Ton-yuk-kui (korean pork or beef) *** xpst31a
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Ton-yuk-kui (korean pork or beef) *** xpst31a
  Korean    Pork    Beef    Marinades  
Last updated 6/12/2012 1:27:03 AM. Recipe ID 61774. Report a problem with this recipe.
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      Title: Ton-yuk-kui (korean pork or beef) *** xpst31a
 Categories: Main dish, Marinades, Ethnic
      Yield: 4 Servings
     12 ts Pork  ; tenderloin, slices
      1 x  Marinade:
    1/2 c  Soy sauce,
    1/4 c  Water,
      3 tb Sugar,
      2 ea Green onion;-- scallions, c
      2 c  Garlic ; crushed
      2 pn Ginger ; chopped,
      1 x  Salt & pepper.
     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.
   Bul-ko-kee:  Almost the  Korean National dish.Very popular in Hawaii
  and Korean cafes on the  US west Coast.. THEODORE SEDGWICK (XPST31A)

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Recipe ID 61774 (Apr 03, 2005)

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