slices of Korean Pork Barbecue on a white plate sprinkled with toasted sesame seeds and sliced scallions
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5 from 15 votes

Korean Pork Barbecue

Creating delicious dishes like my Korean Pork Barbecue isn't difficult, it's all about the ingredients. Don't spend all day in the kitchen, marinate the pork overnight and have dinner on your table in 30 minutes.
Prep Time15 mins
Cook Time30 mins
Marinating4 hrs
Course: Entree
Cuisine: Asian-American
Keyword: Asian pork, barbecue, Korean Pork
Servings: 4
Calories: 620kcal
Author: Chef Dennis Littley

Ingredients

Marinade

  • 1/4 cup Gochujang (Korean red pepper paste)
  • 1/4 cup dark soy sauce
  • 2 tbsp sesame oil
  • 2 tbsp mirin
  • 1 tbsp brown sugar
  • 2 pounds pork tenderloins (2 tenderloins)

Barbecue Sauce

  • 2 tbsp sesame oil
  • 1 tsp ginger finely chopped
  • 1 tsp garlic finely chopped
  • 1 tbsp onion finely chopped
  • 1/2 cup light Karo® Syrup *add 2 tbsp more for a sweeter sauce
  • 1/2 cup tomato paste
  • 1/4 cup soy sauce
  • 1/4 cup apple cider vinegar
  • 1 tbsp Gochujang (Korean red pepper paste) *add 1 tbsp more for a spicer sauce
  • 1/2 tsp sea salt *or to taste

Serving Pork

  • 2 tsp sesame seeds toasted
  • 1 bunch scallions sliced - green part only

Instructions

Marinade

  • Trim pork tenderloin, removing the silver skin from the pork and any unwanted fat.
  • Mix marinade ingredients in a bowl.
  • Place pork tenderloins to a large zippered plastic bag, then pour in the marinade. Seal the bag well and refrigerate for 4 hours. (one hour is the minimum and 12 hours the maximum)

Korean Barbecue Sauce

  • In a saucepan over medium heat add sesame oil, onions, garlic and ginger. Allow the aromatics to saute for 1-2 minutes.
  • Add the remainder of the ingredients, stirring well.  Bring sauce to a light boil for 2-3 minutes then reduce heat to low. Allow the sauce to simmer for 20-30 minutes.
    *If the barbecue sauce is too thick add a little water to thin it to the right consistency.
    *This is your opportunity to reseason the sauce as needed. If you want it spicier add more Korean red pepper paste. If you'd like the sauce a little sweeter add more Karo® Syrup.

Pork Tenderloin

  • Preheat oven to 350 degrees Fahrenheit
  • Remove pork tenderloins from the marinade and pat down the tenderloins with paper towels to remove any excess marinade from the outside of the pork.
  • Place pork tenderloins on roasting pan.
  • Brush tenderloins liberally with BBQ sauce and place into the preheated oven for 15 minutes.
  • Heat saute pan until fairly hot. Remove from heat and add sesame seeds. Seeds will begin to toast and pop. Keep the seeds moving to keep them from burning. When seeds look toasted, remove from pan onto a plate or bowl until needed.
  • Remove the pan from the oven. Turn over the tenderloins and brush the pork with barbecue sauce.
  • Return the pan to the oven for another 15 minutes.
  • Remove the pork from the oven. Brush with additional barbecue sauce and allow to rest for 5 minutes before slicing.
  • Slice pork tenderloins about 1/4 inch thick or as desired
  • Place the sliced pork tenderloins on a serving dish, trying to keep them lined up. Brush with additional sauce if needed.
  • Sprinkle top of pork tenderloin with toasted sesame seeds and garnish with sliced scallions.
  • Serve with your favorite sides and additional barbecue sauce.

Nutrition

Calories: 620kcal | Carbohydrates: 54g | Protein: 52g | Fat: 23g | Saturated Fat: 5g | Cholesterol: 147mg | Sodium: 2386mg | Potassium: 1391mg | Fiber: 2g | Sugar: 44g | Vitamin A: 593IU | Vitamin C: 12mg | Calcium: 54mg | Iron: 4mg