6 2 thick
5 cloves garlic -- minced
1/2 cup soy sauce
3 tbsp oriental sesame oil
2 tsp fresh ginger root -- minced
3 tbsp sugar
2 tsp white vinegar
2 tsp sesame seed
1 tsp pepper
18 scallion -- trimmed
1 beef short ribs
Directions
Cut through the meaty side of each short rib to the
bone at 1/2 inch intervals, leaving the meat attached
to the bone. In a bowl whisk together well the garlic,
soy sauce, oil, ginger root, sugar, vinegar,sesame
seeds, pepper and coat each thoroughly with the
marinade. Transfer the ribs as they are coated to a
large resealable plastic bag. Add the scallon and any
remaining marinadeto the bag, seal the bag and let the
mixture marinate, chilled, turning the bag
occasionally overnight.
Grill the ribs, and the marinade discard, meaty side
down on a oiled rack set 4-5 inches over glowing coals
for 8 min., turn them and grill them for 6 min. more
for medium-rare. Grill the scallions for 4 min. or
until they are just brown.
Recipe By :
From: Favorite Fruitcakes By Moira Hodg
Servings: 6 servings
Korean-Style Grilled Beef Short Ribs & Scal Recipe brought to you by Recipe Ideas
Categories: Beef; Grilling; Korean; Meat
The History of Recipes
Food historians have traced the existance of recipes back into distant history, in fact as far back as the Egypt of the Pharoahs, and potentially, even further back. Interesting though that maybe, sadly, these early recipes were just very simple hieroglyphic recipes for preparing food.
Fascinatingly, the most ancient recipe in existence, according to historians are some tablets in the Sumerian language 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 drank it feel blissful and exhilarated. As our culinary historical trip moves to more modern times we find a couple of interesting cookery books from the fourteenth century - one book titled `Forme of Cury`, and another called `Curye on Inglish`. The titles are a little misleading though, they have no connection with the indian food that is served today, but instead recipes for the types of meals cooked for the upper classes of that period. In the 15th century, people returning from the crusades brought back many new foods, spices and herbs from Arab cooking, including coriander, basil and rosemary. The introduction of these new tastes was responsible for an outbreak in recipe manuscripts, the majority of which are kept safe in private libraries. Over the following few centuries, the powerful and wealthy houses tried to serve the best banquets, and as a consequence, the best cooks and their recipes were greatly in demand. Notwithstanding that, it was during the 1800s that fine cookery and cookery books reached a high level of popularity. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated years of their lives to assembling, trying out, and recording the recipes of their peers. The introduction of television gave us celebrity chefs and the spin-off recipe books. Which brings us neatly up to date and the invention of computers and the internet, allowing everybody to search through massive numbers of recipes like those on our site. |
We hope you enjoy this Korean Style Grilled Beef Short Ribs & Scal recipe.
