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
Transcribed cooking instructions as a concept can be tracked way back into distant history, at least as far as early Egypt, and maybe further still. Interesting though that maybe, mostly, these early cookbooks were just very basic hieroglyphic or cunieform instructions for preparing food.
In an interesting twist, the oldest recipe discovered so far, according to experts is a collection of ancient tablets in the Sumerian language 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 people feel blissful and exhilarated. Progressing into Roman times 25BC a roman called Apicius created some scripts describing recipes prepared by wealthy Romans. In his publication, he tells us how the meals were split into hors d`oeuvre, main meal and desserts, a very modern way of dining. Aspicius informs us how the cooks of Roman times were skilled in the use of many different spices and herbs, including a few that will be familiar to modern cooks for example thyme, rue and dill. Over the succeeding few hundred years, the powerful and rich competed with each other to offer the most exotic meals, and because of this the best chefs and their recipes became highly prized. Nevertheless, it wasn`t until the 19th century that cookery and cookery books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, spent years to collating, testing, and publishing recipes common in their social group. When we get to the twentieth century, cookbooks are in great demand, mostly due to higher levels of literacy, people having increased leisure time and disposable income. The TV revolution gave us TV cookery programs and the recipe books that accompanied them. And that pretty much brings us to the present day and the invention of the internet, allowing everybody to access massive numbers of recipes like those on this site. |
We hope you enjoy this Bul Kogi recipe.
