DWAEJI BULGOGI (KOREAN-STYLE SPICY GRILLED PORK) RECIPE
If you want to throw a Korean barbecue feast at home, make sure to include this spicy, char-grilled pork.
Provided by Sasha Marx
Categories Dinner
Yield 4
Number Of Ingredients 18
Steps:
- For the Dwaeji Bulgogi: Combine onion, Asian pear, scallion whites, garlic, and ginger in the bowl of a food processor and process to a coarse purée, scraping down sides of food processor bowl as needed, about 30 seconds. Transfer mixture to a medium bowl and whisk together with gochujang, gochugaru, soy sauce, rice syrup, mirin, sesame oil, and black pepper.
- Place pork in a gallon zipper-lock bag or large baking dish, and pour marinade over the meat. Toss to evenly distribute the marinade, then seal bag, removing as much air as possible (if using baking dish, wrap tightly with plastic wrap). Transfer pork to refrigerator, and marinate for at least 1 hour and up to 24 hours.
- Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, place wire rack on top of grill grate over the coals, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil the wire rack set over the grill grate.
Nutrition Facts : Calories 803 kcal, Carbohydrate 75 g, Cholesterol 124 mg, Fiber 6 g, Protein 42 g, SaturatedFat 11 g, Sodium 3234 mg, Sugar 44 g, Fat 38 g, ServingSize Serves 4, UnsaturatedFat 0 g
KOREAN SPICY MARINATED PORK (DAE JI BOOL GOGI)
This spicy Korean pork is very good served with rice, kimchi, and salad.
Provided by funinthesun
Categories World Cuisine Recipes Asian Korean
Time 4h
Yield 8
Number Of Ingredients 12
Steps:
- Stir together the vinegar, soy sauce, hot pepper paste, garlic, ginger, red pepper flakes, black pepper, sugar, green onions, and yellow onion in a large bowl. Mix in the pork slices, mixing well until completely coated. Place into a resealable plastic bag, squeeze out any excess air, seal, and marinate in the refrigerator at least 3 hours.
- Heat the canola oil in a large skillet over medium-high heat. Add the pork slices in batches, and cook until no longer pink in the center, and lightly browned on the outside, about 5 minutes per batch. Be careful when cooking the meat, the spicy fumes will hurt your nose!
Nutrition Facts : Calories 300.3 calories, Carbohydrate 16.8 g, Cholesterol 55.1 mg, Fat 17.3 g, Fiber 1 g, Protein 19.2 g, SaturatedFat 4.2 g, Sodium 390.3 mg, Sugar 8.3 g
KOREAN BULGOGI PORK
A Korean inspired recipe of marinated pork tenderloin. Easy, quick, and loaded with bold flavors this Korean Bulgogi Pork is one of Korea's most beloved meat dishes.
Provided by Joanna Cismaru
Categories Dinner Lunch Main Course
Time 52m
Number Of Ingredients 10
Steps:
- Prepare the pork tenderloin by cutting it into very thin slices. Place the meat in a ziploc bag. Set aside.
- In a bowl add the garlic, ginger, soy sauce, chili flakes, pear, sesame oil and brown sugar. Whisk everything together well. Pour the marinade over the pork, close the ziploc bag and shake it around a bit to make sure that the all the pork meat is covered in the marinade. Let it marinate at room temperature for 30 minutes or refrigerate for up to 8 hours.
- Add 1 tbsp of the vegetable oil to a large skillet and heat it over medium high heat. Add half of the meat to the skillet and arrange it so that it's in a single layer. Cook it for about 3 minutes without touching the meat, or until the meat starts to brown, almost char, then turn it and cook for another 3 minutes until it's browned on both sides. Remove from skillet to a bowl and set aside.
- Add the remaining tbsp of vegetable oil and remaining meat along with remaining marinade. Repeat cooking the same as above.
- Serve over cooked rice or noodles and garnish with chopped green onions.
Nutrition Facts : Calories 270 kcal, Carbohydrate 10 g, Protein 24 g, Fat 14 g, SaturatedFat 7 g, Cholesterol 73 mg, Sodium 625 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
ASIAN MARINATED GRILLED PORK TENDERLOIN
Provided by Anne Burrell
Categories main-dish
Time 2h40m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- In a medium bowl, combine the soy, rice wine vinegar, chili sauce, ginger, garlic, scallions and orange zest. Place the pork in a large container or bowl and pour the marinade over the pork. Cover with plastic wrap, and let sit for 2 hours at room temperature, or overnight in the refrigerator.
- Remove the pork from the container, put the marinade in a small saucepan and bring it to a boil over medium heat. Remove from the heat and reserve it for drizzling over the pork when serving. *WARNING: This liquid MUST be brought to a boil to kill any bacteria from raw meat juices.
- Preheat the grill to medium-high heat.
- Dust the pork liberally with the ground coriander seed and place on the preheated grill. Brown it on all sides then move it to a cooler part of the grill to cook it to desired doneness, about 10 to 12 minutes.
