Friday, 3/30/18

  Got a late start roasting my pork shoulder for bo ssam. Therefore, I didn't really think it was tender enough. In fact, I think we all prefer pork shoulder in the slow cooker so I think I will just stick with that. The bo ssam accompaniments, a scallion-ginger sauce and a chili paste sort of sauce , are good, though.  We also had rice and some spinach  a recipe that I have made before (https://www.maangchi.com/recipe/sigumchi-namul) and really love, although a giant bag of spinach cooks down to such a silly little amount.