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 written recipes far back into antiquity, at least as far back into recorded history as the early Egyptians, and maybe further still. In practice though, sadly, these early cook books were just very basic pictorial instructions for preparing food.
The truth of the matter is, the oldest recipe discovered so far, according to historians is a collection of clay 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 drinkers feel wonderful. Later on, in The time of the roman empire 25BC a roman called Apicius wrote a number of scripts describing recipes prepared by his fellow Romans. He tells us how the meals of wealthy Romans were divided into appetizers, main course and desserts, a very modern way of dining. This early Roman chef informs us how the Roman chefs used a good variety of herbs, including a few that will be familiar to modern chefs such as basil, fennel and asafoetida. Later, in the fifteenth century, people returning from the crusades brought back many foods, spices and herbs from middle-east cuisine, including coriander, parsley, and rosemary. These new culinary innovations led to a torrent in books on cookery, most of which are kept safe in private libraries. During the following few hundred years, the powerful and rich houses competed with each other to serve up the best banquets, and because of this the best cooks and their recipes were greatly in demand. Notwithstanding that, it was during the nineteenth century that cookery and recipe books reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated their lives to collecting, verifying, and publishing the recipes that were being prepared for the better households. The arrival of television gave us TV cookery programs and the spin-off recipe books. Which brings us neatly up to date and the invention of the internet, allowing us all to search through thousands of recipes such as those found on the site you are now reading. |
We hope you enjoy this Clear Spinach Soup (Korean Malgun Sigumchi Ku recipe.
