The World's Oldest BBQ Recipes Are Also The Most Delicious | Ancient Recipes with Sohla
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- Опубликовано: 7 авг 2024
- 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.
histv.co/ancientrecipes
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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 
Развлечения
Watch all new episodes of The Food That Built America, Sundays at 9/8c, and stay up to date on all of your favorite The HISTORY Channel shows at history.com/schedule.
It sounds 999
Smash Man is da Gawd 💪🏾💥
I’m b
Please upload Todd Wilbur's top secret recipe show.
Sohla is a boss
i cant emphasize how much i appreciate sohla’s culinary knowledge
I also love that Sohla checked to see if there was a skewer for everyone.
Woah. I’m half Korean and Puerto Rican and that’s so crazy how they did dishes from my ethnic groups.
Thats like the sexiest mix of anything. Ever.
That’s some fantastic food on both sides of the family.
Because y’all cats know what’s up culinarily.
Felt that I’m not Korean but I am boricua I work in a Korean store and lemme tell you this is so accurate
@@alerojas4938 Unironically lol imagine the food
Love Sohla! Whoever pitched this series def earned their paycheck
Sohla was the best addition to the history channel.
Agreed. Best show History channel ever did.
Definitely most authentic....
Not only am I here for Sohla but the mad history she tells is impressive. Envisioning George Washington at an all-night bbq rager got me chucklin while looking it up - thanks Sohla and History channel!!
Culantro is well used in Trinidad and Tobago cooking. We call it "chadon beni" or "bhandhania"! :) 🇹🇹
It’s also a common herb in southeast Asian cuisines like Thai and Vietnamese too!
Cilantro? Or is this a different herb? Thanks 😊
@@cindepianist9986 it’s a different herb!
Yes @ chadon beni! And Sohla! Its very easy to plant your own in the summer months; just cut off the end (about 1 or 1 1/2 inches) and stick it in some soil (in a plant pot or garden), and it grows :), give it a little water daily.
Oh man, this came back sooner than I thought! This show is great. It's like chowing down on expensive takeout and browsing through wikipedia all wrapped up in one.
Yes Sohla, yes recipe. Such ease with delivering the how to and history facts and the SMASH!!
This is hands down one of my favorite series to watch on youtube. So good. This episode was awesome
I'm not sure how I stumbled across her. All I can say is she has won me over and she is truly amazing. I've watched like four of these videos and I'm addicted I'll be looking forward to watching more.
I'm Puertorican and I almost cried by the representation in this video and how much Sohla knows about it and its history!😭💪🤘🙏👏💖🙋♂️💖💖💖💖💖💖
When my sister in law makes bulgogi, she partially freezes the meat. It makes it easier to get super thin slices. So yummy!
It is so cool to witness something from my culture get mainstream representation...Taino Love from Cuba 🇨🇺
well the only people left there are not native just the ones who destroyed the Natives.
Watching this makes me really wanna see a colab between Sohla and Max from Tasting History more than ever because now I want to know more about the three Kingdoms era in Korean History and I have no idea how to start finding out.
Hey if you wants to know more about the Korean three kingdoms there is great video by Epimetheus who goes in depth what went on during that period!
@@shaiikoisbetter9152 oh thanks!
Then you're REALLY gonna like our next episode!
@@HISTORY *eyes suspiciously*
Spoilet alert: Max will be on the next ep.
"You can cut off the fins, but I like to leave them for drama." love it lol
Listening to Sohla list the ingredients of the barbacoa I was like “Yep, yep, yep. I literally have all of these in my backyard. It’s like cooking with abuela.”
Love it! Also, please provide some captioning, so we can better "see what I'm sayin?". More Sohla please!
Sometimes they add them a few days later.
A happy to see representation of 🇵🇷!!!! We use recao in everything!!
well it reps all taino islands not just PR
Nena, si. Mami lo usa todos los dias!!!
I knew I wasn't crazy. I was like Culantro?! We call that RECAO!
