Ton-yuk-kui (korean pork or beef)
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Ton-yuk-kui (korean pork or beef)
  Korean    Pork    Beef  
Last updated 6/12/2012 1:27:03 AM. Recipe ID 61773. Report a problem with this recipe.
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      Title: Ton-yuk-kui (korean pork or beef)
 Categories: Pork
      Yield: 4 Servings
     12 ts Pork  ; tenderloin --
      2    Green onion;-- scallions --
      2 c  Garlic -- crushed
    1/2 c  Soy sauce
      2 pn Ginger ; chopped
    1/4 c  Water
           Salt & pepper.
      3 tb Sugar
  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.

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Recipe ID 61773 (Apr 03, 2005)

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