We had pork that was marinated in guchujong, miso, malt syrup, garlic, ginger, sesame seed oil, and soy sauce. Our ban chan included oi (cucumber) kimchi and radish kimchi made by Janet's mom, jicima, napa cabbage kimchi, and gim (seaweed).
I also made the dough for a batch of almost-no-knead bread... The dough has to sit for at least 12 hours, so it'll be baked tomorrow night.
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