Ton-yuk-kui (korean pork or beef) Recipe

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Ton-yuk-kui (korean pork or beef)

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Asian, Beef, Chinese, Ethnic, Marinades, Pork

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Ingredients:

Procedures:

1	Preparation: combine the meat with the marinade and allow the mixture to soak for about 2 hours at room temperature, stir occasionally to make sure all of the meat gets well coated.
2	Then take the meat from the marinade and dry on paper towels.
3	Be sure to save the marinade.
4	Coat the sides and bottom of a baking dish with 2 or 3 tbs.
5	Of sesame oil and arrange to pork in the dish so there is only one layer of the meat.
6	Bake in a pre heated oven (375°F) for 50 minutes until the meat is tender.
7	While the meat is bak- ing take the marinade and in a sauce pan bring to a boil.
8	When boiling re- duce the heat to low and cook for approx 15 minutes.
9	The amount should be a little reduced.
10	When the meat is finished baking pour its cooking juices into the reduced marinade and bring the liquid to a boil again.
11	Put the meat on a serving dish and pour some of the hot liquid over the pork.
12	The remain- der of the hot liquid can be served seperately for those who wish to have more liquid on their meat or as a gravy on their rice.
13	Bul-ko-kee: almost the korean national dish.very popular in hawaii and korean cafes on the us west coast..
14	Theodore sedgwick (xpst31a