Tri-Tip Bulgogi

For the Marinade:

• 1/2 cup soy sauce
• 1/4 cup brown sugar
• 2 tablespoons sesame oil
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 tablespoons rice vinegar
• 2 tablespoons gochujang (Korean red chili paste) or 1 tablespoon chili paste for a milder version
• 1 tablespoon mirin (optional, for a touch of sweetness)
• 1 tablespoon sesame seeds
• 1/4 cup green onions, chopped
• 1 tablespoon cornstarch (optional, for thickening the marinade)

For the Tri-Tip:

• 1.5 to 2 pounds tri-tip roast
• 2 tablespoons vegetable oil (for grilling or pan-searing)

Instructions

1. Prepare the Marinade:
   • In a bowl, mix together the soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, rice vinegar, gochujang, and mirin (if using).
   • Stir in the sesame seeds and chopped green onions. If you want a thicker marinade, dissolve the cornstarch in a tablespoon of water and mix it in.
2. Marinate the Tri-Tip:
   • Place the tri-tip roast in a large resealable plastic bag or a shallow dish.
   • Pour the marinade over the meat, ensuring it is well-coated.
   • Seal the bag or cover the dish and refrigerate for at least 2 hours, or overnight for best results.
3. Preheat the Grill or Pan:
   • If using a grill, preheat it to medium-high heat.
   • If using a skillet or grill pan, heat it over medium-high heat and add the vegetable oil.
4. Cook the Tri-Tip:
   • Remove the tri-tip from the marinade and let any excess drip off.
   • For grilling: Place the tri-tip on the grill and cook for about 5-7 minutes per side, depending on thickness, for medium-rare to medium doneness. Use a meat thermometer for accuracy (135°F for medium-rare, 145°F for medium).
   • For pan-searing: Place the tri-tip in the hot skillet and sear for about 5-7 minutes per side until you achieve your desired level of doneness.
5. Rest and Slice:
   • Once cooked, let the tri-tip rest for about 10 minutes before slicing. This helps retain the juices.
   • Slice the meat against the grain into thin strips.
6. Serve:
   • Serve the Tri-Tip Bulgogi with steamed rice, Korean side dishes like kimchi, or lettuce wraps. Garnish with additional sesame seeds and chopped green onions if desired.