Momofuku Bo Ssäm
01
We were lucky enough to eat at a couple David Chang establishments when we went to NYC a while back (remember traveling? And eating inside restaurants? That was nice.). In fact, I’m still trying to find a recipe for some broccoli salad with miso mayo my husband is still talking about years later (David, hmu). But, I did not have *thee* Momofoku bo ssäm. Actually, I had not had bo ssäm anywhere. So, obviously, this is the best bo ssam I’ve ever had.
I used a much smaller pork roast than this recipe called for (I wish I was serving a crowd but, again, covid) and, uh, we ate a lot of it. We all absolutely loved it. The pork was super tender, but that caramely-crispy crust? Ohhh yeah. We were fighting over the “outside” pieces. As a result of the smaller roast, I cut everything roughly in half, but I’m putting the full recipe below in anticipation of the return of safe small gatherings.
Momofuku Bo Ssäm
Ingredients
- 1 8-10 lb. bone-in Boston pork butt
- 1 cup granulated sugar*
- 1 cup* + 1 Tbsp. kosher salt, divided
- 7 Tbsp. brown sugar
- Ssäm sauce
- 1Tbsp. ssämjang (fermented bean and chile paste)
- 1/2 Tbsp. kochujang (Korean chile paste)
- 1/4 cup sherry vinegar
- 1/4 cup grapeseed or other neutral oil
- Ginger Scallion Sauce
- 2.5 cups sliced scallions (green and white parts)
- 1/2 cup freshly minced/grated peeled ginger root
- 1/4 cup grapeseed or other neutral oil
- 1.5 tsp. lite soy sauce
- 3/4 tsp. sherry vinegar
- Quick pickles
- 2 meaty kirby cucumbers, sliced 1/8" thick
- 2 tsp. sugar
- 1 tsp. kosher salt
- Additional accompaniments like shucked oysters, kimchi, steamed white rice, bibb lettuce
Directions
- Mix together the granulated sugar and 1 cup of salt (*note: this will likely make too much; you may want to start with 3/4 cup of each since it's easy to make more). Place the roast in a roasting pan and rub the mixture all over the meat, discarding any extra. Cover with plastic wrap and refrigerate overnight.
- Heat the oven to 300°. Remove the pork from the refrigerator, discard any juices that have accumulated, and knock off any large chunks/crystals of salt. Put in the oven for about 6 hours, basting with the pork's juices about every hour. The meat should be tender and easily pull away from the bone.
- To make the ssäm sauce, combine all the ingredients and stir until evenly mixed.
- To make the ginger-scallion sauce, mix together all of the ingredients and then season to taste with salt.
- To make the quick pickles, combine the cucumbers with the sugar and salt in a small mixing bowl, tossing to coat. Let sit for 5 to 10 minutes. If you find the pickles are too salty or to sweet, rinse them and pat dry, then re-taste and adjust seasonings accordingly. The pickles can be refrigerated up to 4 hours.
- When ready to serve the bo ssäm (sauces and sides are made, etc.), turn the oven to 500°. Stir together the remaining 1 Tbsp. salt and the brown sugar and rub the mixture all over the pork. Place in the oven for 10-15 minutes until the sugar has melted into a crisp, sweet crust.
you have a great site , thank you