Daeji Bulgogi (Spicy Korean Pork Barbecue)

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

The caramel notes of brown sugar balance the heat of sambal oelek and crushed red pepper.

Ingredients

• 1 pound pork tenderloin, trimmed
• 2 tablespoons brown sugar
• 2 tablespoons low-sodium soy sauce
• 1 1/2 tablespoons sambal oelek or Thai chile paste
• 1 teaspoon minced peeled fresh ginger
• 1 teaspoon dark sesame oil
• 1/2 teaspoon crushed red pepper
• 3 garlic cloves, minced
• Cooking spray

Directions

1. Wrap pork in plastic wrap; freeze 1 1/2 hours or until firm.
2. Remove plastic wrap; cut pork diagonally across the grain into 1/16-inch-thick slices.
3. Combine pork, sugar, and next 6 ingredients in a large zip-top plastic bag.
4. Seal and marinate in refrigerator 1 hour, turning bag occasionally.
5. Prepare grill.
6. Place a wire grilling basket on grill rack.
7. Remove pork from bag; discard marinade.
8. Place pork on grilling basket coated with cooking spray; grill 5 minutes or until desired degree of doneness, turning frequently.

Yield: 4 servings (serving size: 3 ounces)