Korean Bo Ssam – A Momofuku Inspiration
Serving Size:8|Prep Time:20minutes + marinating|Cook Time:2hours 45 minutes

To season the pork
  1. Mix the sugar and salt. Place pork in a bowl and coat the meat with the sugar/salt mixture. Cover and refrigerate at least 6 hours or overnight.
To cook the pork
  1. Preheat oven to 300°F.
  2. Place the pork on a roasting pan or in an oven-proof skillet.
  3. Bake the pork for about 2 ½ hours. (Pork can be removed from oven and allowed to rest at this point.) When ready to serve, increase oven heat to 500°F. Rub cooked pork with brown sugar. Return the pan to the oven for 10-15 minutes or until the surface is caramelized. Hold warm.
To prepare the ginger scallion sauce
  1. Mix all ingredients in a bowl, set aside for serving with the pork.
To prepare the Ssam sauce
  1. Mix the two chili pastes with the vinegar and oil in a bowl. Place in a serving dish.
To serve
  1. Assemble any accompaniments that you’ve selected. Pull pieces of pork and serve in lettuce leaves along with the sauces and accompaniments.
Cooking tip
  1. Pressure cooking the pork will cut the time to 45 minutes.
Chef’s Narrative
This traditional slow-cooked pork dish is a nice way to feed a group: Everyone can create their own combinations using the pork as a base, accompanied by the special ssam and scallion/ginger sauces, fresh vegetables and kimchi.
Recipe Substitutions
Steamed fish, whole or fillets, or shrimp served with these accompaniments is transformed into a genuine feast. Shoulder or leg of beef, lamb, goat, or venison is terrific prepared and served in this manner. Taiwanese scallion pancakes, rice or soybean paper, and even tortillas are used to wrap the ingredients.
Pork and Cure
  • 2poundpiece of boneless pork shoulder
  • 2tablespoonssugar
  • 2tablespoonssalt
  • 1tablespoonbrown sugar for final rub
Ginger Scallion Sauce
  • 1 1/4cupsthinly sliced scallions, green and white parts
  • 1/4cupminced ginger
  • 2tablespoonsneutral oil (avocado, grapeseed or sunflower)
  • 1/2teaspoonrice vinegar
  • 1/4teaspoonsalt
Ssam Sauce
  • 1tablespoonssamjang (fermented bean and chili paste)
  • 1/2tablespoongochujang (fermented chili paste)
  • 1/4cuprice vinegar
  • 1/4cupneutral oil (avocado, grapeseed or sunflower)
  • 8iceberg, leaf or bibb lettuce leaves
  • fresh herbs like cilantro, Thai basil, chives or scallions
  • 1cupbean sprouts, shaved cucumber or grated summer squash
  • kimchi

AllergensWheat, Soy