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
It is possible to read the history of `recipes` way back into antiquity, in truth as far as the Egyptians, and potentially, even further back. Having said that, sadly, these ancient recipes were just very simple pictorial recipes for meal preparation.
In fact, the most ancient recipe discovered, according to experts are some tablets in 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 having made anyone who drank it feel wonderful. Later on, in The time of the roman empire 25BC a roman called Apicius compiled a number of documents which described recipes prepared by the Romans. In his publication, he recounts how the roman meals were divided into starters, main course and desserts, a style of dining still practiced today. This early Roman chef informs us how the ancient Romans used a wide range of herbs and spices, including a few that will be familiar to modern chefs for example bay, fennel and asafoetida. Later, in the fifteenth century, people returning from the crusades brought us many new foods, spices and herbs from the holy lands, including spices like basil and rosemary. These new spices and herbs was responsible for an increase in recipe books, many of which still exist in private cookery archives. For the decades that followed, the rich and powerful families of Wesstern Europe tried to lay on the best banquets, and consequentially the best chefs and their collection of recipes became highly prized. Even so, it was during the nineteenth century that cookery and recipe collections became really popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted their lives to assembling, verifying, and publishing the recipes of their peers. By the time we get to the 1900s, cookery books were increasing in popularity due to better eduction, people having increased spare time and disposable income. |
We hope you enjoy this Cabbage (Korean Ho Baechu) recipe.
