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
We can track the history of `recipes` way back into the far past, certainly as far into history as pharonic Egypt, and possibly even further. Interesting though that maybe, sadly, these old cook books were just simple hieroglyphic instructions for preparing meals.
In fact, the oldest recipe discovered so far, according to food historians is a series of clay tablets in ancient Sumerian which show 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 anyone who tried it feel `exhilarated, wonderful and blissful`. Later on, in Roman times around 25BC a roman called Apicius assembled a collection of scripts describing recipes cooked by his fellow Romans. In his scrolls, Apicius describes how the roman meals were separated into hors d`oeuvres, entrees and afters, something that is very familiar to us today. This early Roman chef tells us how the Roman cooks were skilled in the use of many different aromatic flavours, including a few that will be familiar to modern cooks such as basil, mint and parsley. Later on, we have a couple of interesting recipe books published in the 1300s ; a cookery book called `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Although the titles sound familiar, these books have no connection with the spicy food that appears on menues today, but instead accounts of the types of meals enjoyed by the upper classes of the period. Later on in the 1400s, knights returning from the crusades brought back many foods and spices from middle-east cuisine, such as parsley and basil. These new spices and herbs caused an outbreak in cookery books, some of which are kept safe in private cookery archives. By the advent of the twentieth century, cooking books are in high demand, as a result of higher levels of literacy, more free time and having more money to spend. The introduction of the TV brings us cooking programs and the demand for the spin-off recipe books. And that brings us to the present day and the invention of computers and the internet, permitting us all to access massive numbers of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Pork Roast (Korean Chaeyuk Kui) recipe.
