Ingredients
1/2 lb fresh spinach
1 scallion
1 clove garlic
4 cup water
1/2 lb ground beef
1 tsp soy sauce
1 tbsp salt
1 dash pepper
Directions
1. Wash the spinach thoroughly and trim off the thick stems. Chop the
scallion. Mince the garlic.
2. Bring the water to a boil. Add the meat and bring to a second
boil. Skim off the froth. Add the spinach, scallion, garlic, soy
sauce, salt and pepper. Lower the flame and simmer for 10 minutes.
Serve immediately.
From: The Korean Cookbook, By Judy Hyun.
Servings: 4 servings
Clear Spinach Soup (Korean Malgun Sigumchi Ku Recipe brought to you by Recipe Ideas
Categories: Korean; Soup; Spinach; Vegetable
The History of Recipes
It is possible to read the history of meal recipes back into antiquity, certainly as far back into history as ancient Egypt, and potentially, even further back. Interesting though that is, sadly, these early recipes were just very simple hieroglyphic recipes for food preparation.
In fact, the oldest recipe found, according to academics are some ancient tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `blissful`. Later, there are a couple of recipe books which appeared in the fourteenth century ; a cookery book titled `Forme of Cury`, and another called `Curye on Inglish`. Despite their titles, these are nothing to do with the spicy food that is served today, but instead descriptions of the types of food cooked for the rich and wealthy people of that time. Later, in the fifteenth century, the Crusaders brought back a variety of foods and herbs from the East, including spices like basil and coriander. The introduction of these new culinary ideas prompted a surge in manuscripts on cookery, some of which are now in academic collections. For the decades that followed, the wealthy families of the West competed to serve the most exotic meals, and as a result the best chefs and their recipe collections were at a premium. However, it wasn`t until the 1800s that cooking and recipe publications rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated years of their lives to collecting, testing, and recording recipes of the day. The arrival of television brought us TV cooks and the recipe books that accompanied them. Which pretty much brings us to the present day and the internet revolution, allowing us all to search through massive numbers of recipes such as those found on this web site. |
We hope you enjoy this Clear Spinach Soup (Korean Malgun Sigumchi Ku recipe.
