Korean Food History and Culture (Draft)

aristocrats. This is due to the

prohibition of beef in previous eras;

resulting in beef shortages that

caused the price of beef to

skyrocket. Therefore, Korean cuisine

was heavily based on vegetables and

Neobiani was considered as a very

rare dish.

Even during the late 1950 s, marinated

beef was only consumed by royalties

and middle class civilians on special

occasions. This phenomenon became

part of Korean culture as Koreans

now consider beef as a symbol of

wealth. For most of the older

generations, buying and eating beef

can be used to represent financial

stability and success.

Mix soy sauce, brown sugar,

water, minced garlic and

sesame oil in a bowl

Marinate beef or pork in the

sauce for at least 30 minutes

Slice onion into thin slices

In a pan, stir fry onion until soft

and brown

Add marinated beef and stir fry

on high heat for 2 - 4 minutes

Ingredients ( 1 serving):

400 g of sliced beef or pork

1 / 2 onion

7 tablespoons of soy sauce

2 table spoons of brown sugar

2 table spoons of water

1 table spoon of minced garlic

1 table spoon of sesame oil

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During the Goguryeo era, inhabitants
of South Korea used to skew
marinated meat on a stick, and grilled
it over fire. This dish was named
Maekjeok – –– the original version of
charbroiled flavoured beef. However,
the dish was on the verge of
extinction when Buddhism was
introduced to Silla and Baekje. The
belief in Buddhism abolished meat
consumption for several centuries,
thereby Maekjeok was prohibited and
not eaten.

As the Silla and Baekje era ended,
processed meat including red meat
was included in Korean diets. A
similar version of the Maejeok
appeared with the name Neobiani(너
비아니). During the Joseon Dynasty,
this dish was only enjoyed by
royalties and

RECIPE