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Pork Bulgogi

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.

Everyday Food, January/February 2004 http://www.marthastewart.com/317046/pork-bulgogi
3.52174
Rated
70.4348100(23)23
  • Prep Time 35 minutes
  • Total Time 35 minutes
  • Yield Serves 4

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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