Remember all that pork from a few days ago… Tonight was Bo Ssam night.
I finished the pork with a sugar and vinegar rub, broiled to crisp (well, it got charred again), made a scallion-ginger-cilantro-serrano condiment (riff on my usual, not the Momofuku recipe which doesn’t blister the aromatics), and approximated the ssam sauce with what I had on hand (sichuan doubanjiang and miso instead of gochujang, plus a few other things).
The pork was delicious, but the scallion sauce was the hit f the night - gone in the blink of an eye (which I expected, but I was short on scallions even after lobbing off all the garden ones).
Meal rounded out by saucy mushrooms, steamed broccoli, and brown rice.
