INGREDIENTS

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 re- duce 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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Nutrition (calculated from recipe ingredients)
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Calories: 58
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 1064.5mg
Potassium: 85.8mg
Carbohydrates: 13.3g
Fiber: <1g
Sugar: 10.2g
Protein: 1.9g