This Korean dish, featuring paper-thin slices of meat marinated in a salty-sweet sauce, is served over rice or wrapped in lettuce leaves. Courtesy of Norm Matthews of Junction City, Kansas.
- 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)
In a medium bowl, combine garlic cloves, soy sauce, sugar, sesame oil, crushed red pepper, ginger, and ground pepper.
Add pork tenderloin and onion wedges; marinate at least 10 minutes.
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.
Return all pork and onion to skillet; cook until warm. Garnish with toasted sesame seeds, if desired.