Preparation: Combine the meat with the marinade and allow the mixture to soak for about 2 hours at room temperature, Stir occasionally to make sure all of the meat gets well coated. Then take the meat from the marinade and dry on paper towels. Be sure to save the marinade. Coat the sides and bottom of a baking dish with 2 or 3 Tbs. of Sesame oil and arrange to pork in the dish so there is only one layer of the meat. Bake in a pre heated oven (375 F) for 50 minutes until the meat is tender. While the meat is bak- ing take the marinade and in a sauce pan bring to a boil. When boiling re- duce the heat to low and cook for approx 15 minutes. The amount should be a little reduced. When the meat is finished baking pour its cooking juices into the reduced marinade and bring the liquid to a boil again. Put the meat on a serving dish and pour some of the hot liquid over the pork. The remain- der of the hot liquid can be served seperately for those who wish to have more liquid on their meat or as a gravy on their rice. Bul-ko-kee: Almost the Korean National dish.Very popular in Hawaii and Korean cafes on the US west Coast.. THEODORE SEDGWICK (XPST31A)
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|Serving Size: 1 Serving (55g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 1603.4mg||55 %|
|Potassium 59.6mg||2 %|
|Total Carbohydrate 12.1g||4 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 11.8g|
|Protein 2.9g||4 %|
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Calories per serving: 57
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