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The World’s Oldest BBQ Recipes Are Also The Most Delicious | Ancient Recipes with Sohla
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Almost every culture and region has their own style of barbecue, and in the episode Sohla grills up two iconic types from across the globe. First, she recreates the original Korean bulgogi, one of the oldest kinds of barbecue you can still find today. Then Sohla cooks Taino barbacoa, using the traditional grill of branches suspended over a wood fire.
Bulgogi Recipe
Ingredients
— ¼ cup doenjang
— 2 tablespoons soy sauce
— 2 tablespoons toasted sesame oil
— 3 tablespoons plum syrup, brown rice syrup, or honey
— 2‑inch piece ginger, peeled and finely grated
— 6 garlic cloves, peeled and finely grated
— 1 2‑inch thick boneless ribeye, about 1 to 1 ½ pounds
— red leaf lettuce
— short-grain rice
— ssamjang and banchan
Steps:
1. In a medium bowl, stir together the doenjang, soy sauce, sesame oil, plum syrup, ginger, and garlic.
2. Using a sharp knife, thinly slice the ribeye across the grain. Add the sliced meat to the bowl of bulgogi marinade and gently toss to coat. Cover and marinate at least 30 minutes.
3. Skewer the marinated meat and cook on the grill over high heat until lightly charred. Serve alongside lettuce, rice, ssamjang, and banchan.
Barbacoa Recipe
Ingredients:
— 1 whole fish (such as striped bass, red snapper, or grouper) about 2 to 3 pounds
— kosher salt
— 1 teaspoon whole allspice berries
— 1 tablespoon annatto seeds
— 1 tablespoon dried oregano brujo
— 4 fresh aji dulce
— ½ bunch fresh culantro
— 3 tablespoons neutral oil
Steps:
1. Gut, scale, and trim the fins off the fish. Using a sharp knife, deeply score both sides of the fish at an angle. Season with salt, taking care to sprinkle salt into the scores and inside the cavity. Set aside.
2. In a mortar and pestle, finely ground the allspice and transfer to a small bowl. Repeat with the annatto seeds and oregano.
3. Roughly chop the aji dulce and culantro. Transfer to a mortar and pestle and crush into a paste. Add the ground spices, oil, and salt and continue processing into a paste.
4. Spread the paste onto the fish, rubbing it into the scores and inside the cavity. Grill over high heat until charred and the flesh easily flakes off the fish.
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Ancient Recipes with Sohla takes the food you know and love and traces it back to its origins. In each episode, Sohla El-Waylly details the surprising history of some of our favorite dishes as she attempts to recreate the original version using historical cooking techniques and ingredients. Along the way, Sohla highlights the differences between the ancient recipe and how we would prepare the modern version today.
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CREDITS
Host
Sohla El-Waylly
Created By
Brian Huffman
Executive Producers
Sarah Walker
Brian Huffman
Jon Erwin
Executive Producer
Sohla El-Waylly
Co-Producer
John Schlirf
Writer
Jon Erwin
Historian — Scripts
Ken Albala
Post-Production Supervisors
Jon Erwin
John Schlirf
Editor
John Schlirf
Colorist
John Schlirf
Mixer
Tim Wagner
Manager, Rights & Clearances
Chris Kim
Executive Creative Director, A+E Networks
Tim Nolan
VP, Marketing Production, A+E Networks
Kate Leonard
VP, Brand Creative, History
Matt Neary
Music Courtesy of
Extreme Music
A+E Signature Tracks
Additional Footage & Photos Courtesy of
Getty Images
Alamy
Pond5
Wikimedia
#Worlds #Oldest #BBQ #Recipes #Delicious #Ancient #Recipes #Sohla
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love u sohla
Where are the banana leaves to wrap the red fish?
Love Sohla! This is my favorite food show!
Being Korean-American, I loved the Bulgogi BBQ segment with Sohla’s wonderful explanations.
I do have two recommendations for @Ancient Recipes future episodes…
How about the history of the Chinese Tea Eggs and also history of Kimchi (it is Not only about Napa Cabbage! Last time I was in Korea, in the Seoul Lotte Hotel, they had a floor dedicated to Kimchi and when those elevator doors open you are literally knocked back by the red pepper paste aroma!
OMG you used Aji Dulce! yezzz! So many shows don’t know about this. Thank you! Oh and the green base is called sofrito.
Culantro is nice. We Nicaraguans use it for our version of pico de gallo. We eat it raw with tomatoes, onions, lime juice, salt, pepper and habaneros. We also use it for soups or rice, or beans.
man I’m glad they’ve figured out the lighting/color in the recent eps… Sohla looks jaundiced in this one.…
We call culantro in PR recao
Ye I’m fairly sure there was bbq before those two recipes… AD hahaha that’s a bit too late, chinese and mesopotamians had civilizations a few millenia before that, i doubt they didn’t grill meat…
Please make ancient Italian.
