KOREAN PORK TENDERLOIN
Make and share this Korean Pork Tenderloin recipe from Food.com.
Provided by Christy R P
Categories Pork
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Wrap bacon around tenderloins; fasten with toothpicks.
- Place meat in a baking dish.
- combine remaining ingredients; pour over meat.
- Let stand in refrigerator for 4 to 5 hours, turning meat at least once while marinating.
- Roast in a preheated 300 degrees oven 1 1/2 hours or until meat thermometer reaches 170 degrees; baste occasionally, turning meat once. Serve pan juices separately to spoon over meat.
BUTTERFLIED KOREAN PORK TENDERLOIN
Pork tenderloin is lean and juicy when properly cooked but has a fairly mild flavor. Combine it with assertive seasonings like soy, ginger and garlic in a Korean-style marinade, and the results are bold and delicious. Time does not include marinating time.
Provided by Crafty Lady 13
Categories Pork
Time 18m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Make a long cut in center of each tenderloin running the length of the meat, stopping about 1/4 inch from bottom. Spread open; gently flatten with heel of your hand. Place each tenderloin between 2 sheets of plastic wrap; pound to 1/2-inch thickness.
- Place tenderloin in 13 x 9-inch glass baking dish. Combine all remaining pork ingredients in small bowl; pour over pork, turning to coat. Cover and refrigerate 16 to 24 hours, turning occasionally.
- Heat grill. Remove tenderloin from marinade, shaking off excess; discard marinade. Grill, covered, over medium-high heat or coals 5 to 8 minutes or until pale pink in center, turning once. Remove pork. Cover loosely with foil; let stand 10 minutes.
Nutrition Facts : Calories 279.1, Fat 11.3, SaturatedFat 3.3, Cholesterol 99.8, Sodium 1420, Carbohydrate 9.3, Fiber 0.8, Sugar 5.9, Protein 34.3
KOREAN PULLED PORK SANDWICH WITH ASIAN SLAW
Provided by Bobby Flay
Categories main-dish
Time 10h30m
Yield 6 to 8 servings
Number Of Ingredients 33
Steps:
- For the Korean pulled pork: Remove the pork from the refrigerator 30 minutes before cooking.
- Whisk together the soy sauce, gochujang, hoisin, ketchup, vinegar, honey, sesame oil, five-spice powder and pepper until smooth. Rub the pork with the marinade, cover and refrigerate for at least 4 hours and up to 24 hours.
- Prepare the Caja China according to manufacturer's directions. Cook until the pork reaches 190 degrees F, 3 to 3 1/2 hours. Remove the pork, place in a baking pan, tent with foil and let the pork rest for 20 minutes. Reserve the juices for the BBQ sauce.
- For the Korean BBQ sauce: Heat the oil in a medium high-sided saute pan. Add the shallots and cook until soft. Whisk in the reserved juices from the pork, the chicken stock, ketchup, gochujang, honey, soy sauce and five-spice powder and cook until slightly reduced. Remove from the heat, add the vinegar and sesame oil.
- For the Asian slaw: Whisk together the vinegar, honey, sesame oil, and soy sauce until the honey is dissolved. Add the peas, carrots, cabbage and sesame seeds. Toss to combine; season with salt and pepper. Cover and refrigerate until cold, at least 1 hour.
- For serving: Using tongs, pull the pork into bite-size bits. Toss with the BBQ sauce. Mound some slaw on the bottoms of the buns. Top with the pork and the top bun.
KOREAN-STYLE PORK WRAPS WITH CHILI SAUCE
Provided by Emeril Lagasse
Categories main-dish
Time 2h20m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Wrap the pork tenderloin in several sheets of plastic wrap and place in the freezer for 40 minutes. (This is to make it easier to thinly slice, so make sure it doesn't freeze completely.)
- In a medium mixing bowl, combine the soy sauce, sugar, 2 teaspoons of the sesame oil, green onion, garlic, and ginger. Whisk together until the sugar dissolves.
- Take the pork out of the freezer and unwrap on a clean cutting board. Slice the pork into thin strips, about 1/4-inch thick, 1/4-inch wide, and 2 1/2 inches long. Place the pork strips in the soy marinade, cover, and refrigerate for 1 hour.
- In a small mixing bowl, combine the Sriracha hot chili sauce, the honey, and the remaining 2 teaspoons of sesame oil. Stir to combine. Set aside.
- When the pork has marinated, take the bowl out of the refrigerator and let it sit at room temperature for 15 minutes.
- Heat the vegetable oil in a large skillet over high heat. Using a slotted spoon, remove the pork from the marinade and carefully place in the skillet. (Be careful that the drippings don't splatter out of the pan.) Cook the pork, stirring constantly with tongs or a wooden spoon, 4 to 5 minutes, until the pork is cooked through. Remove from the heat and stir in the sesame seeds.
