Ingredients
6 each leaves chinese cabbage
1 each clove garlic
1 tbsp sesame oil
1/2 tsp sesame seeds
1 dash cayenne pepper
1 dash black pepper
2 tbsp chang, meat sauce
Directions
1. Shred the cabbage into thin strips and steam until just tender.
After cooking, there should be 2 cups of cabbage remaining.
2. Crush the garlic, then add it, the sesame oil, sesame seeds, the
cayenne and black pepper to the cabbage. Add the meat sauce. Cook
over a high flame for 2 minutes to blend the flavors.
Source: The Korean Cookbook, by Judy Hyun. Typed in by Ronnie Wright
Servings: 4 servings
Cabbage (Korean Ho Baechu) Recipe brought to you by Recipe Ideas
Categories: Cabbage; Korean; Vegetable
The History of Recipes
Written recipes as an idea can be found way back into history, certainly as far back into recorded history as ancient Egypt, and maybe even further. Interesting though that maybe, mostly, these old recipes were just basic pictorial instructions for meal preparation.
In fact, the most ancient recipe discovered so far, according to Professor Solomon Katz, are some ancient tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `exhilarated, wonderful and blissful`. Later on, we find two interesting cookery books dating from the 14th Century - one book titled `Forme of Cury`, and another named `Curye on Inglish`. Surprisingly, they are not about the curry that is served today, but rather descriptions of the types of food on the tables of the rich and powerful of those days. Later on in the 1400s, people returning from the crusades brought back many new spices and herbs from middle-east cuisine, such as coriander, parsley, and basil. These new herbs and spices led to an increase in manuscripts on food, some of which are now in academic collections. For the next few years, the powerful and wealthy tried to lay on the most exotic banquets, and because of this cooks and their recipes were greatly in demand. Nevertheless, it was during the nineteenth century that formal cookery and recipe publications became really popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, spent years to assembling, trying out, and writing down recipes to help cooks of their time. By the advent of the twentieth century, cook books were increasing in popularity mostly due to higher levels of literacy, people having more free time and being a little richer. The introduction of the TV gave us celebrity chefs and the accompanying recipe books. And that brings us to the present day and the invention of computers and the internet, permitting everybody to access thousands of recipes like those on sites such as this. |
We hope you enjoy this Cabbage (Korean Ho Baechu) recipe.
