3 tbsp dark soy sauce
1 small clove garlic, crushed
1 tbsp oriental sesame oil
1 tsp chinese bean paste (mein chiang)
1 tsp toasted sesame seed*
2 tbsp sake or dry sherry
1 tsp minced scallion
1 tbsp sugar
1 tbsp oil
1 salt to taste
1/4 tsp cayenne pepper
Directions
* See note on toasted sesame seed above.
Crush garlic with sugar and salt to make a smooth paste. Combine with
remaining ingredients. Dip broiled or fried beef slices in the sauce.
The International Gourmet Cookbook; Jules Bond; Castle Books; 1979
Servings: 6 servings
Bulgoki Sauce Recipe brought to you by Recipe Ideas
Categories: Sauce
The History of Recipes
Written recipes as a concept can be observed far back into antiquity, at least as far into history as ancient Egypt, and possibly even further than that. Having said that, in the main part, these early records were just basic hieroglyphic or cunieform recipes for preparing meals.
Progressing into Roman times around 25BC a man called Apicius created some scripts which described recipes enjoyed by his fellow Romans. In his scrolls, he tells us how the meals of wealthy Romans were divided into starters, entrees and desserts, a very modern way of dining. This early Roman chef describes how the ancient chefs used many different aromatic flavours, including some that we all recognise like bay, mint and asafoetida. For the centuries that followed, the upper-class families of Europe tried to serve up the most exotic banquets, and as a consequence, the best cooks and their collection of recipes could command a high salary. Nevertheless, it was during the 1800s that fine cooking and cookery books became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted their lives to collating, trying out, and writing down recipes that were common in the better off homes of the day. By the time we get to the 20th century, cooking publications were increasing in popularity mostly due to more people being able to read, people having more spare time and having more money to spend. |
We hope you enjoy this Bulgoki Sauce recipe.
