Saturday, May 8, 2010

Korean Pork Bulgogi



Pork? Yes, this is the same sauce I would use for beef but I had pork in my freezer. This is my son’s favorite Korean dish along with the spicy tofu. It doesn’t matter to him if it is beef, pork or chicken. He just loves the flavor.

I love that there are no pots or pans, only a zip lock bag. BBQ always makes for easy clean up. So, if the sun is shining, get out of the kitchen and turn on the bbq.

KOREAN PORK BULGOGI
2 pounds pork butt or loin, thinly sliced
1 Tbsp. oil, add just before cooking

MARINADE
¼ cup Kikkoman soy sauce
¼ cup water
1/3 cup sugar
3 cloves garlic, minced
2 slices ginger, minced
½ cup green onions, chopped small
2 Tbsp. sesame oil
1 tsp. sesame seeds, toasted and crushed
1 tsp. black pepper

Mix marinade ingredients together.
**I place everything in my blender for a fast and easy marinade with very little chopping, always add the garlic and ginger at the bottom so they will be close to the blade and chop up quickly.

Marinate meat for at least 2 hours or overnight in a zip lock bag.

Cook over a charcoal grill or in a very hot pan. If cooking in a hot pan, cook in batches to get the meat well browned.

TO TOAST SESAME SEEDS: Place them in a small frying pan on low heat and toss or mix occasionally until the seeds are lightly brown. You can make these ahead of time and keep them in a glass jar in your fridge for when you need them.

MORE KOREAN RECIPES

SPICY TOFU

SPICY KOREAN BEEF SOUP

KAL BI

BEAN SPROUT NAMUL

MORE PORK RECIPES

OVEN KALUA PORK

PAN FRIED PORK CHOPS WITH GRAVY

STIR FRY PORK AND GREEN ONIONS

PICNIC PORK WITH BALSAMIC VINEGAR

PORK & POTATOES WITH SAUERKRAUT

SWEET & SOUR SPARE RIBS

BREADED PORK CUTLETS

KAU YUK

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