1 1/2 lb boneless beef: cut 1 1/2
1 thick
1 tbsp sesame seeds
1 cup scallions, chopped, 2 lg
2 large cloves garlic, minced
1/4 cup soy sauce
2 tbsp sugar
2 tbsp dry sherry
2 tbsp vegetable oil
Directions
Freeze the meat until firm, about 2 hours. Meanwhile,
in a heavy iron skillet, spread the sesame seeds and
toast over moderate heat until golden. Stir the seed
once or twice to toast evenly. With a mortar and
pestle or with the back of a spoon against a board,
grind the seeds until powdery. Place in a large bowl
with the scallions, garlic to taste (if you like
garlic, up to 3 cloves may be used), soy sauce, sugar,
sherry, and vegetable oil, blending well. With a very
sharp knife, cut the semi-frozen meat (beef chuck,
round or sirloin), across the grain, into strips about
1/4-inch thick. Add the meat strips to the sauce,
stirring to coat well, cover, and marinate at room
temperature for 1 to 2 hours. Let the fire in a
hibachi or small grill burn down ot glowing coals. If
the grill rack is widely spaced, place the meat strips
in a hinged wire broiler. Broil about 1 minute on each
side until browned but still rare. Serve with rice and
vinegary coleslaw or cucumber salad.
Servings: 4 servings
Korean Beef Barbecue Recipe brought to you by Recipe Ideas
Categories: Barbeque; Bbq; Beef; Korean; Meat
The History of Recipes
It is quite feasible to follow the history of written cooking instructions far back into ancient history, in fact as far back into history as ancient Egypt, and maybe even further. Interesting though that maybe, these, ancient cook books were just very simple hieroglyphic instructions for food preparation.
Interestingly, the most ancient recipe discovered, according to experts in ancient history is a series of tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `blissful`. As we move into The time of the romans 25BC a roman called Apicius compiled some scripts showing how to cook the recipes enjoyed by wealthy roman citizens. In his publication, Apicius recounts how the meals were divided into starters, entrees and dessert, something that is very familiar to us today. Additionally, he tells us how the Roman cooks made use of many spices, including some familiar names like bay, rue and parsley. Closer to modern times, there were some books which appeared in the 1300s : a book called `Forme of Cury`, and another, similary named `Curye on Inglish`. Although the titles sound familiar, they are nothing to do with the curry that appears on menues today, but rather descriptions of the types of food on the menus of the upper classes of those days. Later, in the 15th century, people returning from the crusades brought us a variety of foods and herbs from the holy land, including spices such as parsley, basil and rosemary. The introduction of these new herbs and spices was responsible for a surge in publications on food, some of which still exist in private collections. By the time we get to the twentieth century, cookery books were greatly in demand mostly as a result of better eduction, increased leisure time and a general increase in wealth. |
We hope you enjoy this Korean Beef Barbecue recipe.
