Ton-yuk-kui (korean Pork Or Beef) *** Xpst31a Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
12 tsp: Pork, tenderloin, slices
Marinade:,
1/2 cup: Soy sauce,
1/4 cup: Water,
3 tbsp: Sugar,
2 each: Green onion, -- scallions, c
2 cup: Garlic, crushed
2 pinch: Ginger, chopped,
Salt & pepper.,
Directions:
Preparation: Combine the meat with the marinade and allow the
mixture to soak for about 2 hours at room temperature, Stir
occasionally to make sure all of the meat gets well coated. Then take
the meat from the marinade and dry on paper towels. Be sure to save
the marinade. Coat the sides and bottom of a baking dish with 2 or 3
Tbs. of Sesame oil and arrange to pork in the dish so there is only
one layer of the meat.
Bake in a pre heated oven (375 F) for 50 minutes until the meat is
tender. While the meat is bak- ing take the marinade and in a sauce
pan bring to a boil.
When boiling re- duce the heat to low and cook for approx 15
minutes. The amount should be a little reduced. When the meat is
finished baking pour its cooking juices into the reduced marinade and
bring the liquid to a boil again. Put the meat on a serving dish and
pour some of the hot liquid over the pork. The remain- der of the hot
liquid can be served seperately for those who wish to have more
liquid on their meat or as a gravy on their rice.
Bul-ko-kee: Almost the Korean National dish.Very popular in Hawaii
and Korean cafes on the US west Coast.. THEODORE SEDGWICK (XPST31A)
Source from luhu.jp
mixture to soak for about 2 hours at room temperature, Stir
occasionally to make sure all of the meat gets well coated. Then take
the meat from the marinade and dry on paper towels. Be sure to save
the marinade. Coat the sides and bottom of a baking dish with 2 or 3
Tbs. of Sesame oil and arrange to pork in the dish so there is only
one layer of the meat.
Bake in a pre heated oven (375 F) for 50 minutes until the meat is
tender. While the meat is bak- ing take the marinade and in a sauce
pan bring to a boil.
When boiling re- duce the heat to low and cook for approx 15
minutes. The amount should be a little reduced. When the meat is
finished baking pour its cooking juices into the reduced marinade and
bring the liquid to a boil again. Put the meat on a serving dish and
pour some of the hot liquid over the pork. The remain- der of the hot
liquid can be served seperately for those who wish to have more
liquid on their meat or as a gravy on their rice.
Bul-ko-kee: Almost the Korean National dish.Very popular in Hawaii
and Korean cafes on the US west Coast.. THEODORE SEDGWICK (XPST31A)
Source from luhu.jp