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
SPICY KOREAN PORK BELLY (JEYUK BOKKEUM)
Delicious Korean BBQ doesn't require a grill or tons of fuss! Hooni Kim will teach you how to get the right mix of spicy and sweet for this authentic pork stir-fry before caramelizing the meat to perfection, right on the stovetop.
Provided by Hooni Kim
Categories main-dish
Time 8h30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Marinade: The day before cooking, slice pork belly into bite-size pieces: 2-inch squares, ¼-inch thin. (Note: Cut the pieces thinner than shown in the video.) Set aside. Smash and peel the garlic, then finely chop. Use the flat part of your knife to press down on the garlic to further break it down, then continue to mince. Place in a mixing bowl along with the pork, sugar, sesame oil, soy sauce, sake, mirin, and gochujang. Mix the ingredients together and set aside.
- Peel and trim the onion, then slice in half. Cut each half into thin half-moon slices. Place the sliced onions on top of the pork mixture, but do not mix. Cover the bowl with plastic and marinate overnight in the refrigerator.
- Garnish: Prior to cooking, trim and discard scallion roots. Fill a bowl with water. Line up scallions in a flat, even layer and use a sharp knife to cut them thinly, employing a slicing motion, not a chopping motion. (Slicing with minimal pressure will keep the scallions bright and vibrant.) Place sliced scallions in water and move around to remove impurities. Drain in a colander, then wrap in a clean towel and squeeze out remaining liquid. Spread scallions on a paper towel-lined plate to further dry while cooking the pork.
- Pork: Remove marinated pork from refrigerator and mix in the onions. Heat a nonstick skillet over medium-high heat, 1 minute. Add ½ tablespoon oil and continue heating, 30 seconds. Add some of the pork and onion mixture in an even layer, making sure not to overcrowd the pan. Lower heat to medium and let the pork cook undisturbed until caramelized on one side, shaking the pan occasionally, 4-5 minutes. Flip meat over and cook the other side, 3-4 more minutes. Remove to a plate and repeat with remaining pork in batches. Garnish with scallions and serve with white rice.
KOREAN SESAME PORK STIR-FRY
Throw strips of pork loin into a wok with crunchy veg and sesame seeds for a speedy Asian dinner - ready in half an hour
Provided by Katy Gilhooly
Categories Dinner, Main course
Time 30m
Number Of Ingredients 10
Steps:
- Mix together 1 tbsp oil, the sesame seeds, soy sauce, mirin, chilli sauce and ginger. Pour over the pork and mix it all together. Heat the remaining oil in a large non-stick frying pan or wok. Add the pork and fry for 5 mins until browned. Add the peppers and spring onions, and cook for 5-10 mins more until the vegetables have softened and the pork is cooked through. Serve with cooked rice.
Nutrition Facts : Calories 407 calories, Fat 21 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 12 grams sugar, Fiber 4 grams fiber, Protein 39 grams protein, Sodium 1.8 milligram of sodium
KOREAN PORK STRIPS
Quick and simple dinner for those busy weeknights that we all know and love! Serve over steamed rice for a tasty meal.
Provided by TGirl
Categories Pork
Time 35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees.
- Add all ingredients to ziplock bag, shake to mix, and marinate pork for 5 min, or up to 3 hours.
- Spray 9x13 baking dish with cooking spray, then place pork in dish, pouring marinade over pork.
- Bake 30-35 minutes.
- Cut pork into thin slices before serving.
Nutrition Facts : Calories 250.8, Fat 10.2, SaturatedFat 2.2, Cholesterol 73.8, Sodium 769.3, Carbohydrate 12.9, Fiber 1.8, Sugar 7.3, Protein 27
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- Cut pork into thin slices. If using pork shoulder, as I did, halve it lengthwise to form two long pieces, then slice the pieces. See photo below.
- To cook, heat oil in a large non stick skillet (Note 4) over high heat. Add garlic and onion, cook for 2 minutes until translucent. Add pork and cook for 5 minutes or until dark golden and caramelised, and just cooked through.
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Servings 4Total Time 25 minsEstimated Reading Time 50 secs
- Heat oil in a large wok or skillet set over medium-high heat. Add pork to wok. Cook, stirring, for 5 minutes or until browned all over. Transfer to a plate.
- Add onion and carrot. Cook for 5 minutes or until softened. Add broccoli florets; stir-fry 3 minutes or until slightly softened. Stir in VH® Korean BBQ Stir-Fry Sauce and sesame oil; bring to a boil. Reduce heat to medium-low; return pork to wok.
- Simmer for 3 to 4 minutes or until pork is cooked through. Serve over steamed white short-grain rice. Sprinkle with green onion and sesame seeds.
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