Ingredients
1 lb flank steak, or top round o
1/2 cup soy sauce,
1 salt & pepper,
6 tbsp sesame seeds, roasted groun
4 tbsp sesame oil,
3 each green onion, scallions, top
1 cup garlic, crushed.
Directions
Preparation:Mix the Soy, sugar, meat,1 half of the
sesame seed, scallions,garlic, oil and the salt and
pepper together in a bowl. Marinate for 3 hours at
room tremperature stirring occasionally. Preheat your
broiler and when hot lay the beef strips on the
broiler pan and cook for about 6 minutes until
browned and cooked. Remove from heat, sprinkle the
remaining seeds over the top and serve immediately.
Excellent with rice and Kim Chee.
Servings: 4 servings
Korean National Dish Recipe brought to you by Recipe Ideas
Categories: Korean
The History of Recipes
Experts have proved the existance of recipes way back into distant history, certainly as far back into history as the Egyptians, and possibly even further than that. However, generally, these early records were just simple pictorial instructions for meal preparation.
Fascinatingly, the oldest recipe discovered so far, according to academics is a collection of ancient tablets in ancient Sumerian describing 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 drinkers feel `wonderful`. Progressing into The time of the roman empire around 25BC a man called Apicius assembled a few documents describing recipes prepared by the Romans. In his scrolls, he describes how the roman meals were split into hors d`oeuvres, main meal and desserts, a very modern way of dining. Aspicius also describes how the ancient chefs made use of many different herbs, including a few that will be familiar to modern chefs like bay, fennel and dill. As our culinary historical trip moves to more modern times there are a couple of interesting books from the fourteenth century : a cookery book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Amusingly, these books have no connection with the indian curry that we all know today, but rather accounts of the types of food cooked for the nobility of those days. In the 15th century, the Crusaders brought back many foods, spices and herbs from middle-east cuisine, including spices like coriander, parsley, basil and rosemary. These new spices and herbs caused an explosion in books on cooking, the majority of which are now in private libraries. Over the following few centuries, the powerful families of the West competed with each other to offer the best banquets, and because of this the best chefs and their collection of recipes were at a premium. Even so, it wasn`t until the 19th century that fine cooking and cookery books rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated years of their lives to collating, verifying, and publishing recipes to allow everyone to enjoy them. When we get to the 1900s, recipe books are in great demand, due to higher levels of literacy, people having increased spare time and having more disposable income. The arrival of TV brought us TV cookery programs and the spin-off recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, permitting us all to search through thousands of recipes like those on the site you are now reading. |
We hope you enjoy this Korean National Dish recipe.
