12 tsp pork, tenderloin, slices
1 marinade:
1/2 cup soy sauce,
1/4 cup water,
3 tbsp sugar,
2 green onion, -- scallions, c
2 cup garlic, crushed
2 pinch ginger, chopped,
1 salt & pepper.
Directions
Preparation: Combine the meat with the marinade and
allow the mixture to soak for about 2 hours at room
temperature, Stir occasionally to make sure all of the
meat gets well coated. Then take the meat from the
marinade and dry on paper towels. Be sure to save the
marinade. Coat the sides and bottom of a baking dish
with 2 or 3 Tbs. of Sesame oil and arrange to pork in
the dish so there is only one layer of the meat. Bake
in a pre heated oven (375 F) for 50 minutes until the
meat is tender. While the meat is bak- ing take the
marinade and in a sauce pan bring to a boil. When
boiling reduce the heat to low and cook for approx 15
minutes. The amount should be a little reduced.
When the meat is finished baking pour its cooking
juices into the reduced marinade and bring the liquid
to a boil again. Put the meat on a serving dish and
pour some of the hot liquid over the pork. The remain-
der of the hot liquid can be served seperately for
those who wish to have more liquid on their meat or as
a gravy on their rice. Bul-ko-kee: Almost the Korean
National dish.Very popular in Hawaii and Korean cafes
on the US west Coast.. THEODORE SEDGWICK (XPST31A)
Servings: 4 servings
Korean Pork Or Beef Recipe brought to you by Recipe Ideas
Categories: Beef; Hawaiian; Korean; Meat; Pork
The History of Recipes
It is quite possible to track the history of recipes way back into the far past, at least as far back into recorded history as the Egypt of the Pharoahs, and maybe further still. In practice though, generally, these ancient cook books were just simple pictorial, hieroglyphic or cunieform instructions for preparing meals.
Interestingly, the oldest recipe discovered, according to Professor Solomon Katz, are some stone tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `blissful`. Closer to modern times, we have a couple of interesting books published in the 14th Century ; a recipe book titled `Forme of Cury`, and another named `Curye on Inglish`. Don`t be fooled by the titles though, they are unconnected to the curry that is familiar to us all today, but instead recipes for the types of meals eaten by the rich and powerful of that time. Later on, in the 15th century, people returning from the crusades brought us a variety of spices and herbs from middle-east cuisine, including spices like parsley and basil. The introduction of these new herbs and spices created a torrent in books on cooking, the majority of which are kept safe in private cookery archives. Over the succeeding few centuries, the rich and powerful families of Wesstern Europe strove to serve up the most exotic meals, and because of this the best chefs and their recipe collections were much in demand. Even so, it wasn`t until the nineteenth century that fine cooking and cookery books became popular. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated their lives to collating, trying out, and recording recipes for their fellow cooks to enjoy. The TV revolution brings us TV chefs and the recipe books that accompanied them. Which pretty much brings us to the present day and the invention of the internet, allowing everybody to search through thousands of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Korean Pork Or Beef recipe.
