2 (Sun) January 2011
Beef Shabuki Porridge
-Oksu, Seongdong, Seoul, Korea-
with the Family, In-Laws
When I serve shabuki, the first course consists of beef and shredded vegetables (1.008 Shabuki), followed by a second course of noodles in the broth (1.016 Beef Shabuki Noodles), finished with rice porridge in the remaining broth. By the final course, the broth is immensely rich with all the flavors of the beef and vegetables and thick from the starch of the noodles. Leaving in whatever bits and pieces of beef and vegetables in the pot, I add rice and chopped kimchi and egg white and scallions and sesame oil and white pepper and ponzu sauce and crushed dried laver. I sometimes skip the noodle course and go straight for the porridge, especially if I have a lot of cold rice on hand, a great way to finish off the meal by giving it some substance.
This was the 4th meal remaining in Cycle 1 of GMTD.