Ingredients
5 hard boiled eggs
1/4 cup soy sauce
1 tbsp sugar
2/3 cup water
1 tsp ginger juice lettuce leaves
Directions
Method: Peel eggs. Simmer the peeled eggs with 2/3 cup
water, 1/4 cup soy sauce, 1 T sugar and ginger juice
in a pot. when the liquid is almost evaporated, cook
them on high heat until glazed. Cool the eggs and cut
into bite size pieces. serve on lettuce. These eggs
turn a beautiful color of brown and are easy to do.
They taste great too. "Ddo Bob-si-di." Korean for "see
you again". From Wendy Hammett KJJV74B.
Converted by MMCONV vers. 1.20
Servings: 1 servings
Korean Salted Eggs (Talgyal Changjorin) Recipe brought to you by Recipe Ideas
Categories: Egg; Korean
The History of Recipes
It is possible to trace the history of meal recipes far back into history, in fact as far back as the Egypt of the Pharoahs, and possibly even further. Interesting though that maybe, sadly, these old records were just very simple pictorial, hieroglyphic or cunieform instructions for preparing food.
The truth of the matter is, the most ancient recipe in existence, according to Professor Solomon Katz, is a collection of clay tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel blissful and exhilarated. Later on, in The time of the roman empire 25BC a roman called Apicius wrote a number of scripts showing how to cook the recipes cooked by the Romans. In his works, Apicius recounts how the meals were separated into appetizers, main course and dessert, something that is very familiar to us today. Aspicius describes how the Romans used a good variety of herbs, including a few that will be familiar to modern cooks like thyme, rue and dill. Later, there were a couple of books published in the 14th Century - a cookery book titled `Forme of Cury`, and another titled `Curye on Inglish`. The titles are a little misleading though, these books are not about the curry that appears on menues today, but rather descriptions of the types of meals cooked for the upper classes. Later, in the fifteenth century, people returning from the crusades brought us many new foods and spices from the holy land, such as coriander, basil and rosemary. These new culinary innovations created an increase in manuscripts on cooking, some of which are now in private collections. By the time we get to the 1900s, cookery books were starting to become popular as a result of better eduction, people having more free time and having more disposable income. The arrival of television gave us celebrity TV chefs and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, permitting everybody to access thousands of recipes such as those found on the site you are now reading. |
We hope you enjoy this Korean Salted Eggs (Talgyal Changjorin) recipe.
