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
Experts have tracked the existance of recipes far back into history, in truth as far back into history as the early Egyptians, and potentially, even further back. Interesting though that is, in the main part, these old records were just basic pictorial instructions for meal preparation.
Interestingly, the most ancient recipe in existence, according to food historians are a few ancient tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel wonderful and blissful. Later on, in Roman times 25BC a roman called Apicius wrote a number of documents which described recipes enjoyed by wealthy roman citizens. In his works, he describes how the meals of wealthy Romans were divided into hors d`oeuvres, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also recounts how the cooks of Roman times used many herbs, including a few that are still present in modern kitchens such as basil, mint and parsley. Closer to modern times, we find a couple of interesting cookery books dating from the fourteenth century : a book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these books have no connection with the indian food that is served today, but instead accounts of the types of meals on the tables of the upper classes of the period. In the fifteenth century, people returning from the crusades brought back many new spices and herbs from Arab cooking, including spices like coriander, parsley, basil and rosemary. These new foods and tastes caused an explosion in publications on food, some of which are kept safe in private libraries. Like it or not, the introduction of television gave us celebrity chefs and the accompanying recipe books. Which pretty much brings us to the present day and the internet revolution, allowing everybody to search through thousands of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Korean Pork Or Beef recipe.
