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
It is possible to follow the history of `recipes` back into history, certainly as far back into history as ancient Egypt, and quite possibly further than that. In practice though, in the main part, these old cookbooks were just very basic hieroglyphic or cunieform recipes for meal preparation.
In fact, the oldest recipe found, according to academics are some stone tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel exhilarated and blissful. Later on, in The time of the romans around 25BC a man called Apicius compiled a few scripts detailing recipes enjoyed by wealthy roman citizens. In his publication, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvre, entrees and afters, something that is very familiar to us today. He also recounts how the Roman chefs were skilled in the use of many different herbs and spices, including some that we all recognise for example thyme, rue and dill. Later on in the 1400s, the Crusaders brought back a variety of foods and herbs from the Middle-East, including coriander, parsley, and rosemary. The introduction of these new tastes caused an outbreak in manuscripts on food, some of which still exist in private collections. For the decades that followed, the wealthy families of Wesstern Europe competed to serve the most exotic meals, and as a result the best cooks and their recipes were at a premium. Notwithstanding that, it wasn`t until the 1800s that formal cookery 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 much of their lives to assembling, verifying, and writing down recipes of the day. By the time we get to the 20th century, recipe publications are highly popular mostly as a result of increased literacy, more leisure time and having more disposable income. |
We hope you enjoy this Bugogi Korean Beef Dish recipe.
