THoey1963
somebody shut me the fark up.
Made this meal a month or so ago, but didn't take any pictures, as I wasn't sure how it would turn out. It was delicious then, so I decided I had to do it again. I bought a twin pack of pork tenderloins and trimmed the silver skin off of them. I made a marinade that included the following, sorry, no measurements:
Soy Sauce
Cooking Rice wine
Gochujang
Korean Chile powder
Chopped fresh Garlic
Sliced fresh Ginger
Honey
Sugar
Corn syrup
Mixed that all up, put the tenderloins in a gallon bag, poured in the marinade, and let them rest in the fridge over night. Here's a pic of bag the next day:
Emptied the bag out on the platter as I wanted to reserve the marinade.
While the grill was coming up to temp, I had the wife show me how to make Cucumber Kimchi. She is going to go home on vacation for a couple months, and this is a dish I like to eat, so I needed to learn how to make it. She cleaned and sliced five pickling cucumbers and put them in a bowl. Added about two tablespoons of chopped garlic, and some Korean Chile Powder, mixed it up and let it rest while I was manning the grill:
I pulled the tenderloins out and shook the excess marinade off, making sure there were no slices of ginger attached, and threw them on the cool side of the 350* grill.
I flipped them a couple times and as they came up to 115*, I rolled them back in the marinade, and I started moving them closer to the direct heat.
I put them over the direct flame to char them up a bit, but all they really did was stick to the grill. I pulled them off when they hit 135* and let them rest while we finished up the Kimchi.
At this time, she added some sesame seeds, some of this Korean seasoning (I have no idea what it is called, light brown sugar color, tastes like it has some salt, beef flavoring, maybe some MSG), a little sugar and salt, and some Soy Sauce. Mixed and taste, add more of anything needed.
NOTE: she just showed me the bag of the Korean seasoning. It's a soup base. Maybe like Dashi powder.
Here's the final on the Kimchi:
Sliced, plated, and ready to eat:
Closeup of the pork.
This was so tender, I could slice it with my fork, and oh so juicy. Just a hint of heat from the marinade, tasted great, I kept wiping up all the extra flavorful juices from the plate.
Soy Sauce
Cooking Rice wine
Gochujang
Korean Chile powder
Chopped fresh Garlic
Sliced fresh Ginger
Honey
Sugar
Corn syrup
Mixed that all up, put the tenderloins in a gallon bag, poured in the marinade, and let them rest in the fridge over night. Here's a pic of bag the next day:
Emptied the bag out on the platter as I wanted to reserve the marinade.
While the grill was coming up to temp, I had the wife show me how to make Cucumber Kimchi. She is going to go home on vacation for a couple months, and this is a dish I like to eat, so I needed to learn how to make it. She cleaned and sliced five pickling cucumbers and put them in a bowl. Added about two tablespoons of chopped garlic, and some Korean Chile Powder, mixed it up and let it rest while I was manning the grill:
I pulled the tenderloins out and shook the excess marinade off, making sure there were no slices of ginger attached, and threw them on the cool side of the 350* grill.
I flipped them a couple times and as they came up to 115*, I rolled them back in the marinade, and I started moving them closer to the direct heat.
I put them over the direct flame to char them up a bit, but all they really did was stick to the grill. I pulled them off when they hit 135* and let them rest while we finished up the Kimchi.
At this time, she added some sesame seeds, some of this Korean seasoning (I have no idea what it is called, light brown sugar color, tastes like it has some salt, beef flavoring, maybe some MSG), a little sugar and salt, and some Soy Sauce. Mixed and taste, add more of anything needed.
NOTE: she just showed me the bag of the Korean seasoning. It's a soup base. Maybe like Dashi powder.
Here's the final on the Kimchi:
Sliced, plated, and ready to eat:
Closeup of the pork.
This was so tender, I could slice it with my fork, and oh so juicy. Just a hint of heat from the marinade, tasted great, I kept wiping up all the extra flavorful juices from the plate.