So I made those delicious
mu ssam as I posted earlier so I put together the marinade, cooked it up, and did a scallion salad and added some sliced Hennessey Farms romaine. I swiped the meat through a sesame oil, salt, and pepper mixture, added some salad, a dab of the fermented soybean paste, wrapped and ate. What a delicious dinner! Now, just have to work on some
banchan...
Josh asked for cornbread, so I took out the Lee Brothers recipe and whipped that one up. I actually first made butter for a bread tasting we were doing at work and then I used some of that butter and the buttermilk in this cornbread recipe. It turned out pretty well.
The crumb looks pretty right, but the cornbread itself was overall pretty dry and kind of bland. I prefer a moister, lightly sweeter cornbread, which folks have indicated can be gained by adding sour cream. I will have to go try that.
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