Ingredients
1/2 lb pork shoulder or other lean- pork
2 each scallions
1 each clove garlic
1 tbsp sesame oil
1 tbsp sesame seeds
1 tbsp sugar
1 dash black pepper
4 tbsp kochu chang
Directions
This dish is fairly spicy: it gets its highly seasoned flavor from
kochee chang (Red Bean Paste, found in many Oriental food stores. If
it is not available, Japanese miso sauce amy be substituted).
Although the amount indicated is recommended, it is possible to use a
little less.
1. Cut the pork into 4 or 5 slices about 1/4 inch thick.
2. Mince the scallions. Mince or crush the garlic. Combine both
ingredients with the remaining seasonings in a bowl. Add the pork
slices and mix well until all sides of the pork are coated.
3. Grill immediately or marinate until ready to serve. It is
important that the pork be well done; the outside should be dark,
almost charred. A charcoal, an electric or an oven grill may be used.
Source: The Korean Cookbook, by Judy Hyun. Typed in by Ronnie Wright
Servings: 4 servings
Pork Roast (Korean Chaeyuk Kui) Recipe brought to you by Recipe Ideas
Categories: Korean; Meat; Pork
The History of Recipes
Recipes as an idea can be tracked far back into history, certainly as far as the early Egyptians, and possibly even further than that. However, generally, these ancient records were just primitive pictorial, hieroglyphic or cunieform instructions for preparing meals.
In an interesting twist, the oldest recipe found, according to food historians are a few tablets in Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `wonderful`. Progressing into Roman times 25BC a roman called Apicius wrote a few documents detailing recipes prepared by wealthy Romans. In his publication, he recounts how the meals were divided into appetizers, entrees and afters, something we still use today. Additionally, he informs us how the ancient chefs made use of a good variety of herbs, including a few that are still present in modern kitchens such as thyme, rue and parsley. Over the succeeding few centuries, the powerful and wealthy competed to lay on the most exotic banquets, and as a result cooks and their collection of recipes could command a high salary. Nevertheless, it was during the 1800s that formal cookery and recipe books really came of age. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collecting, verifying, and recording recipes for their fellow cooks to enjoy. When we get to the 20th century, cook books were highly popular mostly due to increased literacy, people having more free time and having more money to spend. |
We hope you enjoy this Pork Roast (Korean Chaeyuk Kui) recipe.
