Ingredients
1/2 cup soy sauce or dry white wine
1/4 cup honey
2 each green onions, chopped
2 tbsp sesame oil
1 tbsp grated ginger root
1/4 tsp garlic powder
Directions
COMBINE INGREDIENTS AND MIX THOROUGHLY. MARINATE FISH,
MEAT, OR POULTRY FOR 1 HOUR OR MORE BEFORE COOKING.
MAKES 1 1/3 CUPS. PREP TIME 15 MINUTES.
Servings: 1 servings
Korean Honey Marinade Recipe brought to you by Recipe Ideas
Categories: Korean; Sauce
The History of Recipes
It is possible to read the history of meal recipes way back into history, in fact as far back into history as the early Egyptians, and possibly even further. Interesting though that maybe, generally, these early cook books were just very simple pictorial, hieroglyphic or cunieform recipes for food preparation.
In fact, the most ancient recipe discovered, according to Professor Solomon Katz, is a collection of clay tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `wonderful`. Later, there were some books from the 1300s : a recipe book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Amusingly, these books are unconnected to the indian curry that is familiar to us all today, but rather descriptions of the types of meals cooked for the nobility of the time. For the decades that followed, the rich and powerful families of Europe strove to serve up the best banquets, and consequentially chefs and their collection of recipes were highly sought after. Even so, it wasn`t until the nineteenth century that cookery and recipe books rose to prominence. Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated their lives to assembling, trying out, and publishing the recipes that were being prepared for the better households. By the time we get to the 1900s, cookery publications are greatly in demand due to better eduction, more spare time and being a little richer. |
We hope you enjoy this Korean Honey Marinade recipe.
