sesame oil.
  12. Prepare 1 Tablespoon of neutral oil.

Some soy sauces are saltier than others. Combine all ingredients in a bowl and stir or whisk until sugar is dissolved. Some soy sauces are saltier than others. Food blog for foodies and food lovers.

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!.

Gourmet, garden, simple, international—If it's wholesome, healthy, and yummy, we care about it! 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.

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