- Remove the pork from the grill to a cutting board and let rest for 10 minutes before slicing. Slice the pork on the bias and place on a serving platter. Serve drizzled with the reserved boiled soy marinade.
- Pork- the other white meat!
BUTTERFLIED PORK LOIN ON THE GRILL
Provided by Helen Willinsky
Categories Herb Onion Pork Soy Picnic Backyard BBQ Pork Tenderloin Summer
Yield Makes 8 to 10 servings
Number Of Ingredients 9
Steps:
- Trim any excess fat from the pork roast. Butterfly the roast by cutting horizontally through the center almost to the end, then opening the meat up like a book. If in doubt, ask your butcher to butterfly it for you. The meat should lie flat. Place the pork in a shallow dish.
- Combine the remaining ingredients to make a jerk paste. Spread the paste all over the pork loin, cover, and refrigerate for 4 to 6 hours. Let the chilled meat come to room temperature before grilling.
- Prepare a medium-hot fire in a charcoal grill or preheat a gas grill to 350°F. If you are using a charcoal grill, when the coals have burned down, rake them to the side. Set a drip pan in the center of the grill and arrange the coals around it to provide indirect heat. If you're using a gas grill, place the drip pan away from the burner.
- Place the pork on the grill over the pan. Cook for about 2 hours, turning the meat once, or until an instant-read thermometer inserted in the center of the meat registers 155° to 165°F.
- Cut the butterflied pork loin in half lengthwise. Cut into thin slices and serve.
More about "butterflied korean pork tenderloin recipes"
GRILLED PORK TENDERLOIN WITH GOCHUJANG MARINADE
From dadcooksdinner.com
5/5 (1)Category GrillingCuisine KoreanTotal Time 1 hr 23 mins
- Put the pork tenderloins in a gallon zip-top bag or a baking dish. In a medium bowl, whisk the marinade ingredients – gochujang, soy sauce, toasted sesame oil, mirin, and brown sugar – until the brown sugar dissolves. Pour the marinade over the pork tenderloins. (Squeeze the air out of the bag and zip closed if using). Marinate for at least least 1 hour, up to overnight, turning the pork occasionally to even out the marinade.
- Set up the grill for indirect medium heat – half the grill for direct medium heat, half the grill with no heat. For my gas grill, I preheat with all burners on high for 10 minutes, then brush the grill grates clean with my grill brush. I turn half the burners down to medium, and turn off the other half of the burners.
- Remove the tenderloins from the marinade, letting any excess drip off, and put them on the direct medium heat side of the grill. First we sear the pork as if it has four sides: grill it until there are browned grill marks on the bottom, about 2 minutes, then give the pork a quarter turn. Repeat until each side has good grill marks: grill for about 2 minutes, turn, grill for another 2 minutes, turn, and a grill for 2 minutes on the last side. Move the pork to the indirect heat side of the grill, so there are no direct flames below it. (If you have a remote probe thermometer, now is the time to poke it deep into the thickest part of the tenderloin and set it for 145°F). Close the lid and cook until the pork reaches 145°F internal in its thickest part for medium, about 15 minutes. Remove the pork from the grill and let it rest for 10 minutes. Slice, sprinkle with the minced scallions and sesame seeds, drizzle with a little extra gochujang, and serve.
KOREAN PORK BARBECUE RECIPE | CHEF DENNIS
From askchefdennis.com
KOREAN-STYLE PORK TENDERLOIN RECIPE | MYRECIPES
From myrecipes.com
GRILLED PORK TENDERLOIN (BUTTERFLIED) | KEVIN IS COOKING
From keviniscooking.com
10 BEST BUTTERFLY PORK TENDERLOIN RECIPES | YUMMLY
From yummly.com
BUTTERFLIED KOREAN PORK TENDERLOIN – RECIPEFUEL | RECIPES, MEAL …
From recipefuel.com
BUTTERFLIED KOREAN PORK TENDERLOIN RECIPE - WEBETUTORIAL
From webetutorial.com
REAL KOREAN RECIPES: BUTTERFLIED KOREAN PORK TENDERLOIN
From realkoreanrecipes.blogspot.com
BROILED KOREAN PORK TENDERLOIN RECIPE | MYRECIPES
From myrecipes.com
BUTTERFLIED PORK TENDERLOIN RECIPE | MAIN DISH | COOKERYBOOK+
From cookerybookplus.com
BBQ BUTTERFLIED PORK TENDERLOIN - CITYLINE
From cityline.tv
BUTTERFLIED PORK TENDERLOIN - THE DAILY MEAL
From thedailymeal.com
BUTTERFLIED KOREAN PORK TENDERLOIN - LUNCHLEE
From lunchlee.com
BUTTERFLIED KOREAN PORK TENDERLOIN
From topdish.com
HOW TO BUTTERFLY A PORK TENDERLOIN | ONTARIO PORK
From ontariopork.on.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #main-dish #pork #asian #korean #barbecue #easy #dietary #high-protein #low-carb #high-in-something #low-in-something #meat #equipment #grilling #3-steps-or-less
You'll also love