Bo Ssam David Chang Recipes

MOMOFUKU'S BO SSAM

Steps:

• Place the pork in a large, shallow bowl. Mix the white sugar and 1 cup of the salt together in another bowl, then rub the mixture all over the meat. Cover it with plastic wrap and place in the refrigerator for at least 6 hours, or overnight.
• When you're ready to cook, heat oven to 300. Remove pork from refrigerator, brush any excess sugar mixture off the fat cap and discard any juices. Place the pork in a roasting pan and set in the oven and cook for approximately 6 hours, or until it collapses, yielding easily to the tines of a fork. (After the first hour, baste hourly with pan juices.) At this point, you may remove the meat from the oven and allow it to rest for up to an hour.
• Meanwhile, make the ginger-scallion sauce. In a large bowl, combine the scallions with the rest of the ingredients. Mix well and taste, adding salt if needed.
• Make the ssam sauce. In a medium bowl, combine the chili pastes with the vinegar and oil, and mix well.
• Prepare rice, wash lettuce and, if using, shuck the oysters. Put kimchi and sauces into serving bowls.
• When your accompaniments are prepared and you are ready to serve the food, turn oven to 500. In a small bowl, stir together the remaining tablespoon of salt with the brown sugar. Rub this mixture all over the cooked pork. Place in oven for approximately 10 to 15 minutes, or until a dark caramel crust has developed on the meat. Serve hot, with the accompaniments.

BO SSAM

Steps:

• Place pork in a large bowl or roasting pan. In a medium bowl, mix together granulated sugar and 1 cup coarse salt. Rub sugar mixture all over pork and cover bowl with plastic wrap; transfer to refrigerator for at least 6 hours and up to overnight.
• Preheat oven to 300 degrees.
• Transfer pork to a large roasting pan, discarding any accumulated juices (or drain accumulated juices from roasting pan that pork is in). Transfer roasting pan to oven and cook, basting every hour with rendered fat in roasting pan, until meat is tender and easily shredded with a fork, about 6 hours.
• Meanwhile, in a small bowl, mix together remaining tablespoon coarse salt and brown sugar; rub mixture all over pork.
• Increase oven temperature to 500 degrees. Return pork to oven until sugar has melted into a crisp crust, 10 to 15 minutes. Serve hot with oysters, kimchis, ginger-scallion sauce, ssam sauce, rice, lettuce, and sea salt.

BO SSAM - DAVID CHANG

Steps:

• The Night Before Serving the Bo Ssam Place 2 cups each sugar and salt in a bowl or saucepan large enough to hold the pork butt, add 6 cups water, and stir until dissolved. Place the pork butt in the brine solution. Make sure it's submerged (weigh it down with a heavy plate, if necessary), and refrigerate overnight. The Day of Serving the Bo SSam Wash the chile peppers (leave the seeds in for a hotter flavor) and slice them 1/2-inch thick, on the bias. Mix remaining 1/3 cup sugar with 1/3 cup salt and 1 cup water until dissolved, pour over the chiles, and set aside for at least 8 hours at room temperature, covered Preheat the oven to 300 degrees. Transfer the pork to a large, 6-inch-deep pot or casserole, and cook uncovered in the oven for about 4 1/2-5 1/2 hours, basting the pork with the pan drippings every hour. When the meat is fork-tender and pulls away from the bone, sprinkle the exterior with a mixture of one half tablespoon brown sugar and one half tablespoon salt. Increase oven temperature to 500 degrees, and continue roasting until the outside appears crunchy and well caramelized, anywhere from ten to thirty minutes, depending on the heat of your oven. Remove from oven and set aside. Rinse the rice well to remove any sediment. Combine 7 cups cold water, 1 tablespoon salt, and 4 cups rice in a large pot, and cook for 20 minutes, or until water evaporates. Separate and wash the lettuce leaves; select the best leaves, and set aside for service . Assembly and Serving Transfer the pork to a large cutting board, and using forks and fingers, tear pieces away from the pork butt. Arrange the pork pieces on a large platter surrounded with the pickled chiles. Place the rice, ssäm jang, salted shrimp, kimchee, and lettuce in separate bowls. Allow guests to assemble their ssäm by wrapping as much of each component as they like in a lettuce leaf.

SSAM SAUCE

Steps:

• Mix all ingredients together in a medium bowl. Sauce may be kept covered in the refrigerator for up to 2 weeks.

SSäM SAUCE

Steps:

• Combine all the ingredients and stir until evenly mixed. Ssäm sauce will keep in the fridge for weeks.

PRESSURE COOKER BO SSAM

Steps:

• Make the bo ssam: In a 6- to 8-quart electric pressure cooker, combine 4 cups of water and doenjang, and whisk until well blended. Add the garlic, ginger, scallions and peppercorns. Season pork belly with salt and add to cooker in an even layer, pressing to submerge in the liquid. Lock pressure cooker lid in place, and set steam vent to sealing position. Select high pressure, and cook for 30 minutes. Let pressure release naturally for 15 minutes, then manually release.
• While pork belly cooks, in a medium bowl, dissolve 1/4 cup of salt in 4 cups water. Add cabbage leaves and toss to evenly coat. Let stand, turning occasionally, until softened and lightly salted, about 30 minutes. Drain and squeeze out excess water.
• Make the spicy radish salad: In a small bowl, combine all of the ingredients and mix well.
• Make the ssamjang: In a small bowl, combine all of the ingredients and mix well.
• When ready to eat, slice the pork belly crosswise into 1/4-inch-thick pieces, and arrange on a serving platter alongside the cabbage. (The braising liquid can be degreased and used as a delicious soup base, or discarded.) Serve with the spicy radish salad, ssamjang and preferred toppings like thinly sliced long green chile peppers, thinly sliced garlic and kimchi.
• To eat, place a piece of pork belly on a cabbage leaf and place a dab of ssamjang on top. Add a little radish salad and any other toppings. Wrap the cabbage around the filling and enjoy.