Saturday, April 27, 2013

Momofuku Bo Ssam

This is a wonderful Korean dish.  I was introduced to it by our friend, Gerald.  He made it for a Saints party and I devoured it.  I couldn’t wait to try making it myself.  It not hard to make, the most difficult part is to find the ingredients for the sauce at the Asian market.
Pork Butt:
  • 8 lb. bone-in Boston Butt Roast
  • 1 C. sugar
  • ½ C. kosher salt, plus 1 T.
  • ½ C. brown sugar
Ginger-Scallion Sauce:
  • 2 C. green onions, thinly sliced (green and white parts)
  • ½ C. fresh ginger, minced
  • ¼ C. grapeseed oil
  • ½ T. soy sauce
  • 1 t. rice vinegar
Ssam Sauce:
  • 2 T. ssamjang (fermented bean and chili paste)
  • 1 T. kochujang (chili paste)
  • ½ C. rice vinegar
  • ½ C. grapeseed oil
  • 4 C. white rice, cooked
  • 2 heads bibb lettuce, washed, drained, and leaves seperated
  • Kimchi (not necessary)
  1. Rinse the Boston butt in cold water and dry with paper towels.
  2. Place the pork in a large, shallow bowl and then combine the sugar and salt in another bowl. Rub the mixture all over the meat and then cover with plastic wrap.
  3. Place in the refrigerator for at least 6 hours or overnight.
  4. When you are ready to cook, preheat the oven to 300 degrees, remove the pork from the refrigerator and discard the juices.
  5. Place the Boston Butt in a roasting pan, fat side up and bake for 6 hours, basting with the pan juices each hour. After 6 hours the roast should begin to collapse easily to the tines of a fork.  (the bone should become visible when this happens)
  6. Remove the roast from the oven and allow to rest for up to one hour. Preheat the oven to 500 degrees.
  7. While the roast is resting, make the Ginger-Scallion Sauce by mixing all of the ingredients in a medium size bowl.  Place a spoon in the bowl for serving.
  8. Next, make the Ssam Sauce in a medium bowl and whisk together using an immersion blender.
  9. Finally, mix the 1 T. of kosher salt with the brown sugar and rub this mixture all over the cooked pork.  Place in the oven for 10 – 15 minutes or until a dark caramel crust has developed on the meat. 
  10. Remove the roast from the oven and shred the meat.
  11. Serve with the accompaniments.
Tips and Tricks:
  • Momofuku Bo Ssam is best when served as a lettuce wrap.  Take a leaf of lettuce and place some rice in the leaf, cover the rice with some pork, spoon some Ginger-Scallion Sauce over the pork, and finally pour some Ssam Sauce over that. Wrap it up and dig in.
  • The ingredients for the sauces can be purchased at an Asian market.  I used Sambal Oelik ground chili paste and Wang brand ssamjang sauce.

1 comment:

  1. Yipppeeee! I have been waiting for this and the Green Goddess! Today, I found BOTH of them! Thanks bunches! You are the best!