Recipes Ingredients Meat & Poultry Pork Recipes Pork Bulgogi 3.6 (49) 4 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 35 mins Total Time: 35 mins Servings: 4 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. Ingredients 6 small garlic cloves, minced ¼ cup soy sauce 2 tablespoons sugar 2 tablespoons sesame oil 2 teaspoons crushed red pepper 2 teaspoons ginger, freshly grated ¼ 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 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 3 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. Rate it Print