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
We are able to trace the history of `recipes` far back into ancient history, at least as far back into recorded history as pharonic Egypt, and potentially, even further back. Interesting though that is, sadly, these old cookbooks were just simple hieroglyphic or cunieform instructions for preparing food.
The truth of the matter is, the oldest recipe discovered, according to academics is a collection of stone tablets in Sumerian describing 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 drank it feel blissful and exhilarated. As we move into Roman times 25BC a roman called Apicius compiled some scripts describing recipes enjoyed by wealthy Romans. In his works, Apicius describes how the meals of wealthy Romans were separated into appetizers, main course and dessert, a very modern way of dining. Additionally, he recounts how the ancient cooks used a good variety of herbs, including many that are still in use today such as basil, rue and dill. Later, in the fifteenth century, people returning from the crusades brought us many foods and spices from the holy lands, including spices like coriander, parsley, basil and rosemary. These new foods and tastes created a torrent in recipe manuscripts, most of which are now in private libraries. During the next few centuries, the rich and powerful families of the West competed with each other to serve up the most extravagent meals, and consequentially the best chefs and their collection of recipes were at a premium. However, it was during the nineteenth century that fine cookery and recipe books became popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated their lives to collecting, verifying, and recording the recipes that were being prepared for the better households. By the advent of the 20th century, cookery books were in high demand, as a result of better eduction, people having increased leisure time and having more disposable income. |
We hope you enjoy this Korean Beef Barbecue recipe.
