Bulgogi Style Tri-Tip. 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.
It's best not to stand on ceremony, and just eat the meat as soon as it's done. DW's Way, How To Prepare, BBQ, Reverse Sear A Beef Tri-Tip "Tri Tip" Cut Of Beef Is Popular For BBQ Out West In California, Santa Maria Style BBQ Cooking. Bulgogi jungol is a hearty, delicious one-pot meal that is also a good way to use any leftover marinated bulgogi and vegetables from your fridge. 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
- It’s 3-4 pound of tri-tip, cut into 2-inch wide strips.
- It’s of For the marinade:.
- Prepare 1 cup of lite or low sodium soy sauce.
- Prepare 1/2 cup of sugar.
- You need 3 Tablespoons of brown sugar.
- You need 3 Tablespoons of water.
- It’s 2-3 Tablespoons of minced garlic, to taste.
- You need 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.
- Prepare 1 Tablespoon of toasted sesame oil.
- You need 1 Tablespoon of neutral oil.
We always have marinated meat in the freezer, and bulgogi jungol is one of the easiest ways to use that beef in an easy Korean stew. Beef tri-tip, cut from the bottom sirloin, is commonly cooked as a small roast. Here, David Guas Most authentic Bulgogi – Korean Beef BBQ recipe with honey and rice wine. Recipe also has variations adding different vegetables.
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..
Bulgogi is perhaps the most well known Korean dish. Thin slices of beef steak are marinated in a delicious sauce consisting of soy, sesame, ginger, and garlic. It is commonly served over rice. Garnish with sliced green onions for both color and flavor. The word "bulgogi" translates to "fire meat." Traditionally, it refers to a Korean barbecue favorite: beef prepared with flavorful sauces, then grilled over a flame.