4 lb beef short ribs
2 cloves garlic, crushed
1/4 cup toasted & crushed sesame seeds
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
"This recipe came from Hawaii, but Los Angeles has many Korean
restaurants where zesty barbecued meat dishes are served. Created by:
Wailea Steak House, Hawaii".
Place short ribs in bowl. Add garlic, sesame seeds, green onions,
pepper, sesame oil, soy sauce, sugar and oil and toss to coat 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.
Servings: 6 servings
Bul Kogi Recipe brought to you by Recipe Ideas
Categories: Hawaiian; Korean
The History of Recipes
Academics have traced the existence of recipes back into the far past, in truth as far back into history as the Egyptians, and possibly even further. Interesting though that is, these, early cookbooks were just primitive hieroglyphic or cunieform recipes for preparing meals.
Fascinatingly, the most ancient recipe in existence, according to historians is a collection of ancient tablets in ancient Sumerian which describe 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 those who drank it feel `wonderful`. Progressing into The time of the romans 25BC a man called Apicius created a few documents which described recipes enjoyed by wealthy roman citizens. In his scrolls, he recounts how the meals of wealthy Romans were divided into hors d`oeuvres, main course and desserts, something we still use today. Aspicius also recounts how the Romans made use of many aromatic flavors, including some familiar names for example bay, mint and dill. In the 15th century, knights returning from the crusades brought us many new foods, spices and herbs from Arab cooking, including spices such as coriander, parsley, basil and rosemary. The introduction of these new culinary ideas caused an increase in recipe books, most of which still exist in private collections. By the arrival of the twentieth century, cooking publications are increasing in popularity due to more people being able to read, more spare time and having more money. The introduction of television brings us celebrity chefs and the spin-off recipe books. Which brings us neatly to the present day and the internet revolution, permitting everyone 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 Bul Kogi recipe.
