Kalbi and Bulgogi refer to a variety of popular grilled dishes in Korean cuisine that are made with beef or pork short ribs marinated in 'gochujang', a Korean spicy soy-based sauce. The sweet and savoury marinade, redolent of garlic, soy, sugar, and sesame, infuses the meat with incredible flavour — the longer the meat marinates, the more tender, juicy and flavourful it becomes. In addition to traditional short ribs, this addictive Korean Kalbi-based marinade is equally wonderful with flank steak, pork tenderloin, chicken, sea scallops, shrimp and salmon. Sealed and marinated in the refrigerator for 6 hours, the tenderloin is removed, reserving the kalbi marinade, and sautéed briefly until browned on all sides. Baked at 425°F for 15-20 minutes, the tenderloin is roasted to mahogany brown perfection, then allowed to rest 5 minutes before slicing. Meanwhile, the sweet kalbi marinade is brought a boil and then simmered until it reduces and becomes rich, thick and syrupy. Sliced into thick medallions and drizzled with the sauce, this Korean-Style Pork Tenderloin can be garnished with chopped green onions and sesame seeds, for a tremendously tender, seductively sweet and delicious kalbi-inspired entrée — Deuseyo — bon appetit!
The Korean Kalbi-Style marinade of soy sauce, brown sugar, ginger, garlic, rice vinegar, sesame oil and dried crushed red pepper
The marinated pork tenderloin is sautéed with 2 tablespoons of oil until browned on all sides
After 6 minutes, the pork is lightly browned on both sides then transferred to a 425°F oven for 15 minutes
After 15 minutes, the tenderloins are beautifully sweet and caramelized
As the pork has been roasting, the sauce has been brought to a boil then reduced to simmer for 5 minutes, allowing it to reduce and thicken
The pork is sliced into thick medallions and drizzled with the sauce reduction, then garnished with chopped green onions and sesame seeds
Korean-Style Pork Tenderloin
1 1/2 lb pork tenderloin, trimmed of fat
2 tbsp vegetable oil
4 green onions, trimmed and sliced on diagonal
2 tbsp sesame seeds, for garnish
1/3 cup soy sauce
2 tbsp brown sugar
1 tbsp minced peeled fresh ginger
3 tbsp rice vinegar
1 tbsp dark sesame oil
1/4 tsp crushed red pepper
4 cloves of garlic, minced
Combine the marinade ingredients in a bowl or large resealable plastic bag, then add the pork. Seal and marinate in the refrigerator for 8-24 hours, turning the bag occasionally.
Preheat the oven to 425°F. Heat the oil in a large ovenproof sauté pan over medium high heat. Remove the pork tenderloin from bag, reserving marinade, and add pork to pan, cook 6 minutes, browning on all sides. Place the pan in oven, and bake for 15 minutes or until meat thermometer registers 155-160° which is medium, or until desired degree of doneness. Let stand 5 minutes before slicing.
Meanwhile, bring the reserved marinade to a boil in a small saucepan, reduce the heat, and simmer for 5 minutes. To serve, slice pork into 1/2 inch thick pieces, drizzle with sauce and garnish with chopped scallions and sesame seeds.