2 lb lean beef tenderloin
1/2 cup light soy sauce
1/4 cup dark soy sauce
1/2 cup water
3 tbsp finely chopped green onion
3 tsp crushed garlic
2 tsp finely minced fresh ginger
1/2 tsp black pepper
1 tbsp sugar
2 tbsp white sesame seeds, toasted and gr, ound
1 tbsp sesame oil
Directions
Bulgogi or Bulgalbi, broiled (grilled) beef strips and
beef ribs respectively, exemplify an age-old tradition
of cooking on a curved iron hotplate - a tradition
that is matched in northern China and neighboring
Mongolia as introduced by the Manchurians. Today this
has been streamlined for table service, with specially
built cone-shaped hotplates fitted over tabletop
burners, to provide an enjoyable and intimate eating
experience. Meats of all kinds, including mutton, pork
and poultry, offal and seafood, are cooked in this
way, being first marinated in a spicy mixture
encompassing the characteristic seasonings: soy sauce,
sesame oil, garlic, ginger, pepper or chili, toasted
sesame seeds and green onions. The meat is marinated
well in advance so that the flavor is intense. Cooking
time is minimal - just enough to cook through and seal
the surface. Serve Bulgogi with white rice and
yangnyum kanjang sauce, together with a selection of
accompaniments such as kim chee (chili pickled
cabbage) and jeot khal (spiced whitefish).
Servings: 6 servings
Korean Barbecue - Bulgogi Recipe brought to you by Recipe Ideas
Categories: Barbeque; Bbq; Beef; Korean
The History of Recipes
Experts have tracked the existence of recipes far back into history, in truth as far into history as the early Egyptians, and maybe even further. Interesting though that is, these, ancient records were just very simple pictorial, hieroglyphic or cunieform recipes for preparing meals.
The truth of the matter is, the oldest recipe found, according to historians is a collection of clay tablets in the Sumerian language describing 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 those who drank it feel `exhilarated, wonderful and blissful`. Progressing into The time of the romans around 25BC a roman called Apicius wrote a number of documents describing recipes prepared by his fellow Romans. In his publication, Apicius recounts how the meals of wealthy Romans were separated into starters, main meal and dessert, something we still use today. Aspicius also tells us how the ancient cooks used a good variety of aromatic flavours, including a few you will know for example thyme, fennel and parsley. Later, in the 15th century, people returning from the crusades brought back many foods, spices and herbs from the East, including spices like parsley and basil. The introduction of these new foods and spices was responsible for an eruption in recipe publications, most of which still exist in private libraries. During the following few centuries, the powerful and rich houses competed with each other to serve up the best banquets, and as a result the best chefs and their recipe collections were greatly in demand. Notwithstanding that, it was during the 19th century that haute cuisine and recipe books really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted their lives to collecting, trying out, and writing down recipes of the day. Like it or not, the introduction of TV gave us TV cookery programs and the spin-off recipe books. Which brings us neatly to the present day and the invention of computers and the internet, allowing us all to access thousands of recipes such as those found on our site. |
We hope you enjoy this Korean Barbecue Bulgogi recipe.