I love that Peurto Rico got a little shine. As someone from the usvi those seasonings are very familiar and popular. I have to try grilling with some guava wood.
Love this show.
Ancient peoples really knew how to cook and liked lots of flavor! Its so interesting that the foods we love today came from waaaaay back when.
well the 5 cradles of civilization did eat amazing and gave the world all its important food, everyone else was eating and living horrible in comparison until they met them.
So happy hearing Puerto Rican taino food!!! Boricua power!!!! 🇵🇷🇵🇷🇵🇷🇵🇷
I always love the Sohla dances while chewing and contemplating which food descriptors to use moment in these episodes.
Holy cow, I’ve always loved your videos but the amount of knowledge you put into this is wonderful! So much fun learning about history and culture rather than just cooking techniques. You are amazing!
Korean food is always amazing
I can't believe I missed this for a few weeks - looks like the algorithm isn't pushing this series as much now, Sohla!
Excellent video, really enjoyed it and all the culinary knowledge, ingredients I've never heard of - but my fave part was my wife turning around in a panic, as she was only half-listening and thought Sohla had burned her hand when she said "lost some skin" owo lol
Always an excellent show. The historical context lecture was fantastic, much smoother and more detailed than in season one. I could always use more history lessons from Sohla while she's making amazing food. Note to ppl who hate cilantro: culantro is about 100 times as strong (subjectively) and has the exact same bleach smell and taste as cilantro. I hoped it could be a nice cilantro sub for me, but it was not.
Would love to see Sohla make dishes from the ancient Silk Road and the influences we still see/eat today in our cuisines.
I'm so happy this show is back!
Think my favourite part is that it doesn’t sound too forced when she suddenly spits like mad history/cooking facts cos I feel like sohla always did that anyway ❤️❤️
Sohla is so knowledgeable and likeable, glad this is back!
I would love to see an ancient recipe for some version of noodle soup. I don't know if the origins would be Vietnam, Japan, China or elsewhere. It would really interesting to find out
I love Mamey! It's a bit expensive though and I would liken it to a sweet potato pie filling when it's ripe. Culantro is spectacular but, if you don't like Cilantro, you're going to hate Culantro because it's potent!
Edit: I would also advise not eating Culantro raw as the leaves are jagged and kind of spiky on the edges. They taste great blended into a sauce, put in soups and dishes that require cooking. You can eat it raw but, I wouldn't.
Never grab the plant. I tried deweeding the front of the house and got pricked all over my hands. I blame the ants. They transfer the seeds everywhere.
Im so glad that she acknowledged the term Barbeque came from the Taino word Barbicoa. I love when my people are being represented properly. ❤️
Can you do a native American recipe? That would be really cool.
She did Barbecoa
I am so excited to see Sohla thriving! This is her wheelhouse to the umpteenth degree!
Sohla's catch phrase: Bring on the Funk!
This was delightful - I am excited to see many more food adventures learning about history
As a Puerto Rican currently living in Korea this episode is everything I could want. Food of the locals with food of the ancestors 😁
Googeling culantro and aji dulce seeds for gardening as I‘m watching! 🙌🏼
Love this series!! Glad you’re back!!
I literally just came back to check on this series and it turns out I've missed a lot of videos and they just brought it back like 2 days ago.
It'd be cool to see you do something with buried bbq like the hangi or conchinita pibil.
That's what I was hoping to see here :,(
I like that your show has a designated smasher. This show is so great that I was even willing to scroll through a hundred notifications of Aliens/Hitler but I noticed they skipped some Sohla notifications last season. Very disappointing. Anyway, Sohla is always worth finding, this show is amazing and fun.
casabe is the best! it’s made from yucca, and it’s very common all over the caribbean. you can toast it with garlic, olive oil, salt and a bunch of herbs; it’s truuuly wonderful. i love eating spread with hummus, on the side of sancocho and honestly just by itself lol
Love Sohla! This is my favorite food show!
Yes love it! The show is back!
