Ingredients
4 lb short ribs
1/2 cup shoyu
1 tbsp sugar
1 dash black pepper
2 each cloves garlic, finely chopped
1 tbsp honey
1 each 1 cube ginger, finely sliced
2 each stalks green onion, fine chop
1 tsp sesame oil
Directions
Slice mean 1/8 inch away from bone, leaving bone
attached. Crisscross meat to break fivers and allow
marinade to penetrate. Combine sauce ingredients and
marinate meat for a minimum of 1 hour. Broil or
barbecue to desired doneness.
Servings: 1 servings
Khal Bi (Korean Barbecue Meat) Recipe brought to you by Recipe Ideas
Categories: Barbeque; Bbq; Beef; Korean; Meat
The History of Recipes
It is possible to follow the history of meal recipes far back into the distant past, certainly as far back into history as the Egypt of the Pharoahs, and potentially, even further back. Interesting though that is, generally, these early cook books were just simple hieroglyphic instructions for preparing meals.
In fact, the oldest recipe discovered, according to Professor Solomon Katz, are some tablets in ancient Sumerian which recount 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 drinkers feel `blissful`. Later on, in The time of the romans around 25BC a roman called Apicius created a collection of scripts detailing recipes enjoyed by wealthy roman citizens. In his works, he recounts how the roman meals were split into appetizers, main meal and afters, something that is very familiar to us today. Aspicius informs us how the Romans used many different herbs, including many that are still in use today such as bay, rue and dill. Later, there were a couple of recipe books published in the fourteenth century ; one book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. Despite their titles, these two books have no connection with the spicy food that appears on menues today, but rather descriptions of the types of food enjoyed by the rich. Later on in the 1400s, people returning from the crusades brought us a variety of foods and spices from the holy land, including spices like rosemary and coriander. The introduction of these new culinary ideas created an explosion in cookery books, some of which are now in academic collections. The arrival of television gave us TV cooks and the demand for the spin-off recipe books. And that brings us to the present day and the invention of the internet, permitting everyone to access thousands of recipes like those on the site you are now reading. |
We hope you enjoy this Khal Bi (Korean Barbecue Meat) recipe.
