PORK BULGOGI

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Pork Bulgogi image

This Korean dish, which comes from Norm Matthews of Junction City, Kansas, features paper-thin slices of meat marinated in a salty-sweet sauce. It is served over rice or wrapped in lettuce leaves.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 35m

Number Of Ingredients 11

6 small garlic cloves, minced
1/4 cup soy sauce
2 tablespoons sugar
2 tablespoons sesame oil
2 teaspoons crushed red pepper
2 teaspoons ginger, freshly grated
1/4 teaspoon ground pepper
1 pound pork tenderloin, very thinly sliced crosswise
1 large onion, cut into 12 wedges
1 tablespoon olive oil
Toasted sesame seeds (optional)

Steps:

  • In a medium bowl, combine garlic cloves, soy sauce, sugar, sesame oil, crushed red pepper, ginger, and ground pepper.
  • Add pork tenderloin and onion wedges; marinate at least 10 minutes.
  • In a 12-inch skillet, heat olive oil over medium heat. In 3 batches, brown pork and onion, 3 to 5 minutes per batch. Discard marinade.
  • Return all pork and onion to skillet; cook until warm. Garnish with toasted sesame seeds, if desired.

Nutrition Facts : Calories 311 g, Fat 16 g, Fiber 1 g, Protein 25 g

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