Reviewed: Mar. 27, 2013

I doubled the recipe and marinated it for 2 hours... was absolutely delicious! Definitely will be making this again!

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Reviewed: Jan. 23, 2013

Delicious! I used Kurubota pork, sliced very thinly for Korean spicy pork bulgogi. Added more ginger, sliced some onions and added in the pan fry, and served with brown rice and steamed vegetables. I also threw some chopped green onions on top and bought some grated ginger from the asian market nearby. So quick to throw together on a weekday night. Will try with chicken, but I'm sure I'll be making this recipe over and over!

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QTXBATOOTIE

Reviewed: Nov. 14, 2012

My family and I really liked this recipe! Changes made: tripled the fresh grated ginger, added 1 large clove of garlic, chopped; doubled the liquid marinade ingredients, and added 1 Tblsp. agave nectar. Then I took about 2/3 of the marinade and sealed it up with the pork in a bag for 2 hours. Added 2/3 c. of chicken broth (low sodium), 1 Tblsp. good sesame oil, and 2 tsp. cornstarch to the REMAINING marinade. I only sprayed the saute pan, didn't use the oil in the recipe. After the meat was cooked, I threw in the reserved marinade. Cooked up saucy and so good! I would add a touch more sweetener next time. Excellent and no leftovers!

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DKblumchen

Cooking Level: Expert

Reviewed: Apr. 30, 2012

I didn't have mirin, so I substituted using sake and a pinch of sugar. It was good, but because it doesn't produce much sauce, we found it a bit dry, even using all of the marinade.

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Dave W.

Cooking Level: Intermediate

Living In: Fredericton, New Brunswick, Canada

Reviewed: Oct. 25, 2011

Excellent! I knew I would love this as I grew up eating dishes flavored with Mirin, Sake and ginger. I doubled the marinade and added a little more grated ginger. I marinated the pork loin for about 6 hours before sautéing. I sautéed the pork on high heat stirring and cooking until brown and meat looked crispy. I cooked the meat in three small batches, drained the grease, wiping the pan clean with paper towel before adding the next batch of meat. The kitchen quickly filled up with the aroma of this marinade. This was quick and easy with wonderful results! The pork was tender and flavorful infused with the succulent marinade. Mmmm. The ginger is pronounced but it is not overpowering. I paired this with hot rice, “Oriental Green Bean Salad,” and “Easy Bok Choy,” also from this website.

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OkinawanPrincess

Cooking Level: Intermediate

Living In: Honolulu, Hawaii, USA

Reviewed: Aug. 23, 2011

Delicious, easy to cook, and fast cooking. Served with pork fried rice and salad with ginger dressing. Thanks for the great recipe!

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MooseNsquirrel

Reviewed: Feb. 18, 2011

The pork was so tender! It absolutely needed double the amount of ginger and a little more soy. I served mine over a little bit of sticky rice and lots of shredded cabbage as suggested. Very nice.

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