From clindeen@blue.weeg.uiowa.edu Wed Feb 11 12:47:04 1998 Date: 5 Feb 1998 06:29:25 -0700 From: Carol Lindeen Newsgroups: rec.food.recipes Subject: Korean Barbecue Pork Followup-To: rec.food.cooking Korean Barbecue Pork **suggests 1-2 days advance preparation** 1 green onion, finely chopped 1/2 cup soy sauce 2 T. brown sugar, packed 1-2 T. dark sesame oil 1 1/2 tsp. sesame seeds, ground 1 clove garlic, minced or crushed 1/2 tsp. red pepper flakes 1/2 tsp. black pepper 1/4 tsp. fresh ginger root, minced 1 1/4 lbs. boneless pork rib meat Cut ribs so that they have about the same mass. Use thinnest, shortest rib for the example. Use portar and pestle to grind seeds and peppers together to release oils. Grind minced dry garlic or use wet crushed. Place all ingredients in a container that is a little larger than the boneless pork ribs. Mix well. Makes about 3/4 cup. Add meat. Marinate, covered, in refrigerator for 1 to 2 days. Grill on gas grill, basting with sauce, about 20 minutes maximum. Expect to char the meat. Use grill's cover but check for fire often. Serve with a fragrant rice (jasmine or basmati); steamed shredded vegetables (zucchini and carrots); Thai cucumbers (1 T. sweet vinegar and 2 ice cubes, pinch of mint, chilled). Other suggestions: Double the sauce for standard package of ribs and baste and turn often. The longer the marinating time, the better. ~~~ Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear. From clindeen@blue.weeg.uiowa.edu Wed Feb 11 12:47:33 1998 Date: 5 Feb 1998 06:29:09 -0700 From: Carol Lindeen Newsgroups: rec.food.recipes Subject: Ton-Yuk-Kui (Korean Pork or Beef) Followup-To: rec.food.cooking Ton-Yuk-Kui (Korean Pork or Beef) (makes 4 servings) pork tenderloin, sliced.* marinade: 1/2 cup soy sauce 1/4 cup water 3 Tbsp brown sugar 4 green onions, chopped 2 cloves garlic, crushed 2 pinches ginger, chopped salt & pepper Combine the meat with the marinade and allow the mixture to set for about 2 hours at room temperature. Sitr occasionally to make sure all of the meat gets well coated. Remove the meat from the marinade and dry on paper towels. Save the marinade. Coat the sides and bottom of a baking dish with 2 or 3 Tbsp sesame oil and arrange meat in the dish in a single layer. Bake at 375 degrees for 50 minutes until the meat is tender. While the meat is baking, bring the marinade to a boil in a saucepan. Reduce the heat to low and cook for approximately 15 minutes. The amount should be a bit reduced. When the meat is finished baking, pour its cooking juices into the marinade and bring the liquid to a boil again. Put the meat on a serving dish and pour some of the hot liquid over it. The remainder of the hot liquid can be served separately for those who wish more moistened meat, or as a gravy on rice. * the recipe calls for 12 teaspoons meat... don't know how much this is in weight... ~~~ Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.