| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Korean |
Main dish, Marinades, Ethnic |
4 |
Servings |
INGREDIENTS
| 12 |
sl |
Pork ; tenderloin, slices |
| 1/2 |
c |
Soy sauce, |
| 1/4 |
c |
Water, |
| 3 |
tb |
Sugar, |
| 2 |
|
Green onion;– scallions, c |
| 2 |
|
Cloves Garlic ; crushed |
| 2 |
pn |
Ginger ; chopped, |
|
|
Salt & pepper. |
INSTRUCTIONS
MARINADE
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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