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
Written cooking instructions as a concept can be traced back into distant history, in fact as far back into history as ancient Egypt, and maybe even further. Having said that, these, ancient recipes were just very basic hieroglyphic recipes for preparing meals.
Fascinatingly, the most ancient recipe in existence, according to food historians is a series 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 making those who drank it feel wonderful. As we move into Roman times around 25BC a roman called Apicius wrote a number of scripts showing how to cook the recipes prepared by his fellow Romans. In his scrolls, he recounts how the meals of wealthy Romans were separated into appetizers, main meal and dessert, a very modern way of dining. He also tells us how the Roman chefs made use of a good variety of spices and herbs, including some familiar names for example basil, fennel and parsley. Moving on, we find a couple of books which were published in the fourteenth century - a cookery book titled `Forme of Cury`, and another called `Curye on Inglish`. Although the titles sound familiar, these two books are unconnected to the indian food that we all know today, but instead descriptions of the types of food enjoyed by the upper classes of that time. Later, in the 15th century, people returning from the crusades brought back many new foods and herbs from Arab countries, including spices like coriander, parsley, and basil. The introduction of these new herbs and spices led to an eruption in recipe publications, most of which are now in private collections. By the advent of the 1900s, cook books are starting to become popular mostly as a result of more people being able to read, people having increased free time and having more disposable income. The revolution that is television gave us celebrity TV chefs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, allowing us all to search through thousands of recipes such as those found on this site. |
We hope you enjoy this Korean Barbecue Bulgogi recipe.
