Korean-Style Pork Tenderloin

Nutty, slightly sweetened spaghetti squash and tender, sweet broccolini complement the pork and its zesty marinade.

Yield
6 servings (serving size: 3 ounces pork and about 1 tablespoon sauce)

Ingredients
1/3 cup low-sodium soy sauce
2 tablespoons sugar
1 tablespoon minced peeled fresh ginger
3 tablespoons rice vinegar
1 tablespoon dark sesame oil
1/4 teaspoon crushed red pepper
4 garlic cloves, minced
1 1/2 pounds pork tenderloin, trimmed
Cooking spray

Preparation
Combine first 7 ingredients in a large zip-top plastic bag; add pork. Seal and marinate in refrigerator 8 hours or overnight, turning occasionally.

Preheat oven to 425°.

Heat a large ovenproof skillet coated with cooking spray over medium-high heat. Remove pork from bag, reserving marinade. Add pork to pan; cook 6 minutes, browning on all sides.

Place pan in oven; bake at 425° for 15 minutes or until meat thermometer registers 160° (medium) or until desired degree of doneness. Let stand 5 minutes before slicing.

Bring reserved marinade to a boil in a small saucepan. Reduce heat, and simmer 5 minutes.

Cut pork into 1/4-inch-thick slices; serve with sauce.

Nutritional Information
Calories:
184 (30% from fat)
Fat:6.2g (sat 1.7g,mono 2.7g,poly 1.4g)
Protein:24.7g
Carbohydrate:6.2g
Fiber:0.2g
Cholesterol:74mg
Iron:1.7mg
Sodium:531mg
Calcium:12mg

Korean cooking@home
by cooking lover

Korean style Tofu, Vegetable, and Beef Stew

Time: 50 minutes. This rustic soup, called doenjang jjigae in Korean, is pure comfort in a bowl.

Yield
Serves 4 to 6

Ingredients
5 ounces ground beef
1 teaspoon plus 1 tbsp. reduced-sodium soy sauce
3 teaspoons Asian sesame oil, divided
6 cups reduced-sodium beef stock
4 tablespoons Korean fermented soybean paste (doenjang) or Japanese akamiso (red miso)
2 tablespoons finely chopped garlic
4 dried red chiles, split open
1 pound soft or medium water-packed tofu (not "silken"), cut into 1/2- by 1-in. rectangles
1 pound napa cabbage, cut into 1/2-in.-thick slices
1/2 pound large yellow zucchini, halved lengthwise and thinly sliced
1/2 cup daikon radish, halved lengthwise and thinly sliced
5 green onions, halved lengthwise and cut into 2-in. pieces

Preparation
1. Toss beef with 1 tsp. each soy sauce and sesame oil and cook, stirring, over medium heat in a small saucepan. Set aside.

2. Put stock, 1 tbsp. soy sauce, and 2 tsp. sesame oil in a large, heavy pot. Add fermented soybean paste (if using Japanese red miso instead, add just before serving) and stir to dissolve. Stir in garlic and chiles and bring to a boil, covered.

3. Add tofu, cabbage, zucchini, daikon, and two-thirds of the green onions; return to a boil, then lower heat and simmer, covered, until everything is tender, at least 5 minutes. Meanwhile, if using Japanese red miso, whisk with 1/2 cup hot broth. Stir miso broth, remaining green onions, and reserved beef into stew just before serving.

Find at Korean markets. Japanese akamiso is available at gourmet grocery stores; you could also use white miso in a pinch.

Note: Nutritional analysis is per serving.

Nutritional Information
Calories:273 (53% from fat)
Protein:20g
Fat:16g (sat 4.7)
Carbohydrate:14g
Fiber:2.2g
Sodium:1046mg
Cholesterol:39mg

Korean cooking@home
by cooking lover

Korean Beef Rice Bowl

Yield
Makes 4 servings

Ingredients
1 pound fat-trimmed beef flank steak
Korean marinade
3/4 pound green beans, rinsed
1 carrot (1/4 lb.), peeled
2 tablespoons rice vinegar
1 tablespoon Asian (toasted) sesame oil
2 teaspoons sugar
Salt
1 tablespoon salad oil
1/2 cup fat-skimmed beef broth
6 cups hot cooked rice
1/4 cup thinly sliced green onions
1 tablespoon toasted sesame seed (see notes)

Preparation
1. Rinse beef, pat dry, and cut across the grain into 1/8-inch-thick slices about 3 inches long. In a small bowl, mix beef with 1/4 cup Korean marinade.

2. Remove and discard bean stem ends and strings. Cut beans diagonally in 3-inch lengths. Cut carrot into matchstick-size pieces about 3 inches long.

3. In a 14-inch wok or 12-inch frying pan over high heat, mix 1/2 cup water, beans, and carrot. Cover and stir occasionally just until tender to bite, about 3 minutes. Drain; immerse in cold water. Drain when cool. In a bowl, mix with vinegar, sesame oil, sugar, and salt to taste.

4. Place wok over high heat; when hot, add salad oil. Add beef with liquid in bowl; stir until meat is no longer pink, about 2 minutes. Add remaining marinade and broth to pan; stir until boiling.

5. Scoop rice into bowls; add beef and sauce, then vegetables and seasonings. Sprinkle with onions and sesame seed.

Nutritional Information
Calories:664 (24% from fat)
Protein:33g
Fat:18g (sat 5)
Carbohydrate:90g
Fiber:3.7g
Sodium:626mg
Cholesterol:57mg
Calcium:42mg

Korean cooking@home
by cooking lover

Introduction

Although many ingredients used in Korean cooking are widely used in surrounding countries like Japan and China the style, preparation, and taste are different. Korean cuisine is known for its variety of fermented vegetables, soups, seafood, and barbequed meats. Like many other East Asian countries, rice plays a dominant role. Although many sweet treats are made in the country, dessert is usually sliced fresh fruit.

For those not familiar with Korean dishes many can be quite pungent and/or spicy. Red chile peppers, sesame oil, and fermented vegetables are used often in many dishes.

Here you can learn how to cook Korean food at home by yourself from many popular Korean recipes. Let's do it and enjoy the great foods now!

Korean cooking@home by cooking lover