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
It is quite possible to track the history of recipes far back into the distant past, in fact as far into history as the ancient Egyptians, and potentially, even further back. However, sadly, these early recipes were just primitive pictorial, hieroglyphic or cunieform recipes for preparing meals.
Interestingly, the most ancient recipe discovered, according to academics is a series of clay tablets in the Sumerian language which recount 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 wonderful. During Roman times 25BC a roman called Apicius created a collection of scripts showing how to cook the recipes cooked by wealthy Romans. In his scrolls, he describes how the meals of wealthy Romans were split into starters, entrees and afters, a very modern way of dining. This early Roman chef recounts how the ancient chefs used many different spices and herbs, including a few you will know for example thyme, mint and parsley. Closer to modern times, there were some books dating from the fourteenth century ; a cookery book called `Forme of Cury`, and another named `Curye on Inglish`. Surprisingly, they are nothing to do with the spicy food that we all know today, but rather accounts of the types of meals enjoyed by the nobility of that time. Later, in the 15th century, people returning from the crusades brought us a variety of spices and herbs from the holy lands, including spices like parsley and basil. These new herbs and spices was responsible for an outbreak in manuscripts on cookery, most of which are now in private cookery archives. During the succeeding few centuries, the upper classes strove to serve up the most exotic banquets, and consequentially the best chefs and their recipe collections were much in demand. Nevertheless, it was during the 1800s the formal cooking and recipe books became really popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted their lives to assembling, testing, and writing down the recipes of their peers. By the time we get to the twentieth century, cookery books are greatly in demand mostly due to better eduction, people having increased spare time and having more disposable income. Like it or not, the introduction of TV gave us TV chefs and the accompanying recipe books. Which pretty much brings us to the present day and the invention of the internet, permitting us all to access thousands of recipes like those on this site. |
We hope you enjoy this Korean Barbecue Bulgogi recipe.
