Pork Bulgogi

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.

  • Prep:
  • Total Time:
  • Servings: 4
Pork Bulgogi

Source: Everyday Food, January/February 2004

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

  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 three 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.

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