Well, it looks tasty, but I agree, shredded meat isn’t the prettiest presentation although you’ve arranged it beautifully.

My DH makes pulled pork that takes 17 hours in the smoker ... no one complains or cares about the shredded meat look, if it tastes good!

Of course no one would complain, but I care. Pulled pork, barbacoa, etc, are more tail-gate or poker-night food. One of my kids had this Korean beef in a flour taco, and that was good too... but again not dinner party food.

So, back to the drawing board. Off to find Soju for this next recipe. Hope I don't have to get a big jug of it.

@mtnrdredux_gw Pretty sure I’ve bought soju at Sun Asian Market on Congress St in Portland.

Mtn, I tried something once that might work for you: using a 2.5 or 3” straight sided biscuit cutter. I put the cutter on each plate and basically used it as a mold by filling it up with shredded pork. I tamped it down a bit and when I removed the ring the shape was basically intact. Then side dishes and garnish were arranged onthe plate. Whether or not it will work depends on the texture and amount of liquid in your finished dish. Good luck, I get your motovation; after all, we first eat with our eyes.

Oh yes, I know what you mean, i have done that sometimes with rice or couscous. I don't want to have to do that 12 times though while people wait. Would work for a smaller group.

Local, if my google search is accurate, its very close by. I just hope I can find it for sale in a small bottle!

@mtnrdredux_gw Yes, the store I mentioned is close to you. It is a lovely store that I frequented when I lived in Southern ME and still always make a point to go to when in the area. The owners are a delight.

Yes, I love lettuce cup dishes! But again not dinner party-ish to me, more like lunch. No worries, I am already planning to try other recipes. This is why I test!

@localeater, i think places even closer have it; it looks like it's not all that rare.

WHy are y'all up?

Good morning! I don’t have a solution for you, but please post the chicken recipe. That sounds delicious. Why not serve that?

Aaaah, it’s a New York Times recipe.

I ordered shredded chicken the other day. It had been put in a round scoop....I thought that looked pretty good....just a thought...

I was up bc we have a sick toddler with us 🙁 Nothing like waking up every hour all. night. long.

I was up because I’m in France, but am headed back today(to NY for a few days for a memorial service) then back to Maine

Oh yes @localeater! ...how was your walking tour!? How was the wedding? Sorry about the memorial service, Local.

Hope your GS is better soon, KSWL.

The Dak Bulgogi looks very good. Sake can be used, too, according to the recipe notes.

Just a thought…..Maybe a sliced flank steak or skirt steak could be used instead of the shredded beef.

DG2 is okay, thank you; he had one of those unexplained fevers (102.5) and tested negative for Covid, strep, RSV, and two kinds of flu, so the care was to alleviate symptoms and isolate him from his brother and pregnant mom. We did reschedule our luncheon yesterday but I took the honorees a basket of peach and vanilla scones that I had just baked along with a handpainted card. (Btw those little things are coming in very handy, there have been four birthdays on my street since we got back! I gave one of the golf scenes with the legend ”May the course be with you” to one of the recipients who plays a lot of golf and it was well received.)

sorry for getting off track .. very interested in what you decide to do about the entree presentation!

I'd love to see the golf watercolor cards, I bet they are so cute! Glad DG2 is better.

In other news, the slow cooker version will be added to the rotation as the whole family likes it. I liked it better day 2 as the flavors melded and mellowed.

For my dinner party, I haven't tried the chicken recipe but cutting thighs into strips, which is what i calls for, will only be marginally prettier, I am thinking I may just go with sliced hanger steak in a Korean BBQ marinade. We can sear it on the grill in advance, slice it, and then heat it very briefly stovetop with more marinade before plating. I am liking the marinade here:

https://cooking.nytimes.com/recipes/1025689-korean-bbq-steak?algo=cooking_search_relevance_metric_ios_and_web&fellback=false&imp_id=8263592826744605&req_id=6090113508057534&surface=cooking-search-web&variant=0_relevance_reranking

• 10garlic cloves
• 1(1½-inch) piece ginger, unpeeled
• 1small yellow onion, peeled and chopped
• ¼ Asian pear or ½ apple, unpeeled and chopped (about 1 cup)
• ½ cup soy sauce or tamari
• ½ cup cola, preferably Mexican Coke
• 3tablespoons dark brown sugar
• 2teaspoons coarse kosher salt or fine sea salt
• 1¾ teaspoons coarsely ground black pepper
• 2teaspoons toasted sesame oil
• 1teaspoon MSG (optional)
• 2pounds boneless beef steaks, like rib-eye, sirloin, strip or short rib (¾ to 1 inch thick)
• Neutral oil, such as canola or grapeseed, as needed
• Various lettuces for wrapping, like perilla, red leaf and romaine

That marinade sounds yummy! Keeping the ginger unpeeled and in a single piece will hopefully infuse the flavor but not the fire, iykwim. (And almost everything tastes better with toasted sesame oil.) Please post your taste test results.

Now I want to see those recipes! I'm hungry 😃

Anybody have a link?

which one(s)?

The two dishes mentioned in the OP - beef and chicken - please and thank you 😊

Dak Bulgogi (Korean BBQ Chicken)

By Eric Kim

Published May 23, 2025

***** rating 611 reviews

• 1¼ pounds boneless, skinless chicken thighs
• ¼cup apple juice
• 2tablespoons soy sauce
• 2tablespoons soju, sake or carbonated water
• 1 to 2tablespoons maple syrup, depending on sweetness preference
• 2teaspoons toasted sesame oil, plus more for serving
• 4garlic cloves, crushed
• 1(2-inch) piece ginger, halved lengthwise
• 2large scallions, cut crosswise into 3-inch pieces
• Olive or canola oil
• Salt and black pepper
• Steamed white rice, lemon wedges and lettuce leaves (such as baby romaine, red leaf or butter lettuces), for serving

1. Step 1Marinate the chicken: Trim any excess fat from the chicken thighs, then cut into long, ½-inch-thick strips (a few straggler nuggets are fine). Transfer to a resealable container. Add the apple juice, soy sauce, soju, maple syrup, sesame oil, garlic, ginger and scallions, then seal the container and shake to combine. Marinate for at least 10 minutes at room temperature and up to 2 days in the refrigerator.
2. Step 2Heat a large nonstick or cast-iron skillet over high. Add enough olive oil to lightly coat the bottom. Using tongs, transfer the chicken and scallions to the pan in a single layer, leaving behind the marinade, and season lightly with salt and generously with pepper.
3. Step 3Cook without disturbing for 1 minute, reducing the heat if the bottoms are getting too dark. Flip the chicken and scallion pieces and continue cooking, stirring occasionally or shaking the pan, until golden brown and cooked through, 3 to 6 more minutes.
4. Step 4Serve immediately with the rice, lemon wedges and lettuce leaves. To eat, squeeze some lemon over the chicken and lettuce. Drizzle the lettuce lightly with sesame oil and a pinch of salt and pepper.

The slowcooker Korean Beef BBQ came from here:

https://www.allrecipes.com/recipe/237005/simple-slow-cooked-korean-beef-soft-tacos/