Please make ancient Italian.
I love that you guys play rock music every time you smash, and I love that Giff Smash is a thing. You guys crack me up.
Sohla SMASH!
She’s young, energetic, silly, quick, pretty, but do not underestimate that brain power. Open class champ stuff.
Beef was actually pretty rare as a meat until about late Joseon and then only used for the King. Pork, as mentioned was more likely in Korea, but most likely wouldn’t be used by lower class people that often. The wikipedia article is written wrong and the source is a bit dubious in said article, especially since the article was taken down by the Korean Cultural Ministry. It’s a bit more likely as many Korean tourist trap dishes to be Mongolian in origin, or something similar. Manjeok, BTW, is generally thinly sliced meats. Of course, hot pepper is added to Pork Bulgogi, but, chilis came later to Korea (though there are some Korean nationalist articles about that as well which are also dubious.)
The reason that eating beef was forbidden, was because cows were your plows. And in fact, some Kingdoms in the Three Kingdoms era banned the eating of cows outright (You have to do some deep digging to get this one). Such as Garak, which also, BTW, had a Queen most likely from Northern India. (I know Tamil natives are going to get on me, but the dates, the archaeology, the cultural goods, religious dating, etc don’t match up.) Oddly enough, Garak is also said to have at least appreciated cows and some religious ceremonies were said to include cows… (I had to get laughed at by a Librarian then complain to a bunch of Koreans then ask Librarians to help me get the paper, then get the PDF to find this information, because apparently trying to get info from a foreign uni is something to mock.)
So the earliest is probably pork, not beef, which is why the adjoining articles were taken down, because Korean historians would be on their butts about it.
It is notable that eating cows, sheep, etc was imported from the Mongols into Europe as well, which is why a lot of historians think Goryeo is a likely culprit of the current form. (If you’ve had Mongolian BBQ, it’s suspiciously similar, but Korean nationalist still try.).
Yeah, a Korean calling out Koreans. Other nationalist tricks include:
- Trying to say that Hanbok have no origin in China.
- Saying that Nappa was always in kimchi.
- Saying that chilis magically appeared by birds. (worse than the coconut and swallows). (The theory is so ludicrous I blink hard every time reading it)
But it’s more widely accepted within Korea it’s probably Goryeo and trying to take credit away from Yuan because Koreans have a lot of feels about being dominated by the Yuan empire. But my Korean History teachers flat out say it’s likely Goryeo, not Gogoryeo. And eating beef is much later in history, again, those Mongols. Mongols didn’t care about eating beef.
Saying this as a Korean, but Koreans also like to retcon a lot… it’s a gripe I have with the menfolk.
shes the hispanic version of Drew Barrymore
Love for Sohla and Giff the Smasher <3
That ain’t bbq. Wish people would quit throwing that word around so disrespectfully.
Enrolled mender of a Virginia tribe here. Here in VA when the Jamestown colonists visited our towns they recorded a very simple recipe of Venison with a spicy sauce cooked on a wooden rack over an open fire much like the one used for the barbacoa in this video. I’ll also mention that spicy in the seventeenth century didn’t mean the same as it does now, it simply meant flavourful. I would like to see your take on this recipe sohla
Thank you for making a Korean recipe! As a Korean person, I loved watching this! ❤❤❤ I’m saying this as I’m in the kitchen surrounded by half the ingredients in my kitchen lol
Can we learn how to grill lamb?
Now you have found the first invention of the cabbage roll!
The fish looked at me
Culantro is a staple herb in Vietnamese cooking as well but I could not find the English name for it. Now I know :). Thank you, Sohla
this woman is awesome, I might be late on the train but just saw her for the first time. nice pick history channel
❤ ✿❧🌿❧✿ ❤
giff⭐
please make a recap of all the giff smashes, maybe?😅
Instead go loose some weight and be vegetarian for your health because I’m singing some health issues in you so wake up before too late
Excellent. Jamaican Tainos used Pimento/Allspice woods and straight green woods.Still practiced in Boston Bay Jamaica.Would be nice to do one of your Vedios Down there. This is vedio is Irie Mon!!😊
Well ran out of dinosaur meat 🥩 and had to eat something 🦣🐮🛎
She can have fish.. I’ll eat the other, lol
Part of the barbecue process that was “different” about the Taino was the length of time that would smoke the meats for. Grilling over a fire has been done for millions of years but barbecue specifically is Taino. Bulgogi honestly isn’t even a comparison.