Ingredients with Measurements:
- 1 pound pork tenderloin
- 1/2 cup ssamjang sauce
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1/4 teaspoon black pepper
Special equipment needed:
- Large resealable plastic bag
- Grill or grill pan
Step-by-step instructions:
1. In a bowl, whisk together the ssamjang sauce, soy sauce, brown sugar, sesame oil, rice vinegar, garlic, ginger, and black pepper.
2. Place the pork tenderloin in a large resealable plastic bag and pour the marinade over it. Seal the bag and massage the marinade into the pork. Refrigerate for at least 2 hours, or overnight.
3. Preheat a grill or grill pan to medium-high heat.
4. Remove the pork from the marinade and discard the marinade.
5. Grill the pork for 15-20 minutes, turning occasionally, until it reaches an internal temperature of 145°F.
6. Let the pork rest for 5 minutes before slicing.
Time:
Preparation time: 10 minutes
Marinating time: 2 hours or overnight
Cooking time: 15-20 minutes
Temperature:
Grill or grill pan: medium-high heat
Internal temperature of pork: 145°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 290
Fat: 11g
Carbohydrates: 15g
Protein: 31g
Substitutions for ingredients:
- Pork tenderloin can be substituted with chicken or beef.
- Ssamjang sauce can be substituted with miso paste or gochujang sauce.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
Variations:
- Add sliced onions or bell peppers to the marinade for extra flavor.
- Serve the sliced pork with lettuce leaves and rice for a Korean-style wrap.
Tips and tricks:
- Make sure to let the pork rest before slicing to allow the juices to redistribute.
- Use a meat thermometer to ensure the pork is cooked to the correct temperature.
- Double the marinade recipe and reserve half for dipping sauce.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pork in the microwave or oven until heated through.
Presentation ideas:
Arrange the sliced pork on a platter and garnish with sliced scallions and sesame seeds.
Garnishes:
Sliced scallions and sesame seeds.
Pairings:
Serve with steamed rice and a side of kimchi.
Suggested side dishes:
Steamed rice, kimchi, and stir-fried vegetables.
Troubleshooting advice:
- If the pork is not cooked through, continue grilling until it reaches an internal temperature of 145°F.
- If the pork is dry, try marinating it for a longer period of time.
Food safety advice:
- Always use a meat thermometer to ensure the pork is cooked to the correct temperature.
- Wash hands and surfaces thoroughly before and after handling raw meat.
Food history:
Ssamjang is a Korean condiment made with soybean paste, chili paste, sesame oil, and other seasonings. It is often used as a dipping sauce for grilled meats and vegetables.
Flavor profiles:
Ssamjang Marinated Pork is savory, slightly sweet, and spicy.
Serving suggestions:
Serve the sliced pork with lettuce leaves and rice for a Korean-style wrap.
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Region: Korean