Have you experienced the sophisticated sweet flavors of Korean BBQ? If not you need to try this recipe. The homemade tangy and spicy Korean BBQ Sauce really makes this dish amazing.
2-3 pound Pork Tenderloin
1/4 cup Gochujang Chili Paste
3 Tablespoons Honey
1/4 cup Soy Sauce
2 Tablespoons Sesame Oil
3 cloves of Garlic, minced
2 Tablespoons fresh Ginger, minced
Korean BBQ Sauce:
1 Teaspoon Olive Oil
1/4 Onion, finely chopped
1 Teaspoon minced Garlic
1 Teaspoon minced Ginger
3 Tablespoons Tomato Paste
2 Tablespoons Brown Sugar
1 Tablespoon Gochujang Chili Paste
1/4 cup Apple Cider Vinegar
2 Tablespoons Soy Sauce
1 Tablespoon Sesame Oil
Combine the gochujang, honey, soy sauce, sesame oil, garlic and ginger in a bowl. Place the Pork Tenderloin in a vacuum sealing bag and pour the marinade on top and massage the marinade into the pork to coat it well. Vacuum seal the bag.
Place the pork into the sous vide water bath and cook at 144ºF for at least 4 hours or for as long as 6 hours.
While the pork is cooking, make the Korean BBQ sauce. Heat the olive oil in a medium sauce pan. Add the onion and sauté for a minute or two. Add the garlic and ginger and sauté for another minute. Add the tomato paste, brown sugar, gochujang, apple cider vinegar, soy sauce and sesame oil and bring the mixture to a boil. Lower the heat and simmer for 20 minutes until the sauce thickens.
Remove the pork from the sous vide water bath when done cooking and dry off completely with paper towels. Preheat a grill and place the Pork on grill.
Brush the Korean BBQ sauce onto all sides of the pork loin and grill, turning and brushing the pork with more BBQ sauce as you cool. Alternatively, you could cook in a very hot grill pan for 1 to 2 minutes on each side, basting with BBQ sauce. Either way, avoid cooking the pork for too long, so that you don’t overcook it.
Transfer the pork loin to a cutting board, cover with foil and let it rest for a few minutes. Slice the pork loin and enjoy!
Watch my video below where I show you how to make this recipe step by step.