Today’s post is about a dish inspire by Korean cuisine, BBQ pork, to be precise. I first tried Korean food many years ago, at a run-of-the-mill Korean all-you-can-eat grill.
They had me at the first bite. All that meat! All those side dishes! The KIMCHI!!! I could not get enough of it. I love eating out, but when I really love a dish I do my best to replicated it at home. Cooking from scratch is marvelous, healthy and satisfying, but sometimes it is nice to take a shortcut. Everyone needs a break every now and then, right? In the recipe I use a Korean BBQ sauce (not to be confused with a regular BBQ sauce) and a Kalbi Marinade . I buy mine at the local Korean supermarket, but have seen variations of it at the regular grocery stores as well. For those of you who live in Toronto, The Real Canadian Superstore has quite a few options.
- If pressed for time, you may marinate the pork for a few hours prior to cooking, but it will be more flavourful if marinated for 24-48 hours
- The meat for this dish should be sliced quite thin, so it helps to freeze it just a bit prior to cutting.
The ingredients (serves 8)
- 2 lbs pork tenderloin, thinly sliced
- 1/3 cup Korean BBQ sauce
- 1/3 cup Kalbi marinade sauce
- Mix together the sauces and sliced pork
- Marinate in the fridge for 2 to 48 hours
- When ready to cook, heat up a wok or a large frying pan over medium high heat
- Stir fry the meat together with the marinade until done; you will need to do it in 3 to 4 batches to avoid overcrowding the pan
- Serve with sticky rice and kimchi.