Pork Loin Korean

Pinterent Oktober 01, 2023 Comment

If you like cooking without stress and love the flavors of Korean BBQ, this sous vide Korean BBQ Pork Loin recipe is what you've been looking for. Sweet, spicy and tangy sauce and marinade and perfectly cooked juicy pork. It's great for dinner and perfect in a sandwich the next day on a soft white roll.

Whenever I want to really take the stress out of making dinner, I turn to sous vide . That may seem strange to you if sous vide cooking is a culinary technique that you’re not very familiar with, but when you can prepare dinner very early on in the day and you take all the necessary precautions to ensure success, any stress you might have about preparing dinner just vanishes.

Sous vide cooking is when you place food in a vacuum-sealed bag and submerge that bag completely in a water bath which is held at a very precise temperature for a prescribed period of time – usually a temperature much lower and a time much longer than you think. When you cook food at a very precise temperature, you end up with really precise results and the food really cannot over-cook. When the food cooks at a lower temperature and a little more slowly than on a stovetop or in the oven, you have more flexibility on timing and can relax a little, knowing that you won’t make a last minute mistake. With meats cooked sous vide you can expect perfect, juicy, tender and flavorful results. See? You really can take the stress out of making dinner.

Air Fryer Marinated Pork Tenderloin Recipe

The only precautions you really have to take to ensure success with sous vide is 1) make sure you leave enough time to cook the food properly and 2) make sure the food is properly sealed in a bag and that all the air has been removed so that the bag sinks completely in the water bath. The first precaution is relatively easy to manage – just plan ahead. The second precaution of making sure the bag of food is sealed properly and that the air has been removed can be achieved if you use the right sous vide bag and the best technique for removing air from that bag. FoodSaver® Bags really do take away any worry you might have about the bags and vacuum sealing because they are BPA-free and can handle the temperature of sous vide water baths, they seal effectively and are air-tight. An air-tight bag is so important for sous vide cooking because it creates better heat transmission from the water to the food and gives you more even and consistent results. If you’re using the right sous vide bag and vacuum sealing with a FoodSaver® Preservation System , you can put your mind at ease and just enjoy the process. Plus, because of their high quality, you can wash and re-use your FoodSaver® Bags thereby creating less waste.

This recipe for Korean BBQ Pork Loin uses one of my favorite ingredients – Gochujang . It’s a Korean BBQ chili paste that has become quite popular lately and can be found at many grocery stores or specialty Asian markets. All the other ingredients for the marinade as well as for the Korean BBQ sauce are very common and can be found at every grocery store.

Vacuum-sealing the pork along with the marinade in a FoodSaver® bag helps to infuse all those flavors into the pork and lets the pork and the marinade flavors really fuse together over time. It’s also extremely tidy and easy to work with all the ingredients together in a bag and I value tidiness in the kitchen next to… well, you know where I’m going. You can even freeze the pork with the marinade at this stage and cook it later – just add another 90 minutes to the cooking time. The FoodSaver® Bag can go directly from the freezer to the sous vide water bath without any trouble.

Pork Cutlet (500g)

Once you’ve let the pork sink in the water bath, you now have 4 to 6 hours to wait… or do whatever it is you do. The only recipe requirement in that time is to make the BBQ sauce, which is super easy to put together by sautéing a little onion, garlic and ginger, adding the rest of the ingredients and simmering for 20 minutes or so.

The final step in this recipe just requires a quick broil on all sides of the perfectly-cooked pork loin with some of the delicious spicy-sweet BBQ sauce brushed on. Just remember to only broil for a couple of minutes per side so that you don’t overcook the pork that you’ve prepared so perfectly.

All you’ll have left to do is slice and serve. This pork is delicious with some white rice, a quick-sautéed green vegetable (like bok choy) and garnished with a few chopped scallions. Easy, stress free and delicious!

Grilled Korean Pork Tenderloin

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Want to become a Blue Jean Chef Insider? Join my list today to receive free exclusive offers, fresh recipes, updates and much more from Blue Jean Chef.Korean Pork Bulgogi is thinly sliced, marinated pork, which has been pan-seared to perfection. Tender, moist, spicy, and full of flavour. Pork never tasted this good! Load up on both dried chili flakes and whole dried chilies if you can handle the heat!

Many, many moons ago, I posted a recipe to my blog for a vegetarian version of this dish using textured vegetable protein. Bulgogi commonly used beef, so I mimicked that. Korean Vegetarian Beef was been one of the most popular recipes.

Slow Cooker Korean Bbq Pork Tacos

It was so good, in fact, that I wanted to mimic the flavours in a pork dish as well. Although similar in flavour, this pork version is much spicier. My two vegetarians weren’t going to partake in the feast of the pork bulgogi, obviously, so I knew I could up the spice level to suit my particular tastes. I can handle a little more spice than both John.e and McKenna.

For those of you who don’t know, bulgogi ismade from thin slices of beef or pork. Before cooking, the meat is marinated to enhance its flavour and tenderness with a mixture of soy sauce, sugar, sesame oil, garlic, etc. It’s a great dish to serve with steamed rice or noodles!

Bulgogi is traditionally grilled, but pan frying or searing has become popular as well. And, that’s exactly the cooking method I used for this particular dish.

Easy Tonkatsu (donkkaseu) Recipe Made With Pork Loin Chops

I don’t often marinate meats, but this dish really needs it. In fact, if you can leave the pork in the marinade for up to eight hours, please do so. The longer the pork sits, the more tender the meat will remain during the frying process. This is essential is you’re using a lean cut of pork such as a pork loin.

I used a very thick pork sirloin chop. To be completely honest, I’m rather fond of pork that has marbling – much like steak. I don’t care much for leaner cuts of meat, such as a pork loin or a chicken breast. In my humble opinion, fat is always better!

This recipe is certainly adaptable to almost any tastes. For example, you could use beef instead of pork. You could lower the amount of heat by omitting the whole dried chilies and the dried red chili flakes as well.

Korean Pork Bulgogi

First, prepare the pork. Next, in a large bowl, whisk together the garlic, soy sauce, dried red chili flakes, ginger, brown sugar, sesame oil and vegetable oil. Add the sliced pork to the bowl and toss well to combine, being sure to coat all of the pork with the marinade. Cover the bowl with cling wrap and refrigerate for a minimum of 30 minutes. Easy so far, right?

Once ready, use a large skillet over medium-high heat. Sear each slice of pork on both sides until slightly charred. Remove from skillet and transfer to a platter. Continue to fry pork in batches until done. Using a clean skillet, over medium heat, add the already seared pork, green onions, sesame seeds, and whole dried chilies. Toss to combine.

Cook for five minutes until green onions are wilted and chilies have partially re-hydrated. Plate and garnish with freshly sliced green onions and sesame seeds. Now, dig in!

Korean Style Pork Chops

Korean Pork Bulgogi is thinly sliced, marinated pork, which has been pan-seared to perfection. Tender, moist, spicy, and full of flavour. Pork never tasted this good! Load up on both dried chili flakes and whole dried chilies if you can handle the heat!