Prep 15 mins
Cook 5 mins
(Daeji Bulgogi) - From Cooking Light. A distinctive Asian flavor -- the caramel notes of brown sugar balance the heat of the sambal oelek and crushed red pepper). Prep time does not include refrigeration and marinating times.
- 1 lb 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 fresh ginger, peeled and minced
- 1 teaspoon dark sesame oil
- 1⁄2 teaspoon crushed red pepper flakes
- 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.
This recipe is awesome. I found it on myrecipes.com prior to seeing it on here. It's a bit spicy, if you're not used to the heat. So i'd cut back if you're not into hot/spicy food. It's become part of our dinner rotation. It's definitely a keeper.