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.
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)
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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Here's an interesting article I found with variations of the dish and different ways to serve it:
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