Pork Bulgogi
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Everyday Food, January/February 2004
- Prep Time 35 minutes
- Total Time 35 minutes
- Yield Serves 4
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Ingredients
- 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)
Directions
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In a medium bowl, combine garlic cloves, soy sauce, sugar, sesame oil, crushed red pepper, ginger, and ground pepper.
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Add pork tenderloin and onion wedges; marinate at least 10 minutes.
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In a 12-inch skillet, heat olive oil over medium heat. In three batches, brown pork and onion, 3 to 5 minutes per batch. Discard marinade.
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Return all pork and onion to skillet; cook until warm. Garnish with toasted sesame seeds, if desired.
This may not be an authentic Korean dish, but it was delicious and spicy! I forgot to add red pepper paste, but the red pepper flakes are plentiful, so I thought the heat was perfect. I served it over white rice with romaine lettuce leaves on the side for stuffing the meat and rice into.
Our Korean family adds red-pepper paste, or kochijung, to this recipe to make it spicy. And you can wrap your meat in red-leaf lettuce for a fresh crunch! You can pick up red-pepper paste at a more specialized Asian grocer. This recipe is very yummy and very quick and easy!!
We also have been making this recipe for a few years now. Its a sure pleaser! We serve ours over white rice,
this is more more juicy and better, in my opinion, when made with pork Boston roast, cut up. It is easier to slice it really thin if you partially freeze it first... or just have the butcher slice it wafer thin for you.
this has been a family favorite for many years.