Korean Bbq Pork Recipes

SlowCooker Korean Style Barbecue Pork Foodie with …

WEBMay 9, 2018 · Instructions. Mix the gochujang, brown sugar, juice, toasted sesame oil, soy sauce, and soju (or sake or wine) in a bowl until smooth. …

Rating: 5/5(12)
1. Mix the gochujang, brown sugar, juice, toasted sesame oil, soy sauce, and soju (or sake or wine) in a bowl until smooth. Set aside.
2. Pierce the pork loin roast at intervals and push one piece of garlic into each little hole. Place the roast in the removable crock of a slow cooker. Smear the gochujang mixture generously over the pork loin roast on all sides. Add the ginger. Cover the slow cooker crock and refrigerate 8 hours or overnight.
3. Take the slow cooker crock from the refrigerator and let sit at room temperature for 10 minutes before putting into the slow cooker and turning on the heat. Cook on LOW for 8 hours or HIGH for 4 hours, or until the internal temperature of the roast at the thickest point reaches 145°F. Transfer to a cutting board and lightly tent with foil. Strain the cooking juices into a saucepan and bring to a boil. Boil the sauce until it is reduced by about half and thickened. Serve the sauce with the sliced pork on rice, lettuce wraps, or sandwich rolls.

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Korean BBQ Pork Loin Blue Jean Chef Meredith …

WEBNov 20, 2019 · Instructions. Pre-heat the sous vide water bath to 144°F. Combine the gochujang, honey, soy sauce, sesame oil, garlic and …

Rating: 5/5(5)
1. Pre-heat the sous vide water bath to 144°F.
2. Combine the gochujang, honey, soy sauce, sesame oil, garlic and ginger in a bowl. Pierce the pork loin several times with a sharp paring knife and then place it in a FoodSaver® Bag. Pour the marinade on top and massage the marinade into the pork to coat it well. Vacuum seal the bag using the FoodSaver® vacuum sealer to remove all the air. This will ensure that the food will sink in the water bath and be completely submerged.
3. Place the pork into the sous vide water bath and cook at 144ºF for at least 4 hours or for as long as 6 hours.
4. While the pork is cooking, make the Korean BBQ sauce. Heat the olive oil in a medium sauce pan. Add the onion and sauté for a minute or two. Add the garlic and ginger and sauté for another minute. Add the tomato paste, brown sugar, gochujang, apple cider vinegar, soy sauce and sesame oil and bring the mixture to a boil. Lower the heat and simmer for 20 minutes until the sauce thickens.

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