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. My dinner tonight – Sous vide tri-tip with bulgogi style marinade, toasted multi grain rice, fried egg. Tri-tip, a flavorful and fairly lean boneless cut of beef from the bottom sirloin, is also called 'triangular' roast because of its shape. 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. It’s 3-4 pound of tri-tip, cut into 2-inch wide strips.
2. It’s of For the marinade:.
3. You need 1 cup of lite or low sodium soy sauce.
4. It’s 1/2 cup of sugar.
5. It’s 3 Tablespoons of brown sugar.
6. You need 3 Tablespoons of water.
7. It’s 2-3 Tablespoons of minced garlic, to taste.
8. It’s 2 of green onions, chopped.
9. You need 1/2 teaspoon of black pepper.
10. It’s 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. You need 1 Tablespoon of neutral oil.

This grilled tri-tip recipe tastes gourmet, but is actually very easy to make. It's a perfect dinner for guests. Tri tip is a cut that really shines when a little smoke flavor is used to highlight it. This is a simple but delicious smoked tri tip recipe that I threw together the other day.

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!.

A good cut of tri tip is delicious all by itself but I was in the mood for a slightly spicy Mexican or Southwest style spicy rub. If you can't find short ribs, you can substitute with tri-tip. This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use. 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.