Momofuku Bo Ssäm

Momofuku Bo Ssäm is Korean roast pork that takes two days to complete, so plan ahead. The fun part is eating this dish as you and your guests make lettuce wraps filled with rice, Kimchi, meat and two sauces. Some recipes call for oysters in the lettuce wrap, but that’s a personal decision that I opt out of. There are several ingredients that may not be readily available but try not to substitute. Instead, treat yourself to an interesting afternoon at an Asian grocery store, there are things there that will shock and amaze you.

Ingredients

• 8-10 lb Pork butt – bone in
• Pork Rub
  • 1 cup Sugar
  • 1 cup
• Ginger Scallion Sauce
  • 2.5 cups scallions – thinly sliced
  • 0.5 cups Ginger – minced
  • 2 oz Neutral oil – Canola or gape seed
  • 1.5 tsp soy sauce
  • 1 tsp Sherry vinegar
  • 0.5 tsp Kosher salt
• Ssäm Sauce
  • 2 TBL Ssamjang paste
  • 1 TBL Gochujang paste
  • 4 oz Sherry vinegar
  • 4 oz Neutral oil
• Glaze
  • 1 TBL Kosher salt
  • 7 TBL brown sugar
• 2 cups rice – as a side
• Kimchi – as a side
• Soft lettuce – as a side
• Oysters – optional side

Process

1. Mise en Place – measure and prepare your ingredients prior to starting – and make sure you have everything
2. Trim pork and pat dry with a paper towel.
3. Marinade the Meat
   1. Mix rub.
   2. Rub onto the pork (wear disposable gloves).
   3. Wrap pork in film and leave in fridge for 24 hours.
4. Preheat oven to 300 F (150 C)
5. Brush off pork to remove bulk of salt and sugar. Discard any juices.
6. Place pork in roasting pan and bake for 6 hours – baste hourly.
7. Remove from oven and rest for one hour.
8. Make rice.
9. While rice cooks and roast rests, make Ginger sauce and Ssäm Sauce.
10. Turn oven up to 400 F (200 C).
11. Make glaze and rub onto roast. Place in oven for 10 mins to melt and make a crust.
12. Remove from oven and shred roast.
13. Serve the roast and all the sides. Make lettuce wraps using the meat, rice, Kimchi, and sauces; and oysters if that’s your deal.