9 (Thu) July 2020
Babyback Ribs Adobo
-Changgok, Sujeong, Seongnam, Gyeonggi, Republic of Korea-
with the Family
As a final additional step to my basic recipe (see 11.143 Chicken Adobo), I mixed a heaping tablespoon of corn starch into a couple tablespoons of cold water, then poured in the slurry and simmered for a few minutes to thicken the sauce, which did better to coat the ribs. The ribs were fine per se but difficult to eat with rice.
(For more details about the food, see WHAT)
(For more details about the venue, see WHERE IN KOREA)