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David Chang and the infamous Momofuku restaurants have Korean Bo Ssam as a speciality on the menu. You have to order it in advance, but the feast is well worth it for a group of friends looking for a great night of food. I wanted to take his amazing recipe featured in the New York Times and make it for two people (well, two people and a good amount of leftovers). If you see the recipe online versus mine, I have made some changes to it as I can never leave a recipe alone- but ultimately, the genius here is David Chang and the beautiful piece of pork I got to work with! I also didn't use kosher salt and so I used sea salt. Make sure you double the amount of salt I use if you use kosher salt.

 

Ingredients:

2.5 pound pork butt or shoulder

1/3 cup of cane sugar plus more cane sugar for next day

1/4 cup of sea salt

4 tbsps of brown sugar with a pinch of sea salt

 

Accompaniments:

1 dozen oysters, shucked

Sticky rice (1 cup of glutinous rice soaked in water for four hours and then steamed in bamboo steamer with banana leaves until cooked- approx 15 minutes)

Bibb lettuce for wraps

Kimchi (Mat)

Kimchi (Radish)

Ginger Scallion Sauce: 2 1/2 cups thinly slice scallions; 1/4 cup of grated ginger; 1/4 cup of grated galangol; 1/4 cup of grapeseed oil; 1 1/2 tsps of soy sauce; 1 tsp of sherry vinegar; and 1/4 tsp sea salt

Ssam Sauce: 2 tbsps of ssamjang; 2 tbsps of kochujang; 1/3 cup of sherry vinegar; 1/3 cup of grapeseed oil

 

Preparation: (You must start the night before you make it for the next night)

Combine 1/4 cup of sea salt with 1/3 cup of cane sugar. Place pork in medium/ large bowl and rub with salt and sugar mixture. Cover with plastic wrap and place bowl in fridge overnight;

The next morning, remove all the liquid that exists at the bottom of the bowl with the pork. Cover the pork with more cane sugar, just enough to cover the pork, and place back in fridge;

Several hours before you are ready to cook the pork, remove the pork from the fridge and heat the oven to 300 F;

Place pork on rack on a roasting pan and place it in the oven. Cook for approximately 2 hours or until it collapses as David Chang says. You can see it collapse when you press a fork to it;

Remove the pork from the oven and let it cool for 45 minutes;

While cooling, prepare your ginger scallion sauce by blending all the ingredients together except for the scallion slices. Mix the blended ingredients with the scallion slices and set aside;

Then preparing you ssam sauce by mixing all the ingredients together and serving in a small bowl. You can reduce the amount of kochujang if you don't like spicy;

Prepare your sticky rice, lettice wraps, kimchis and finally shuck your oysters;

When your sticky rice is in the steamer, turn your oven to 500 F;

Rub the brown sugar and pinch of salt over the cooked pork and place it in the oven for 10 minutes or so. You want to have a dark caramel crust as David Chang says and you know it is ready when you see parts of the fat that start to bubble. Do not open the oven during the process so the heat stays within the oven; and

Remove and serve immediately with all of the ingredients! See picture below of what the wrap looks like when it comes together.

 

 

The Caramelized Bo SSam  

The Caramelized Bo SSam

 

The Perfect Bite!  

The Perfect Bite!