- To serve, spoon several tablespoons of rice into the center of a lettuce leaf, taco-style. Top with a few pork strips and drizzle with a few drops of the chili mixture. Roll up and eat!
SPICY KOREAN BBQ-STYLE PORK RECIPE BY TASTY
Here's what you need: boneless pork shoulder, onion, green onion, garlic, ginger, korean red chili paste, red pepper flakes, soy sauce, rice wine, sesame oil, sugar, black pepper, canola oil, sesame seed, rice
Provided by Alvin Zhou
Categories Dinner
Yield 4 servings
Number Of Ingredients 15
Steps:
- Slice the pork into extremely thin slices, then transfer to a large bowl. This works best when the pork is super cold or partially frozen.
- Add in all of the ingredients besides the canola oil, then mix until the pork and the vegetables are evenly coated with the marinade.
- Cover and marinate in the refrigerator for at least 30 minutes.
- Heat the oil in a pan over high heat, add pork, being sure not to crowd the pan, stir-fry the pork in batches until slightly crispy on the edges, about 3-4 minutes. If you're using pork belly, cook for a bit longer, around 6-7 minutes.
- Sprinkle a bit of sesame seeds on top, then serve with rice!
- Enjoy!
Nutrition Facts : Calories 360 calories, Carbohydrate 18 grams, Fat 21 grams, Fiber 1 gram, Protein 24 grams, Sugar 12 grams
KOREAN SPICY MARINATED PORK (DAE JI BOOL GOGI)
This spicy Korean pork is very good served with rice, kimchi, and salad.
Provided by funinthesun
Categories World Cuisine Recipes Asian Korean
Time 4h
Yield 8
Number Of Ingredients 12
Steps:
- Stir together the vinegar, soy sauce, hot pepper paste, garlic, ginger, red pepper flakes, black pepper, sugar, green onions, and yellow onion in a large bowl. Mix in the pork slices, mixing well until completely coated. Place into a resealable plastic bag, squeeze out any excess air, seal, and marinate in the refrigerator at least 3 hours.
- Heat the canola oil in a large skillet over medium-high heat. Add the pork slices in batches, and cook until no longer pink in the center, and lightly browned on the outside, about 5 minutes per batch. Be careful when cooking the meat, the spicy fumes will hurt your nose!
Nutrition Facts : Calories 300.3 calories, Carbohydrate 16.8 g, Cholesterol 55.1 mg, Fat 17.3 g, Fiber 1 g, Protein 19.2 g, SaturatedFat 4.2 g, Sodium 390.3 mg, Sugar 8.3 g
KOREAN KEBABS
This is a juicy dish and really easy to prepare. I have made these for years and they're still a huge favorite with family and friends. I serve them with mushroom rice and garlic bread. This is a sauceless recipe but the meat is so succulent you don't need it.
Provided by Kruct
Categories World Cuisine Recipes Asian Korean
Time 3h5m
Yield 6
Number Of Ingredients 13
Steps:
- Mix oil, soy sauce, and peanut butter together in a bowl until blended and creamy. Stir in spring onion, sesame seeds, garlic, red chile powder, salt, and pepper. Add pork to marinade; turn to coat.
- Marinate pork in the refrigerator for 2 to 4 hours.
- Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with aluminum foil.
- Thread pork, onion, mushrooms, red bell pepper, and zucchini onto skewers. Transfer to the baking sheet. Pour marinade on top.
- Bake in the preheated oven until pork is tender and browned, about 30 minutes.
Nutrition Facts : Calories 237.2 calories, Carbohydrate 8.8 g, Cholesterol 49 mg, Fat 13.3 g, Fiber 2.2 g, Protein 21.2 g, SaturatedFat 2.6 g, Sodium 684.7 mg, Sugar 4.1 g
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- Prepare the pork tenderloin by cutting it into very thin slices. Place the meat in a ziploc bag. Set aside.
- In a bowl add the garlic, ginger, soy sauce, chili flakes, pear, sesame oil and brown sugar. Whisk everything together well. Pour the marinade over the pork, close the ziploc bag and shake it around a bit to make sure that the all the pork meat is covered in the marinade. Let it marinate at room temperature for 30 minutes or refrigerate for up to 8 hours.
- Add 1 tbsp of the vegetable oil to a large skillet and heat it over medium high heat. Add half of the meat to the skillet and arrange it so that it's in a single layer. Cook it for about 3 minutes without touching the meat, or until the meat starts to brown, almost char, then turn it and cook for another 3 minutes until it's browned on both sides. Remove from skillet to a bowl and set aside.
- Add the remaining tbsp of vegetable oil and remaining meat along with remaining marinade. Repeat cooking the same as above.
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- Combine first 7 ingredients in a large zip-top plastic bag; add pork. Seal and marinate in refrigerator 8 hours or overnight, turning occasionally.
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