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
Transcribed cooking instructions as a concept can be observed way back into distant history, in fact as far back as pharonic Egypt, and possibly even further than that. Interesting though that maybe, sadly, these ancient cookbooks were just very simple hieroglyphic instructions for preparing food.
In an interesting twist, the most ancient recipe in existence, according to experts are a few clay tablets in ancient Sumerian which recount the making 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 exhilarated and blissful. Much later, in Roman times a roman called Apicius assembled a number of documents showing how to cook the recipes cooked by his fellow Romans. In his works, Apicius recounts how the meals were separated into hors d`oeuvres, main course and afters, a very modern way of dining. This early Roman chef describes how the ancient cooks used many spices and herbs, including some familiar names such as bay, rue and asafoetida. Later on, in the 15th century, knights returning from the crusades brought back a variety of foods and herbs from Arab countries, such as parsley, basil and rosemary. These new spices and herbs caused an increase in manuscripts on cookery, most of which still exist in academic collections. Over the succeeding few hundred years, the upper-class families of the West strove to offer the most extravagent meals, and as a consequence, cooks and their collection of recipes became highly prized. Even so, it wasn`t until the nineteenth century the formal cooking and recipe books really came of age. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated their lives to collecting, testing, and writing down the recipes that were being prepared for the better households. When we get to the twentieth century, cookery publications were greatly in demand mostly as a result of more people being able to read, people having more spare time and disposable income. The TV revolution brings us TV chefs and the demand for the accompanying recipe books. And that brings us to the present day and the invention of computers and the internet, allowing us all to search through thousands of recipes like the ones you can find on this site. |
We hope you enjoy this Korean Salted Eggs (Talgyal Changjorin) recipe.
