Ton-Yuk-Kui

Ton-Yuk-Kui Recipe - Korean Pork with Sesame Oil and Soy Sauce

Region / culture: Korea | Servings: - 4

Introduction

Ton-Yuk-Kui is a delicious Korean dish made with marinated pork that is baked to perfection. The marinade is a combination of soy sauce, sugar, garlic, ginger, and green onions, giving the meat a flavorful and savory taste. This dish is perfect for a family dinner or a special occasion.

History

Ton-Yuk-Kui has its origins in Korean cuisine, where marinating and grilling meats is a popular cooking technique. The marinade used in this recipe is a traditional Korean blend of flavors that has been passed down through generations. This dish is often served at Korean BBQ restaurants and is a favorite among meat lovers.

Ingredients

1 pork tenderloin (or any preferred cut)
2 - 3 tbsp sesame oil

Marinade

0.5 cup soy sauce
0.25 cup water
3 tbsp sugar
green onions
2 cup garlic, crushed
2 pinches ginger, chopped
salt and pepper

How to prepare

Combine the meat with the marinade and allow the mixture to soak for about 2 hours at room temperature, stirring occasionally to ensure all of the meat is well coated.
Remove the meat from the marinade and pat it dry. Set it aside.
Remember to save the marinade.
Coat the sides and bottom of a baking dish with sesame oil and add the meat.
Bake in a preheated oven at 375°F (191°C) for 50 minutes, or until the meat is tender.
While the meat is baking, bring the marinade to a boil.
Reduce the heat to low and cook for approximately 15 minutes, until the amount is slightly reduced.
Once the meat is finished baking, pour its cooking juices into the reduced marinade and bring it to a boil again.
Place the meat on a serving dish and pour some of the juice over the pork.
The remaining juice can be served separately for those who want more sauce for their meat or as a gravy on their rice.

Variations

You can use beef or chicken instead of pork for a different flavor.
Add chili paste or gochujang to the marinade for a spicy kick.

Cooking Tips & Tricks

Make sure to marinate the pork for at least 2 hours to allow the flavors to fully penetrate the meat.

- Pat the meat dry before baking to ensure a crispy and flavorful crust.

- Save the marinade and use it to make a delicious sauce to pour over the cooked pork.

- Serve the pork with steamed rice and kimchi for a complete Korean meal.

Serving Suggestions

Serve Ton-Yuk-Kui with steamed rice, kimchi, and a side of fresh vegetables for a complete meal.

Cooking Techniques

Baking

Ingredient Substitutions

You can use low-sodium soy sauce or tamari instead of regular soy sauce.

- Olive oil can be used as a substitute for sesame oil.

Make Ahead Tips

You can marinate the pork in advance and store it in the refrigerator until ready to bake.

Presentation Ideas

Serve the Ton-Yuk-Kui on a platter garnished with sliced green onions and sesame seeds.

Pairing Recommendations

Pair this dish with a side of steamed rice, kimchi, and a refreshing cucumber salad.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving.

Nutrition Information

Calories per serving

250 per serving

Carbohydrates

10g per serving

Fats

8g per serving

Proteins

25g per serving

Vitamins and minerals

This dish is rich in vitamin C, iron, and potassium.

Alergens

This recipe contains soy and sesame oil.

Summary

Ton-Yuk-Kui is a protein-rich dish that is moderate in carbohydrates and fats. It is a nutritious and satisfying meal option.

Summary

Ton-Yuk-Kui is a flavorful and satisfying Korean dish that is perfect for a family dinner or special occasion. The marinated pork is baked to perfection and served with a delicious sauce. This dish is rich in protein and nutrients, making it a healthy and delicious meal option.

How did I get this recipe?

I remember the joy I felt when I first stumbled upon this recipe for Ton-Yuk-Kui. It was a warm summer day, and I had decided to take a stroll through the bustling streets of Seoul, South Korea. As I meandered through the crowded market stalls, the delicious aroma of grilled meats filled the air, enticing me to follow my nose to its source.

I found myself at a small food stall tucked away in a corner of the market. The stall was run by an elderly woman with a warm smile and a twinkle in her eye. She was busy grilling thin slices of marinated pork over a charcoal fire, the sizzle of the meat and the fragrant smell of the marinade wafting through the air.

Curious, I approached the stall and struck up a conversation with the woman. She told me that she had been cooking Ton-Yuk-Kui, a traditional Korean dish, for over fifty years. She explained that the secret to the dish was in the marinade, a special blend of ingredients that had been passed down through generations in her family.

Intrigued, I asked if she would be willing to share her recipe with me. With a smile, she agreed, and she began to walk me through the steps of preparing Ton-Yuk-Kui. She showed me how to make the marinade with soy sauce, sesame oil, garlic, ginger, and a touch of sugar. She explained that the key to a flavorful dish was to let the meat marinate for at least an hour, allowing the flavors to penetrate the pork.

As she grilled the meat over the charcoal fire, she shared stories of her youth and the many family gatherings where Ton-Yuk-Kui had been the star of the meal. She spoke fondly of her grandmother, who had taught her how to make the dish when she was just a young girl.

After the meat was cooked to perfection, she plated it up with a side of steamed rice and a variety of banchan, or Korean side dishes. I eagerly took a bite of the Ton-Yuk-Kui, savoring the tender meat and the complex flavors of the marinade. It was unlike anything I had ever tasted before, and I knew that I had stumbled upon something truly special.

I thanked the woman profusely for sharing her recipe with me, promising to cherish it and pass it on to future generations. She smiled warmly and patted my hand, telling me that the key to a delicious dish was to cook with love and to always share it with those you hold dear.

From that day on, Ton-Yuk-Kui became a staple in my cooking repertoire. I would often make it for family gatherings and special occasions, sharing the recipe with anyone who showed an interest. Each time I cooked the dish, I would think back to that warm summer day in Seoul and the kind woman who had shared her recipe with me.

Over the years, I have added my own twist to the recipe, experimenting with different ingredients and techniques to make it my own. But no matter how many times I make Ton-Yuk-Kui, it always brings me back to that moment of discovery in the bustling market stall in Seoul.

Now, as I pass on the recipe to you, my dear grandchild, I hope that you will find as much joy and satisfaction in cooking Ton-Yuk-Kui as I have. Remember, the key to a delicious dish is to cook with love and to always share it with those you hold dear. And who knows, perhaps one day you too will stumble upon a special recipe that will bring you as much joy as Ton-Yuk-Kui has brought me.