#FoodTuesday #KoreanFood #writingprompt

This is not a “bowl”. I have no quarrel with a “bowl” that’s soupy or juicy, or a “bowl” that’s made of super-hot stone with rice crisped at the bottom. What grinds my gears is a “bowl” that’s just a plateful of food only in a bowl instead of on a plate.

Okay, I get it. If you want to mix everything up into one mess but you want it to look pretty when you serve it, you put it into a bowl in homogeneous bits so you can see each of the parts, and the bowl helps you mix it all together.

But it kind of Mr. Monks me.

Anyway, I made this. I put it in a soup plate, which is a happy medium between a plate and a bowl.

Sticky rice on the bottom. Caramlelized mushroom, bok choi stems, and onions on the other half of the bottom. Roasted baby carrots, bulgogi beef, and quick-pickled bok choi leaves on top.

If you want the recipe for bulgogi, you can’t do better than Maangchi’s.

The beef I used was shaved beef, which was a bit of a mistake, because it was so thin that, when I massaged the marinade into it, it pretty much turned into ground beef. So I recommend something a bit thicker than shaved.

To make a quick pickle, you mix vinegar, salt, pepper, any spices or herbs you want to use, and water. Stick what you want to pickle in it and let it sit for as long as you have after you decide to do it.

A WRITING PROMPT FROM ME TO YOU: Something presented in the wrong container

MA