How do you eat Bo Ssam?

Name: Momofuku Bo Ssäm Recipe - Korean Pork Roast
Prep time: 10 min
Cook time: 5 h
Total time: 4 h 10 min
Cuisine: korean
Ingredients: Roast Pork; 5-8 lbs of whole bone-in pork butt; ½ cup white sugar; ½ cup salt; 5 tbsp brown sugar; Serve with; Kimchi; Butter lettuce; 2-3 cups of cooked jasmine rice; Ssam Sauce; 3 tbsp Ssamjang; 1 tbsp Gochujang; 1 tbsp rice vinegar; ½ tbsp sugar; 2 tbsp of warm water; Ginger Scallion Sauce; ¼ cup of avocado oil; 3 stalks of green onions thinly sliced; 1 tbsp grated ginger (2 inches); 1 tbsp minced garlic; 1 tbsp low sodium soy sauce; ½ tsp salt; ½ tsp black pepper

Bo ssam is a communal dish, so it's great for sharing with family and friends. You can serve the freshly cooked pork roast on a large platter or shredded pork shoulder in individual portions with all the accompaniments like rice, lettuce or Napa cabbage, kimchi, sauces, and even fresh oysters. Everyone can assemble their own lettuce wraps according to their taste and spice level!

Momofuku Bo Ssam Recipe - Korean Pork Roast

Momofuku Bo Ssäm Recipe - Korean Pork Roast

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5 from 4 reviews

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 pork roast that just melts in your mouth --- no wonder why this dish has become so popular!

Author: Carmen
Prep Time: 10
Cook Time: 5 hours
Total Time: 4 hours 10 minutes
Yield: 4-6 people 1x
Category: main
Method: roast
Cuisine: korean

Ingredients

Scale

Roast Pork

5-8 lbs of whole bone-in pork butt

1/2 cup white sugar

1/2 cup salt

5 tbsp brown sugar

Serve with

Kimchi

Butter lettuce

2-3 cups of cooked jasmine rice

Ssam Sauce

3 tbsp Ssamjang

1 tbsp Gochujang

1 tbsp rice vinegar

1/2 tbsp sugar

2 tbsp of warm water

Ginger Scallion Sauce

1/4 cup of avocado oil

3 stalks of green onions thinly sliced

1 tbsp grated ginger (2 inches)

1 tbsp minced garlic

1 tbsp low sodium soy sauce

1/2 tsp salt

1/2 tsp black pepper

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Instructions

Marinate: On a baking tray, rub the pork shoulder with the salt and white sugar. Cover with plastic wrap and refrigerate for 12 - 24 hours.
Remove the plastic wrap. Remove the excess liquid. Scrape off salt and sugar. DO NOT RINSE the pork.
Slow Roasted 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.
Prep the banchan - other side dishes. Wash and separate the lettuce, cook the rice, and cut the kimchi into bite-size pieces.
Brown Sugar Crust: 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!

Equipment

Kana Cast Iron Pans

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Notes

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.

Find it online: https://www.eatwithcarmen.com/momofuku-bo-ssam-recipe-korean-pork-roast/