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
Written cooking instructions as a concept can be found way back into history, at least as far as ancient Egypt, and maybe even further. Interesting though that maybe, generally, these early records were just very basic pictorial recipes for meal preparation.
The truth of the matter is, the oldest recipe discovered so far, according to experts in ancient history is a series of stone tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful. As we move into The time of the romans around 25BC a man called Apicius created a few documents detailing recipes cooked by the Romans. In his scrolls, he recounts how the meals were divided into starters, entrees and dessert, something we still use today. Aspicius describes how the cooks of Roman times made use of many aromatic flavors, including some that we all recognise such as bay, rue and dill. As we move on, we have two recipe books dating from the 1300s - a book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are somewhat misleading tho`, they are nothing to do with the indian food that is familiar to us all today, but instead descriptions of the types of food prepared for the nobility of those days. Later, in the fifteenth century, knights returning from the crusades brought us many spices and herbs from Arab cuisine, such as coriander, parsley, and basil. These new foods and tastes led to a surge in publications on food, most of which are now in academic collections. By the advent of the 20th century, cooking publications are in great demand, mostly due to higher levels of literacy, more spare time and a general increase in wealth. The revolution that is television brings us TV cookery programs and the accompanying recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, allowing everybody to search through thousands of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Korean Beef Barbecue recipe.
