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Ton-Yuk-Kui (Korean Pork Or Beef

Ton-Yuk-Kui (Korean Pork or Beef *** Xpst31 A recipe image
This Korean main features Pork ; tenderloin, slices, Marinade:, Soy sauce, . It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 357.3
Description
This Korean main features Pork ; tenderloin, slices, Marinade:, Soy sauce, . It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 12 teaspoon Pork ; tenderloin, slices
  • 1 Marinade:
  • 1/2 cup Soy sauce,
  • 1/4 cup Water,
  • 3 tablespoon Sugar,
  • 2 ea Green onion;-- scallions, c
  • 2 cup Garlic ; crushed
  • 2 pn Ginger ; chopped,
  • 1 Salt & pepper.
Directions
  1. 1
    Combine the meat with the marinade and
  2. 2
    allow the mixture to
  3. 3
    soak for about 2 hours at room temperature,
  4. 4
    Stir occasionally to
  5. 5
    make sure all of the meat gets well coated.
  6. 6
    Then take the meat from the marinade and dry on paper towels.
  7. 7
    Be sure to save the marinade.
  8. 8
    Coat the sides and bottom of a baking dish with 2 or 3 Tbs.
  9. 9
    of Sesame oil and arrange to pork in the dish so there is only one layer of the meat.
  10. 10
    Bake in a pre heated oven (375 F (191&# 194;°C)) for 50 minutes until the meat is tender.
  11. 11
    While the meat is bak- ing take the marinade and in a sauce pan bring to a boil.
  12. 12
    When boiling re- duce the heat to low and cook for approx 15 minutes.
  13. 13
    The amount should be a little reduced.
  14. 14
    When the meat is finished baking
  15. 15
    pour its cooking juices into the reduced marinade and bring the liquid to a
  16. 16
    boil again.
  17. 17
    Put the meat on a serving dish and pour some of the hot liquid over the pork.
  18. 18
    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.
  19. 19
    Bul-ko-kee: Almost the Korean National dish.Very popular in Hawaii and Korean cafes on the US west Coast..
  20. 20
    THEODORE SEDGWICK (XPST31A)

Nutrition Facts

Servings 4

Amount Per Serving
Calories 357.3kcal
% Daily Value *
Total Fat 3.7g6%
Saturated Fat 1.1g6%
Cholesterol 12.0mg4%
Sodium 1727.9mg72%
Total Carbohydrate 73.0g25%
Dietary Fiber 9.9g40%
Sugars 15.5g
Protein 18.2g37%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: baking, beef, boiling, chopped, crushed, garlic, ginger, green, korean, main, marinade, onion, pepper, pork, salt, sauce, scallions, slices, soy, sugar
Read it online: https://www.chefs-mate.com/recipe/ton-yuk-kui-korean-pork-or-beef-xpst31-a/