5 lb beef short ribs
2 garlic cloves, crushed
1/4 cup sesame seeds toasted and crushed
1 cup finely chopped green onions
1 tsp pepper
1 tsp sesame oil
2 cup soy sauce
1 cup sugar
1/4 cup oil
Directions
Place short ribs in bowl. Add garlic, sesame seeds, green onions,
pepper, sesame oil, soy sauce, sugar and oil and toss to coat meat
well. Cover and let stand at room temperature 2 hours. Barbecue over
coals or run under broiler, turning and basting often with marinade
until meat is tender.
Created by: Wailea Steak House, Hawaii
(C) 1992 The Los Angeles Times
Servings: 6 servings
Bul Kogi (Korean Barbecue) Recipe brought to you by Recipe Ideas
Categories: Barbeque; Bbq; Hawaiian; Korean
The History of Recipes
Experts have tracked the existence of recipes back into the distant past, at least as far into history as the Egypt of the Pharoahs, and possibly even further than that. Interesting though that maybe, in the main part, these ancient records were just simple hieroglyphic recipes for preparing food.
Fascinatingly, the oldest recipe found, according to experts are some 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 making anyone who drank it feel `blissful`. As we move into The time of the roman empire 25BC a man called Apicius assembled a number of documents detailing recipes cooked by his fellow Romans. In his publication, he tells us how the roman meals were split into starters, main meal and dessert, something that is very familiar to us today. He also recounts how the ancient chefs were skilled in the use of a wide range of spices, including some that we all recognise for example bay, mint and asafoetida. As our culinary historical trip moves to more modern times there are some recipe books published in the 14th Century - a recipe book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Although the titles sound familiar, they are unconnected to the indian food that appears on menues today, but instead recipes for the types of food served to the rich and powerful of that time. In the 15th century, the Crusaders brought back many foods and spices from the Middle-East, such as coriander, parsley, and rosemary. The introduction of these new herbs and spices led to an eruption in recipe manuscripts, some of which are kept safe in private libraries. Over the next few centuries, the powerful families of Wesstern Europe competed to offer the most extravagent banquests, and as a result cooks and their recipes became highly prized. Even so, it was during the 19th century that fine cookery and recipe publications reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted much of their lives to assembling, testing, and writing down the recipes of their peers. By the arrival of the twentieth century, recipe publications were in great demand, as a result of increased literacy, more free time and disposable income. The introduction of television brought us TV cookery programs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the internet revolution, permitting us all to access massive numbers of recipes just like those on this recipe site. |
We hope you enjoy this Bul Kogi (Korean Barbecue) recipe.
