2 lb short ribs
1 tbsp bouillon powder
1/4 cup water
3 tbsp olive oil
3 tbsp sesame oil
2 scallions, diced
Directions
Marinate the ribs in the rest of the ingredients for
several hours (or overnight) in a covered dish in the
refrigerator. Turn at least once half-way through the
marinating time. (I put it in the refrigerator the
night before, then turn the ribs in the morning and
put them back in the refrigerator until dinnertime.)
Broil 5 minutes each side.
NOTES:
* Korean marinated ribs -- Suitable for Passover.
* This is traditional for Passover in our house
(well, we like Oriental food, and Passover is somewhat
limiting...).
: Difficulty: easy.
: Time: Several hours marinating, 15 minutes cooking.
: Precision: no need to measure.
: Evelyn C. Leeper
: ihnp4!mtgzz!ecl
: Middletown, NJ
: Copyright (C) 1986 USENET Community Trust
Servings: 4 servings
Kalbi Kui Recipe brought to you by Recipe Ideas
Categories: Korean
The History of Recipes
Experts have traced the existance of recipes back into ancient history, in truth as far into history as early Egypt, and maybe further still. In practice though, generally, these ancient records were just very basic pictorial, hieroglyphic or cunieform recipes for preparing food.
Fascinatingly, the most ancient recipe discovered, according to historians is a series of tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `exhilarated, wonderful and blissful`. As we move into The time of the roman empire 25BC a man called Apicius compiled a collection of documents showing how to cook the recipes prepared by his fellow Romans. In his works, Apicius recounts how the meals of wealthy Romans were divided into hors d`oeuvres, main course and desserts, something we still use today. He also describes how the Romans made use of many herbs and spices, including a few that will be familiar to modern chefs such as basil, rue and parsley. As our culinary historical trip moves to more modern times there are a couple of books published in the 14th Century - one book called `Forme of Cury`, and another named `Curye on Inglish`. Amusingly, these books are not about the spicy food that is familiar to us all today, but rather recipes for the types of meals prepared by the chefs of the rich and wealthy people of that period. In the 15th century, the Crusaders brought back many new foods and spices from the holy lands, including coriander, basil and rosemary. These new herbs and spices caused a torrent in books on cooking, many of which still exist in private libraries. The introduction of television brought us celebrity TV chefs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the invention of computers and the internet, permitting everybody to search through massive numbers of recipes like the ones you can find on our web site. |
We hope you enjoy this Kalbi Kui recipe.
