Cycle 17 – Item 219

Post 6,063

12 (Wed) August 2026

Roast Chicken with South Carolina Mustard Sauce

3.0

by me

at home

-Oksu, Seongdong, Seoul, Republic of Korea-

with DJ

Over 3 years ago, I’d clipped an article from the New York Times featuring 3 types of regional barbecue sauces.  In rehashing the North Carolina sauce from Barbecue Nation a couple months back (see generally 17.175 Babyback Ribs in NC-Style BBQ Sauce), I’d totally forgotten about the article, or I would’ve tried the North Carolina Vinegar Sauce here instead.   So today, I started with the South Carolina Mustard Sauce (just to use up the last of the whole grain mustard in the fridge, perhaps the last time I’ll ever buy it).

It tasted exactly what the 3 ingredients would suggest: way too sweet, way too sour, way too mustardy.

(See RESTAURANTS IN KOREA)

(See GLOBAL FOOD GLOSSARY)

(See HANSIK)

(See BOOZE)