The World's Oldest BBQ Recipes Are Also The Most Delicious | Ancient Recipes with Sohla

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. Subscribe for more Ancient Recipes with Sohla and other great The HISTORY Channel shows: http://histv.co/SubscribeHistoryYT 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. http://histv.co/ancientrecipes Follow Adam Richman as he travels the country and tries the most iconic and forgotten foods of the 1980s. Watch new episodes of Adam Eats the 80s Sundays at 10/9c on The History Channel. Learn more about The HISTORY Channel and watch full episodes on our site: https://history.com Check out exclusive The HISTORY Channel content: History Newsletter - https://histv.co/newsletter Website - https://histv.co/History Facebook - https://histv.co/Facebook Twitter - https://histv.co/Twitter The HISTORY® Channel is the leading destination for award-winning original series and specials that connect viewers with history in an informative, immersive, and entertaining manner across all platforms. The network’s all-original programming slate features a roster of hit series, premium documentaries, and scripted event programming. 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