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
A happy Taino here !! Thanks for making this video sohla 💕🙌🏽
Miss you Sohla. Glad you’re here for these.
AaaaAAAaaa Ancient History with Sohla is BAaaaaAAAAaack!! 🥺💛
I've made mamey ice cream before! SO yummy!
I’m excited for this season!
I'm salivating now!! Thanks Sohla!!
I love this series.
She is awesome and this show is awesome! 👍🤟👌
So good! Thank you
Fun & Thank you!
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!
I am so glad the show is back. We missed it So Much!!!!!!
I LOVE this show so much
Sohla loves cooking over fire so much 😆
Yum!! looks so tasty 😋
You guys gotta promote these better, they don’t show up anywhere!! They are wonderful thank you sohla
The best girl on RUclips is back!!!
Sohla said there wasn't enough skewers for everyone. Would love to see the "crew" chowing down what Sohla makes
Wow I need to watch all of these now
I Love it !!!!!!
In my part of the island we call "Culantro" - "Recao". I thought culantro was a whole other thing so even I learned something 😂
I would love to see you try the Danish “æbleskiver” (translates to “apple slices”)! Both the 1700 version of frying pieces of apple rolled in flour and egg in a pan, as well as the later version both with and without apples (or apple porridge, rhubarb compote, or prune puree) inside! It is mostly a christmas tradition tho, so I might be a bit early lol
I literally love this series so much these are my people
This show has combined History and Food Network?
Those are my two favorite channels. Perfection.
Wr ewe wee rite te r
Check out Tasting History with Max Miller he is also awesome
@@temporaryyname8368 I think we should be educated more on how to cook how they did in the old days more. You never know when we might get sent back to the stone age lol
Nice work 🎆✨🌠
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
This series is so awesome. Fascinating, actually.
Edit: that Giff Smash music is hilarious 😂🤣☹️🤣
This video did not disappoint!
Puerto Rico ❤️
I hate cooking, there is nothing i cannot ruin in the kitchen, but I like watching her bring a part of history alive.
OMG you used Aji Dulce! yezzz! So many shows don't know about this. Thank you! Oh and the green base is called sofrito.
Just found you and am loving your cooking and history. Very interesting.
Wooohoooo Sohla is back! 🎉🎉🎉🎉🎉
i love that mixing bowl it is beautiful
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.
Love you love your channel. I share your videos with everyone. One correction the orégano brujo/Cuban oregano is not native to Puerto Rico or the Caribbean. Its native to South East Asia. We do use it highly in Puerto Rican cooking now. The oregano we also use is called oregano boricua or oregano Puertorriqueño. It's native to the Caribbean also known in English as Jamaican oregano and lippia micromera. It more flavor profile of Italian oregano and thyme but much stronger.
Love ur style
Wooo Sohla!!!!
We use culantro in Honduras a lot to make our beans, and many other dishes actually; it really adds so much flavor to the food! By the way Korean food is my favorite food and last but not least I love this show!!
We want more Sohla!!!!!!!!!!!!!!!!!
The snapper looks amazing!
I'm diggin this chef !!
Wow, wild cilantro is pretty common in Guatemala, from where i am we called it culantro de tripa, literally grows everywhere. We use it in fish and seafood dishes.
The Maya and Taino are the same people, they all shared the best foods for millennia.
I want to try absolutely everything
Welcome back! Other ancient BBQ ideas - oldest known whole pig(or other animal) pit roast?
I'm from Venezuela and mind blown Sohla had never had Casabe. When I was too lazy to cook, I would make instant cup noodles and eat that alongside a piece of Casabe. Cheap and easy way to fill up lol
Smash Man is da Gawd 💪🏾💥
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.
Soooo many things! Which Krono Grill is that lengthwise (trying to order one from Korin)? And also, love the Earlywood tongs used :)
From Puerto Rico 🇵🇷
A cookout with my buddy Sohla! WOOT!
Just discovered history with Sohla in 2024 & have been binging her episodes since 🤣💯