3 each green onions, finely chopped
4 each garlic cloves, crushed
5 tbsp soy sauce
2 tbsp sesame oil
1 tbsp sesame seeds
1/4 cup sugar
2 tbsp sherry or mirin (rice wine)
1/8 tsp black pepper
Directions
Slice the steak diagonally against the grain into very
thin strips. Score each piece lightly. (This prevents
meat from curling as it is grilling). Combine
remaining ingredients in bowl, mix well, then add
meat. Allow to marinate for several hours or overnight.
To prevent overcooking, grill meat just until it turns
color, then remove from heat. Remember, all meat
continue to cook even when taken off heat. Serve with
rice.
Servings: 1 servings
Korean Grilled Beef Recipe brought to you by Recipe Ideas
Categories: Beef; Grilling; Korean; Meat
The History of Recipes
Experts have traced the existance of recipes far back into the far past, in fact as far as the ancient Egyptians, and possibly even further than that. In practice though, mostly, these ancient cook books were just primitive hieroglyphic or cunieform instructions for preparing meals.
Interestingly, the most ancient recipe found, according to academics are a few clay tablets in Sumerian which recount 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 anyone who drank it feel `blissful`. During Roman times 25BC a roman called Apicius created some documents showing how to cook the recipes prepared by wealthy Romans. He describes how the meals were divided into starters, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also tells us how the ancient cooks were skilled in the use of many different aromatic flavours, including a few that will be familiar to modern cooks for example bay, rue and dill. Closer to modern times, we find two books dating from the 14th Century - a cookery book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. The titles are a little misleading though, they are not about the indian food that is served today, but instead accounts of the types of meals prepared by the cooks of the rich people of that period. In the fifteenth century, people returning from the crusades brought back many new spices and herbs from the East, such as coriander, basil and rosemary. The introduction of these new tastes was responsible for an increase in recipe publications, the majority of which are kept safe in private cookery archives. Like it or not, the introduction of television gave us celebrity TV chefs and the accompanying recipe books. Which brings us neatly to the present day and the invention of computers and the internet, allowing everyone to access thousands of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Korean Grilled Beef recipe.
