Title: Korean Pork or Beef
Categories: Meat
Yield: 4 Servings
| 12 | ts | Pork; tenderloin, slices |
| | | Marinade: |
| 1/2 | c | Soy sauce, |
| 1/4 | c | Water, |
| 3 | tb | Sugar, |
| 2 | | Green onion;-- scallions, c |
| 2 | c | Garlic; crushed |
| 2 | pn | Ginger; chopped, |
| | | Salt & pepper. |
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
reduce 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)