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
Transcribed cooking instructions as a concept can be found far back into antiquity, certainly as far into history as ancient Egypt, and potentially, even further back. Interesting though that is, these, early cookbooks were just basic pictorial, hieroglyphic or cunieform instructions for meal preparation.
Fascinatingly, the oldest recipe in existence, according to experts in ancient history is a series of clay tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful. Progressing into The time of the roman empire around 25BC a roman called Apicius wrote some documents describing recipes cooked by the Romans. In his scrolls, he recounts how the meals of wealthy Romans were divided into starters, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef describes how the cooks of his times made use of many herbs, including a few that are still present in modern kitchens such as bay, fennel and asafoetida. As our culinary historical trip moves to more modern times we find a couple of interesting recipe books which appeared in the fourteenth century : a book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Surprisingly, these two books are not about the indian food that is popular today, but rather recipes for the types of meals prepared by the chefs of the rich and powerful of those days. In the fifteenth century, knights returning from the crusades brought us a variety of foods and spices from Arab countries, including spices such as coriander, parsley, and basil. These new foods and spices created an increase in recipe publications, many of which are now in private collections. By the arrival of the 1900s, recipe books were highly popular as a result of more people being able to read, leisure time and being a little richer. |
We hope you enjoy this Korean Style Grilled Beef Short Ribs & Scal recipe.
