New This Month

Pork Bulgogi


This Korean dish, which comes from Norm Matthews of Junction City, Kansas, features paper-thin slices of meat marinated in a salty-sweet sauce. It is served over rice or wrapped in lettuce leaves.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, January/February 2004


  • 6 small garlic cloves, minced
  • 1/4 cup soy sauce
  • 2 tablespoons sugar
  • 2 tablespoons sesame oil
  • 2 teaspoons crushed red pepper
  • 2 teaspoons ginger, freshly grated
  • 1/4 teaspoon ground pepper
  • 1 pound pork tenderloin, very thinly sliced crosswise
  • 1 large onion, cut into 12 wedges
  • 1 tablespoon olive oil
  • Toasted sesame seeds (optional)


  1. In a medium bowl, combine garlic cloves, soy sauce, sugar, sesame oil, crushed red pepper, ginger, and ground pepper.

  2. Add pork tenderloin and onion wedges; marinate at least 10 minutes.

  3. In a 12-inch skillet, heat olive oil over medium heat. In 3 batches, brown pork and onion, 3 to 5 minutes per batch. Discard marinade.

  4. Return all pork and onion to skillet; cook until warm. Garnish with toasted sesame seeds, if desired.

Reviews Add a comment