Korean Job Discussion Forums

[Ya-ta Boy]

If anyone has an emergency need for about a quart of Bourbon Whiskey BBQ Sauce, made with soju instead of whiskey, let me know. It's pretty kick-a$$, but maybe I'm no judge. I had a couple of shots of soju (well, the bottle was already open, wasn't it?) while I was cooking it up. That's probably why I made so much of it. Soju in, judgement out. You know how it goes.

I should have known better than to take a shot before I finished cooking. My tongue goes numb after the second or third shot of any alcohol, so when I spoon-tested the sauce, I couldn't tell if it needed a pinch more brown sugar or not. I wasn't so far gone that I tinkered with the recipe--except for the soju replacing the whiskey, I didn't change anything.

I only need about 1/2 cup for my BBQ pork sandwich tomorrow night. If it's as warm as some are saying, I'm having a picnic out on the balcony. Made some mac salad to go with the BBQ. I know I'm jumping the gun on summer, but what is a guy to do with more than a pound and a half of roast pork?

To broaden the topic, what dishes have you found that work just as well with soju instead of white wine or whatever? I think Chicken Tetrazinni works just fine. I also put some in my Garlic Soup.

[I wonder if the guy is still around who ranted about how he didn't want Dave's to turn into a recipe-swapping site. ]

[Hollywoodaction]

I thought this was about cooking while being drunk.

[Ya-ta Boy]

I did too until the end.