12 (Sun) September 2010
-Oksu, Seongdong, Seoul, Korea-
with the Family
This started off as something called “shiu yok,” which is how the ready-made marinade was labeled on the packaging, some kind of Chinese-style “savory roast” recipe. As I was slathering the dark paste onto a pair of babyback rib racks, the aroma reminded me of hoisin sauce. Maybe I used too much meat for the single packet, but, after an hour in the oven, the ribs ended up tasting like, well, not really like much of anything. So, by virtue of the garlic ranch dressing that had been intended as a dipping sauce for the celery sticks but took over as the primary flavoring agent of the evening, the meal tasted more American than Chinese.