1 lb beef tenderloin, sliced very thin
2 cloves fresh garlic, crushed
2 tbsp granulated sugar
1 tbsp sesame oil
1 black pepper good sprinkling
1 roasted sesame seeds (also a good s, prinkling)
1 green onion, finely chopped
2 tbsp soy sauce
3 tbsp water
Directions
In a glass or plastic bowl, mix everything together. Cover and
refrigerate for 1-2 days. (You can cook immediately, but of course,
it won't taste as good.
:-) )
In a skillet, heat a tablespoon of vegetable oil over medium-high to
high heat. Cook the beef slices, turning until meat reaches desired
degree of doneness (about 1-2 minutes).
Serve with rice and green vegetables.
NOTES: The recipe says 'serves four,' but then again, I ate a batch
of this myself without complaining too much. I guess it depends on
how hungry you are and what else you're serving. ;-)
I also usually omit the sesame seeds, since neither my SO nor I like
them. Hasn't killed me yet.
I got this recipe from the Atlanta Journal/Constitution, near
Christmas (it was part of a list of dishes that the paper's
contributors served at their own Christmas dinners; they had a Cuban
writer, someone Russian, etc. I do not recall the name of the South
Korean woman whose recipe this is, alas).
~-Lance
Servings: 4 servings
Bugogi - Korean Beef Dish Recipe brought to you by Recipe Ideas
Categories: Korean; Meat
The History of Recipes
We can trace the history of `recipes` way back into ancient history, at least as far back as pharonic Egypt, and potentially, even further back. In practice though, generally, these early cookbooks were just simple pictorial instructions for meal preparation.
In fact, the oldest recipe in existence, according to academics are some ancient tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `blissful`. Progressing into Roman times around 25BC a man called Apicius compiled some documents detailing recipes cooked by wealthy roman citizens. In his publication, Apicius recounts how the meals were separated into starters, main meal and afters, a very modern way of dining. Aspicius recounts how the Roman chefs made use of a wide range of aromatic flavours, including a few you will know such as basil, fennel and asafoetida. Later on, we have two recipe books which were published in the fourteenth century - a cookery book titled `Forme of Cury`, and another called `Curye on Inglish`. Don`t be fooled by the titles though, they have no connection with the curry that we all know today, but instead recipes for the types of meals on the tables of the rich people of the time. Later on in the 1400s, knights returning from the crusades brought us many foods and spices from Arab countries, including spices like coriander, basil and rosemary. These new culinary innovations was responsible for an explosion in manuscripts on cooking, the majority of which are kept safe in private libraries. For the next few years, the wealthy families of Europe competed to offer the most extravagent meals, and as a consequence, the best chefs and their recipes were much in demand. Notwithstanding that, it was during the 19th century that formal cookery and cookery books reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated the best years of their lives to assembling, trying out, and publishing popular recipes of the day. By the advent of the twentieth century, recipe books were in great demand, as a result of more people being able to read, people having increased leisure time and having more disposable income. |
We hope you enjoy this Bugogi Korean Beef Dish recipe.
