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
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 KOREAN BEEF SOUP
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
at 8:43 AM