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
It is quite possible to track the history of recipes way back into distant history, in fact as far back as the ancient Egyptians, and maybe further still. Interesting though that is, sadly, these early cook books were just very simple pictorial, hieroglyphic or cunieform instructions for preparing food.
Interestingly, the most ancient recipe discovered, according to Professor Solomon Katz, are some stone tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel wonderful. During Roman times 25BC a roman called Apicius assembled a number of documents showing how to cook the recipes cooked by his fellow Romans. He recounts how the meals of wealthy Romans were separated into hors d`oeuvre, main meal and afters, a very modern way of dining. Aspicius also tells us how the chefs of Roman times were skilled in the use of many different spices and herbs, including a few that are still present in modern kitchens for example basil, fennel and parsley. Later, in the 15th century, knights returning from the crusades brought back a variety of spices and herbs from the holy land, including parsley, basil and rosemary. These new foods and tastes caused an explosion in manuscripts on cooking, the majority of which are kept safe in private collections. By the time we get to the twentieth century, cookery publications were greatly in demand mostly due to better eduction, people having more leisure time and being a little richer. Like it or not, the introduction of TV brings us TV chefs and the recipe books that accompanied them. Which brings us neatly to the present day and the invention of computers and the internet, allowing everybody to access massive numbers of recipes like those on this site. |
We hope you enjoy this Kalbi Kui recipe.
