1 each flank steak (tenderize twice
1/3 cup soy sauce
1/3 cup sugar
1/4 tsp grated ginger
1 dash salt, pepper, garlic
1/3 cup flour
3 each green onions, finely chopped
2 each eggs
1 each vegetable oil
Directions
Slice meat diagonally into 3 or 4 pieces. Combine soy
sauce, sugar, ginger, salt, pepper and garlic.
Marinate steak pieces in this for at least 20 minutes.
Pat both sides of each piece in flour. Add onions to
beaten eggs and dip floured meat pieces into this
mixture. Fry in about 1 1/2 inches of vegetable oil.
Slice diagonally into 1/2-inch strips and top with
chopped green onions if desired. May be served hot
immediately or refrigerated and served cold later.
Serves 4.
Servings: 4 servings
Korean Beef Recipe brought to you by Recipe Ideas
Categories: Beef; Korean; Meat
The History of Recipes
It is possible to read the history of written recipes back into the distant past, in fact as far back as early Egypt, and quite possibly further than that. However, generally, these early cook books were just very basic pictorial recipes for preparing food.
Interestingly, the oldest recipe in existence, according to academics are a few clay tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `exhilarated, wonderful and blissful`. Later on, in Roman times 25BC a roman called Apicius created a collection of documents detailing recipes cooked by the Romans. In his works, he recounts how the meals of wealthy Romans were split into appetizers, main meal and afters, something we still use today. Aspicius also informs us how the early Romans made use of a good variety of aromatic flavors, including a few that will be familiar to modern cooks like bay, fennel and parsley. During the succeeding few hundred years, the rich and powerful families of the West competed to offer the most extravagent meals, and as a consequence, the best chefs and their collection of recipes were much in demand. Nevertheless, it was during the 19th century that cooking and recipe books rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated years of their lives to collecting, trying out, and publishing recipes to help cooks of their time. By the arrival of the 1900s, cookery books are in great demand, as a result of more people being able to read, people having increased spare time and having more disposable income. Like it or not, the introduction of television gave us TV cookery programs and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the invention of the internet, permitting everybody to search through massive numbers of recipes such as those found on sites such as this. |
We hope you enjoy this Korean Beef recipe.
