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

Marinade:
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

Garnish:
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.
http://en.wikipedia.org/wiki/Bulgogihttp://www.mct.go.kr/html/symbolImg/eng/bulgogi/sec01.html.
Here's an interesting article I found with variations of the dish and different ways to serve it:
http://ezinearticles.com/?All-About-Bulgogi---Korean-Beef&id=5505977

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19 comments:

  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!

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  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!!

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  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.

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

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

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  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.

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  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! :-)

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  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.

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

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

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  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...

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  12. A bunch of awards for you! :)
    http://en.alterkitchen.it/2011/06/06/cherry-clafoutis/

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

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  14. Thank you so much Giulietta!

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

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  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

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  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 robandcarina@gmail.com and we can talk! Lovin' your cookin', girlfriend!

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

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