Ingredients
1 lb beef-top or sirloin steak (boneless, )
1/4 cup soy sauce
2 tbsp sesame oil
1/4 tsp pepper
3 green onion, finely chopped
2 cloves garlic, minced
2 tsp sugar, or to taste
Directions
Trim fat from beef; put in freezer for 45 minutes; cut
beef diagonally across the grain into 1/8 inch
slices; mix remaining ingredients except sugar; stir
in beef and coat well. Cover and marinate at room
temperature for 2 hours or overnight in the
refrigerator; return to room temperature before
cooking. Add sugar and marinate another 30 minutes.
Stir fry in hot oil using a large skillet or wok over
medium heat until light brown, 2 to 3 minutes, do not
crowd the pan. Serve with hot cooked rice. Yield 4
servings. Note: Flavor is improved if the beef is
cooked on a bbq grill that has rods close enough
together so the meat will not fall through. 'BULKOKEE'
is Korea's national dish and may have been the
inspiration for Japan's teriyaki, which it resembles.
In Korea, the dish is usually sprinkled with toasted
sesame seeds before serving.
Servings: 4 servings
Korean Barbecued Beef (Bul-K0-Kee) Recipe brought to you by Recipe Ideas
Categories: Barbeque; Bbq; Beef; Korean; Meat
The History of Recipes
It is quite possible to follow the history of transcribed cooking instructions way back into antiquity, in fact as far back as the Egyptians, and maybe even further. Interesting though that maybe, mostly, these old cook books were just simple hieroglyphic or cunieform instructions for preparing food.
In fact, the most ancient recipe in existence, according to food historians are some tablets in the Sumerian language describing the making 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 Roman times around 25BC a roman called Apicius compiled a few scripts showing how to cook the recipes cooked by wealthy roman citizens. In his works, Apicius tells us how the roman meals were divided into appetizers, entrees and dessert, a style of dining still practiced today. He also recounts how the ancient cooks were skilled in the use of a good variety of spices, including some familiar names for example basil, rue and asafoetida. For the next few years, the rich and powerful families of Wesstern Europe strove to offer the best banquets, and as a consequence, chefs and their recipes could command a high salary. Even so, it was during the 1800s that formal cookery and recipe collections really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted much of their lives to collecting, testing, and writing down the recipes of their peers. By the advent of the twentieth century, cookery books were greatly in demand due to more people being able to read, increased leisure time and having more money to spend. The introduction of the TV brings us TV chefs and the spin-off recipe books. And that pretty much brings us to the present day and the internet revolution, allowing us all to access massive numbers of recipes such as those found on this recipe site. |
We hope you enjoy this Korean Barbecued Beef (Bul K0 Kee) recipe.
