Momofuku Bo Ssam Recipe - Korean Pork Roast

This is the infamous Momofuku Bo Ssam recipe, chef David Chang's version of the traditional Korean Roast Pork at his New York Momofuku Restaurant. It is definitely not your average pork roast.

Bo ssam is a traditional Korean dish made with succulent pork shoulder rubbed with sugar and salt and slowly roasted until it is fall-apart tender. It is finished with a brown sugar crust for a beautiful, caramelized flavor and texture. The result is a juicy and flavorful Korean roast pork that melts in your mouth --- no wonder why this dish has become so popular!

Complete this Korean roast pork dish with the popular bo ssam recipe sauce called Ssam Sauce and Ginger Scallion Sauce as well as side dishes like plain white rice, lettuce, and of course, kimchi. You can even go traditional by wrapping Momofuku Bo Ssam with rice and kimchi together in a lettuce wrap for an exciting contrast of flavors and textures.

What you need to make this Korean Pork Roast

Pork: This Korean Roast Pork requires a whole bone-in pork butt, ideally with some fat. It is the perfect choice for this bo ssam recipe because of its meltingly tender texture and extra crispy skin when slow-roasted. 

Salt and sugar: These simple ingredients give bo ssäm its signature salty-sweet flavor that makes it so irresistible. I use kosher salt and granulated sugar for the salt-sugar mixture.

Brown sugar: Rub some brown sugar over the slow-roasted pork shoulder during the last few minutes of cooking time for a nice caramelized and sweet crust.

Sauces and Banchan

Ssam sauce: I use a mix of two chili pastes common in Korean cuisine, the sweet and savory Ssamjang and spicy Gochujang Korean chili paste. I put in some rice vinegar, sugar, and water to loosen it up.

Ginger scallion sauce: A simple blend of scallions, ginger, garlic, light soy sauce, and neutral oil is all you need for this punchy condiment to complement the dish.

Other sides "banchan": White rice, lettuce for wrapping, kimchi

See recipe card for quantities.

Instructions

• On a baking tray, rub the pork shoulder with the salt and white sugar. Cover with plastic wrap and refrigerate for 24 hours. 

• Remove the plastic wrap. Remove the excess liquid. Scrape off salt and sugar. DO NOT RINSE the pork.
  
• Preheat the oven to 300 degrees. Line the baking tray with parchment paper or foil. 

• Roast in the oven for 3-4 hours, uncovered. Roast the pork fat side up. Baste it with the juices every 40 minutes. Take it out when it is pull apart tender. Let it rest 10 minutes to cool down before applying the brown sugar crust.
  
• Make the sauces. The best time to make the sauces is when the pork is roasting.
  
• Ginger Scallion Sauce: Prep the ingredients. Heat the oil in a small pot and pour the oil into the ginger scallion mix.
  
• Ssamjang Sauce: Combine the sauce ingredients and mix them together.
  
• Wear silicone gloves in case the pork is too hot to handle.
  
• Set the oven to 500 degrees.
  
• Rub the brown sugar all over the pork.
  
• Roast for 5-10 minutes. To get a better crust, BROIL for 2-3 minutes.
  
• Let it rest for 10-15 minutes, and enjoy! 

Substitutions

• Pork - Can't find pork butt or shoulder? Try other cuts of pork, such as pork belly, for a similar texture. It will have different cooking times. Check out this pork belly recipe
• Chili paste - If you can't get Ssamjang and Gochujang, swap these out with your favorite hot sauce, like Sriracha. I highly recommend getting the ingredients for the authentic Bo Ssam experience. So worth it.
• Vinegar - Rice vinegar is ideal for the ssam sauce, but you can use other types of vinegar like sherry or apple cider vinegar.

Variations

• Spicy - Kick up the heat to this Bo Ssam recipe by adding gochugaru chili to the sugar-salt mixture to rub into the pork shoulder.
• Citrusy - Add a dash of lemon or lime juice to the ssam sauce for a brighter flavor.
• Quicker - If you're in a hurry, adjust the brining time to at least 6 hours instead of 24 hours. And cook it in the Instant Pot. This will bring the cooking time from 5 hours to 1 hour. 

Step-by-Step Instructions

Equipment

• Cutting board
• Knife
• Baking tray or roasting pan
• Large bowl for dry brining the pork
• Plastic wrap
• Oven
• Parchment paper or foil
• Small bowl for brown sugar crust
• Medium bowl for mixing sauce
• Small pot
• Silicone gloves

Storage and Reheating Tips

Store the leftover Korean pork roast in an airtight container in the refrigerator for up to 5 days. The sauces can be stored separately in the refrigerator for up to 7 days.

Top tips

• Do not rinse the pork after brining! Just brush off the excess salt and sugar before roasting. If you rinse the pork, all of the flavors will be washed away, and your bo ssam won’t taste as good.

• Recipes that include a rinsing step after brining probably used way too much sugar and salt. It's also not recommended to baste the pork with the pan juices since it's too salty (contrary to a recipe from New York Times).

FAQ

Similar recipes

Looking for other recipes like this? Try these:

• Juicy Air Fryer Bone In Pork Chops
• Pork Belly Adobo
• Filipino BBQ Pork Skewers

What to serve

Traditionally, Bo Ssam is served with freshly made rice, lettuce, sauces, and kimchi.

These are some not traditional dishes to serve with Bo Ssam:

• Chili Garlic Noodles
• Easy Cauliflower Fried Rice
• Garlic Braised Kale

Food safety

• Cook to a minimum temperature of 145 °F (62.8 °C)
• Do not use the same utensils on cooked food that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Always have good ventilation when using a gas stove

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