Try this quick and simple Korean pork barbecue recipe for an outstanding Korean meal. The caramel notes of brown sugar balance the heat of sambal oelek and crushed red pepper.
1 pound pork tenderloin, trimmed
2 tablespoons brown sugar
2 tablespoons low-sodium soy sauce
1 1/2 tablespoons sambal oelek or Thai chile paste
1 teaspoon minced peeled fresh ginger
1 teaspoon dark sesame oil
1/2 teaspoon crushed red pepper
3 garlic cloves, minced
How to Make It
Wrap pork in plastic wrap; freeze 1 1/2 hours or until firm. Remove plastic wrap; cut pork diagonally across grain into 1/16-inch-thick slices.
Combine pork, sugar, and next 6 ingredients (sugar through garlic) in a large zip-top plastic bag. Seal and marinate in refrigerator 1 hour, turning bag occasionally.
Place a wire grilling basket on grill rack. Remove pork from bag; discard marinade. Place pork on grilling basket coated with cooking spray; grill 5 minutes or until desired degree of doneness, turning frequently.
I've made this several times and the family always loves it. I make a double batch. This past weekend I wanted a full-on Asian feast, so I made this and served it was Garlic and Ginger Rice (Com Gung Tuong) Cooking Light August 2004. A homemade Thai-inspired cucumber salad on the side. Who needs takeout?? But that is the beauty of this pork. You can do many different things with it. We had soft tacos with the left over meat. Fantastic.
This has been one of our favorites for YEARS. More often than not, we make wraps - either in tortillas or lettuce - with shredded cabbage, cilantro, red pepper strips and green onion. It freezes well too. Just make the meat as is and freeze, then defrost when you're ready to cook.
I made this for my husband's birthday, and served it with white rice, cucumber tomato salad, beef and broccoli, and afghan mantu. It was very good. I substituted chili garlic sauce for the sambal oelek/thai chili paste, as I could not find those at the grocery store. I also left out the crushed red pepper, but wish I had added it, as it didn't have quite enough spice. Also, I pan fried it. My favorite part is that I mixed it up in the morning and it only took a few minutes to fry up before dinner. Easy!
Oh yeah baby! I could see the heat being too much for some, but was perfect for me though we went through some water. Be sparing on the Thai chili paste if you're heat sensitive. This recipe was AWESOME! I also tried this marinade on chops and a pork roast and was mildly disappointed, on the thin strips as per recipe: woooooooooo!!! Nice!!! :D. I served with teriyaki rice and potatoes fwiw.