Korean Pork Or Beef – We Love God!

We believe in one God the Father Almighty, Maker of heaven and earth, and of all things visible and invisible. And in one Lord Jesus Christ, the only-begotten Son of God, begotten of the Father before all worlds, God of God, Light of Light, Very God of Very God, begotten, not made, being of one substance with the Father by whom all things were made; who for us men, and for our salvation, came down from heaven, and was incarnate by the Holy Spirit of the Virgin Mary, and was made man, and was crucified also for us under Pontius Pilate. He suffered and was buried, and the third day he rose again according to the Scriptures, and ascended into heaven, and sitteth on the right hand of the Father. And he shall come again with glory to judge both the quick and the dead, whose kingdom shall have no end. And we believe in the Holy Spirit, the Lord and Giver of Life, who proceedeth from the Father and the Son, who with the Father and the Son together is worshipped and glorified, who spoke by the prophets. And we believe one holy catholic and apostolic Church. We acknowledge one baptism for the remission of sins. And we look for the resurrection of the dead, and the life of the world to come. Amen.

Unknown Author

CATEGORY	CUISINE	TAG	YIELD
Meats	Korean	Meats	4	Servings

INGREDIENTS

12	t	Pork, tenderloin slices
		Marinade:
1/2	c	Soy sauce
1/4	c	Water
3	T	Sugar
2		Green onion, scallions c
2	c	Garlic, crushed
2	pn	Ginger, chopped
		Salt & pepper.

INSTRUCTIONS

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)  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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