1 lb sirloin steak
1 clove garlic, crushed
1/2 cup soy sauce
1/4 cup sesame or other oil
1/4 cup minced green onions
1 toasted sesame seeds
Directions
Thinly slice steak into 1-inch wide strips. Dip
strips into a marinade made by combining garlic with
rest of ingredients. Now dip in crushed toasted
sesame seeds to cover the meat completely, and return
to the marinade for an hour. Weave on bamboo sticks
and broil quickly, or, if you prefer, fry quickly in a
little oil. (The sesame seeds are toasted by cooking
slowly in a heavy skillet, until brown. They are then
crushed in a mortar or heavy bowl, with salt. The
mixture should not be smooth.)
From "The Complete Book of Outdoor Cookery" by James
A. Beard and Helen Evans Brown.
Hayward Daily Review. 7/1/90
Posted by Stephen Ceideburg July 27 1990.
Servings: 2 servings
Korean Skewered Beef Recipe brought to you by Recipe Ideas
Categories: Beef; Korean; Meat
The History of Recipes
It is quite possible to prove the history of written cooking instructions back into distant history, certainly as far as early Egypt, and maybe further still. Interesting though that maybe, these, old cook books were just simple hieroglyphic recipes for preparing meals.
Later on, in The time of the roman empire 25BC a man called Apicius created some documents which described recipes prepared by wealthy roman citizens. In his works, Apicius describes how the meals were divided into starters, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he informs us how the ancient cooks were skilled in the use of many spices, including a few that will be familiar to modern chefs like bay, mint and asafoetida. Later, in the fifteenth century, knights returning from the crusades brought back many new foods, spices and herbs from middle-east cuisine, including spices such as coriander, parsley, and rosemary. These new herbs and spices was responsible for a surge in manuscripts on food, the majority of which are now in private libraries. By the time we get to the 1900s, cooking publications were increasing in popularity due to higher levels of literacy, more spare time and having more money. |
We hope you enjoy this Korean Skewered Beef recipe.
