Barbecued Beef (Korean Bul Kogi) Recipe

Ingredients

2 lb sirloin steak
3 scallions
4 cloves garlic
5 tbsp soy sauce
2 tbsp sesame oil
1/4 cup sugar
2 tbsp sherry
1/4 cup beef stock (optional)
1/8 tsp black pepper


Directions

1. Slice the steak very thin on the bias. Score each piece with an X.

2. Chop the scallions and crush the garlic. Combine these
ingredients with the remaining seasonings in a bowl. Add the meat to
the marinade and mix well until all sides of the steak are coated.

3. The meat may be grilled immediately. The best results are
obtained if the steak is marinated for 2 hours. The marinade will
keep overnight

Variation: Use rib steak or flank steak.

Bul Kogi is so popular that many Koreans consider it the national meat
dish. Serve with rice and kimchi.

From: The Korean Cookbook, by Judy Hyun.


Servings: 4 servings

 

 

Barbecued Beef (Korean Bul Kogi) Recipe brought to you by Recipe Ideas


Categories: Barbeque; Bbq; Beef; Korean; Meat


The History of Recipes

It is quite feasible to follow the history of written cooking instructions way back into antiquity, certainly as far as the Egypt of the Pharoahs, and maybe even further. In practice though, sadly, these old cookbooks were just simple hieroglyphic or cunieform recipes for meal preparation.

Interestingly, the most ancient recipe discovered so far, according to food historians are a few stone tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated.

As we move into The time of the romans 25BC a roman called Apicius created some documents showing how to cook the recipes enjoyed by wealthy roman citizens. In his publication, Apicius tells us how the roman meals were separated into appetizers, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also describes how the Roman chefs used many different herbs and spices, including a few that will be familiar to modern chefs such as basil, fennel and asafoetida.

Later, in the 15th century, people returning from the crusades brought back a variety of foods, spices and herbs from middle-east cuisine, including coriander, basil and rosemary. The introduction of these new tastes created an explosion in cookery books, some of which still exist in private cookery archives.

During the next few hundred years, the powerful and rich strove to serve the best banquets, and because of this the best cooks and their recipes were at a premium. Notwithstanding that, it was during the 19th century the formal cooking and recipe publications became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted their lives to assembling, verifying, and publishing popular recipes of the day.

By the time we get to the twentieth century, cookbooks are greatly in demand due to higher levels of literacy, people having more spare time and having more money to spend.

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We hope you enjoy this Barbecued Beef (Korean Bul Kogi) recipe.

 


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