Thursday, June 2, 2011

Pork Bulgogi, A Family Dinner

Are you thinking . . . hmm . . . this sounds familiar?

Well if you know Lizzy, who writes "That Skinny Chick Can Bake", then, yes, you probably read about this recently. And when I saw it I knew my family would love it.

Pork Bulgogi
A recipe by Lizzy, that she adapted from her friend, Norm Matthews

1 pound pork tenderloin, sliced wafer thin (easier to achieve when pork is slightly frozen)
Peanut oil

1/4 cup soy sauce (I used low sodium)
2 tablespoons sugar
2 tablespoons sesame oil
1/4 teaspoon freshly ground black pepper
4-6 cloves garlic, minced
2 tablespoons freshly grated ginger
2 tablespoons dry sherry or saki
2 teaspoons red pepper flakes (she reduced it to 1/2 teaspoon, and so did I)
1 large onion, cut into 12ths

Toasted sesame seeds, optional

Method: mix all the marinade ingredients together. Add sliced pork and set aside at least 10 minutes. (I let the pork marinate about 30-40 minutes while I got the rice going.) Heat peanut oil over medium-high heat in a large skillet or wok. Working in batches, cook pork and onions until pork is no longer pink.

After I cooked all the pork, I added the remaining marinade to the skillet and cooked over high heat until reduced a little. Then I used it as a sauce over the pork. (It looks like a lot because I doubled the recipe.)

Pork Bulgogi, brown rice, and blanched asparagus, which were leftovers from the other night, made a great sit down family meal.

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Dessert was charred fresh pineapple slices topped with Tahitian vanilla ice cream and lemon sorbet for my daughter, her favorite.

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Bulgogi is a historical Korean dish dating back to around 37 BC-668 AD. The name means fire meat, the word fire coming from the way the dish is usually prepared over hot heat.
Here's an interesting article I found with variations of the dish and different ways to serve it:

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  1. Another well-deserved award, Lin! Congratulations!!!
    Ryan & I love beef or chicken bulgogi! Haven't tried pork though...but I'm sure it's delish too!

  2. This looks delicious!! I love both your recipes AND Lizzy's - so this will definitely be a MUST HAVE in my home!! If I've got 2 excellent chefs vouching for this, then there is really no excuse to pass this one up!! Thanks Lin Ann!!

  3. What a great way to use pork tenderloin! It's looks easy and delicious- I'll have to put some of these ingredients on my grocery list.

  4. What a great post! As I've mentioned, I'm thrilled that you tried and loved this's a family favorite here, too! You put a gorgeous meal together...and congrats on your awards! xo

  5. This is mouth-watering! I wish I could grab some off my screen!

  6. I just made bulgoge for dinner tonight, but your marinade sounds a lot better than the one I used. Too bad I didn't see this sooner! I'll be using your marinade next time.

  7. Yes, I saw it at Lyzzy's! Wow you are so fast. I like this kind of quick and healthy meal! Great job Lin Ann! And congrats on the blog award too! :-)

  8. Hi Lin, your post is a reminder of why I think you really are a versatile blogger. You always give us a little more than just a recipe - love that you took the time to go and research the origins of this recipe. Lastly thank you for the kind words about my blog.

  9. This is a great meal to enjoy with the family :) Congrats on the blog award too .. you deserve it!

  10. Nice and easy to serving. Very tasty dinner. And then the dessert? Mmmm

  11. Well, this is a new dish to me, Lin Ann and I'm thrilled. It oozes with goodness and family time, perfect compliments for a family meal.

    I'm going to try your suggestion of shaving the pork while it is still frozen. What rock do I live under, that's what I do with beef but never remember to do with pork.

    I adore the combination of flavors and that dessert, just perfect! It's easy to see why you are more than worthy of such delightful awards:)

    Thanks for sharing...

  12. A bunch of awards for you! :)

  13. Lin Ann, I love this Korean tasty...and I didn't know that bulgogi means fire meat :-) Thanks for the information.
    Have a great week ahead!

  14. Thank you so much Giulietta!

  15. And thank you, everyone, for stopping by and leaving your nice comments!

  16. Lin Ann-What a lovely meal for your family. I remember well when Lizzy posted the recipe. I loved it then and love your take on it. For sure now, I must make it as well:DDD

  17. Lin Ann - okay, so I am really late in getting back to you - but you had a question for me regarding printing recipes. Email me at and we can talk! Lovin' your cookin', girlfriend!

  18. Mmmm... reminiscent of Korean BBQ... is it similar? In any event, looks more flavorful that Stubbs! ;)