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.
Daeji Bulgogi (Spicy Korean Pork Barbecue)
More From Cooking Light
Amount per serving
- Calories: 205
- Calories from fat: 29%
- Fat: 6.6g
- Saturated fat: 2.1g
- Monounsaturated fat: 2.7g
- Polyunsaturated fat: 1g
- Protein: 26.5g
- Carbohydrate: 8.9g
- Fiber: 0.3g
- Cholesterol: 80mg
- Iron: 1.6mg
- Sodium: 471mg
- Calcium: 16mg
- 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
- Cooking spray
- 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.
- Prepare grill.
- 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.
Only you will be able to view, print, and edit this note.Add Note