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  Korean pork or beef
 
Yield: 4 Servings
 
12 ts Pork; tenderloin slices Marinade:      1/2 c Soy sauce
1/4 c Water      3 tb Sugar
2 Green onion;-- scallions c      2 c Garlic; crushed
2 pn Ginger; chopped
 Salt & pepper. 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 reduce 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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