Ton Yuk Kui Korean Pork Or Beef Recipes
KOREAN FIRE PORK- TOEJI KOGI KUI
From "A Korean Mother's Cooking Notes". This is THE best Korean Pork recipe that I have ever had. Extremely authentic. My sister's Korean MIL, makes it for all her church functions because everyone raves about it.
Provided by graciethebaker
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- It is easiest if you get thinly sliced pork roast in a Korean market. If you get the whole roast, freeze slightly and slice thinly, about 1/8-1/4 inch thin, score meat lightly. Set aside into mixing bowl.
- Mix rest of ingredients together and pour into bowl with the meat. Using hands knead the meat making sure that the marinade covers each piece completely.
- Set meat aside into refrigerator to marinate for at least 1/2 hour.
- You can grill or broil the meat. I would lay some foil down first and poke holes into the foil. Or you can fry it in a hot pan coated with a little oil.
- Cook meat until lightly browned.
- Serve with plenty of steamed rice and your choice of Asian vegetables.
Nutrition Facts : Calories 259.7, Fat 10.8, SaturatedFat 2.7, Cholesterol 71.4, Sodium 579.1, Carbohydrate 11.7, Fiber 0.7, Sugar 9.7, Protein 26.7
TON-YUK-KUI (KOREAN PORK OR BEEF)
This is a really good, and easy meal. I usually serve it with sugar snap peas and rice. Posted for World Zaar Tour 05
Provided by Amis227
Categories Pork
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine the meat with the marinade and allow the mixture to soak for about 2 hours at room temperature; stirring occasionally to make sure all of the meat gets well coated.
- Take the meat from the marinade and pat dry. Set aside.
- Be sure to save the marinade.
- Coat the sides and bottom of a baking dish with the Sesame oil and add the meat.
- Bake in a preheated oven (375 F) for 50 minutes until the meat is tender.
- While the meat is baking, bring the marinade to boil.
- Reduce 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 it to a boil again.
- Put the meat on a serving dish and pour some of the juice over the pork.
- The remainder of the juice can be served separately for those who wish to have more their meat or as a gravy on their rice.
Nutrition Facts : Calories 147.1, Fat 4.8, SaturatedFat 0.7, Sodium 1348.6, Carbohydrate 22.8, Fiber 1.2, Sugar 7.2, Protein 5.4
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