Clay's Kitchen : 한국어조리법 (Korean Recipes)

한국어조리법 (Korean Recipes)

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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Ton-Yuk-Kui (Korean Pork or Beef)

Recipe from: Carol Lindeen
Servings: 4

pork tenderloin, sliced [1]

For the Marinade:
½ cup soy sauce
¼ cup water
3 tablespoons brown sugar
4 green onions, chopped
2 cloves garlic, crushed
2 pinches ginger, chopped
salt and pepper

Combine the meat with the marinade and allow the mixture to set for about 2 hours at room temperature. Sitr occasionally to make sure all of the meat gets well coated.

Remove the meat from the marinade and dry on paper towels. Save the marinade. Coat the sides and bottom of a baking dish with 2 or 3 tablespoons sesame oil and arrange meat in the dish in a single layer. Bake at 375°F for 50 minutes until the meat is tender. While the meat is baking, bring the marinade to a boil in a saucepan. Reduce the heat to low and cook for approximately 15 minutes. The amount should be a bit reduced. When the meat is finished baking, pour its cooking juices into the marinade and bring the liquid to a boil again. Put the meat on a serving dish and pour some of the hot liquid over it. The remainder of the hot liquid can be served separately for those who wish more moistened meat, or as a gravy on rice.

[1] The recipe calls for 12 teaspoons meat... don't know how much this is in weight...



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