Bo Ssam Recipes

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MOMOFUKU'S BO SSAM



Momofuku's Bo Ssam image

This is a recipe to win the dinner party sweepstakes, and at very low stakes: slow-roasted pork shoulder served with lettuce, rice and a raft of condiments. The chef David Chang serves the dish, known by its Korean name, bo ssam, at his Momofuku restaurant in the East Village and elsewhere. He shared the recipe with The Times in 2012. Mr. Chang is known as a kitchen innovator, but his bo ssam is a remarkably straightforward way to achieve high-level excellence with little more than ingredients and time. Simply cure the pork overnight beneath a shower of salt and some sugar, then roast it in a low oven until it collapses. Apply some brown sugar and a little more salt, then roast the skin a while longer until it takes on the quality of glistening bark. Meanwhile, make condiments - hot sauces and kimchi, rice, some oysters if you wish. Then tear meat off the bone and wrap it in lettuce, and keep at that until everything's gone.

Provided by Sam Sifton

Categories     dinner, roasts, main course

Time 13h

Yield 6 to 10 servings

Number Of Ingredients 18

1 whole bone-in pork butt or picnic ham (8 to 10 pounds)
1 cup white sugar
1 cup plus 1 tablespoon kosher salt
7 tablespoons brown sugar
2 1/2 cups thinly sliced scallions, both green and white parts
1/2 cup peeled, minced fresh ginger
1/4 cup neutral oil (like grapeseed)
1 1/2 teaspoons light soy sauce
1 scant teaspoon sherry vinegar
1/2 teaspoon kosher salt, or to taste
2 tablespoons fermented bean-and-chili paste (ssamjang, available in many Asian markets, and online)
1 tablespoon chili paste (kochujang, available in many Asian markets, and online)
1/2 cup sherry vinegar
1/2 cup neutral oil (like grapeseed)
2 cups plain white rice, cooked
3 heads bibb lettuce, leaves separated, washed and dried
1 dozen or more fresh oysters (optional)
Kimchi (available in many Asian markets, and online)

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.

Nutrition Facts : @context http, Calories 1115, UnsaturatedFat 45 grams, Carbohydrate 50 grams, Fat 69 grams, Fiber 2 grams, Protein 71 grams, SaturatedFat 18 grams, Sodium 1684 milligrams, Sugar 34 grams, TransFat 1 gram

MOMOFUKU'S BO SSäM RECIPE



Momofuku's Bo Ssäm Recipe image

Our bo ssäm was a long time in the making before it showed up on the menu. I'd had an inkling for years it would be a good idea-bo ssäm is a supercommon dish in Korean restaurants, though the ingredients and cooking that go into it are frequently an afterthought. The oysters are usually Gulf oysters from a bucket, the kind that are really only suited to frying; the pork is belly that's been boiled into submission. Almost every time I ate it at a restaurant, I'd think about how much better it would be if all the ingredients were awesome. The first time we made one was for family meal back when we'd just started serving kimchi puree on our oysters at Noodle Bar. One of the new cooks was fucking up oysters left and right, so I made him shuck a few dozen perfectly, and then we ate them ssäm-style: wrapped up in lettuce with rice, kimchi, and some shredded pork shoulder that was otherwise destined for the ramen bowl. (The shoulder in our bo ssäm is, essentially, the same shoulder we put in the soup at Noodle Bar, except that we add more sugar in the last step to make the crust even more delicious-it's like a shoulder encrusted in pig candy.) So there, in the cramped, dark subterranean kitchen of Noodle Bar, I ate the best bo ssäm of my life. I think that experience and our take on the bo ssäm are typical of the way we approach "traditional" dishes: with one foot rooted in tradition and the other foot kicking it forward. There is a great line from Emerson that sums up my perspective perfectly: "Meek young men grow up in libraries, believing it their duty to accept the views which Cicero, which Locke, which Bacon have given, forgetful that Cicero, Locke, and Bacon were only young men in libraries when they wrote these books."

Provided by David Chang

Yield 6-8 servings

Number Of Ingredients 11

1 whole 8- to 10-pound bone-in Boston pork butt
1 cup granulated sugar
1 cup plus 1 tablespoon kosher salt
7 tablespoons light brown sugar
1 dozen oysters, shucked
1 cup Napa Cabbage Kimchi, plus 1 cup puréed
1 cup Ginger Scallion Sauce
Ssäm Sauce
2 cups Short-Grain Rice
3 to 4 heads Bibb lettuce, leaves separated, well washed, and spun dry
Maldon or other high-quality coarse sea salt

Steps:

  • 1. Put the pork in a roasting pan, ideally one that holds it snugly. Mix together the granulated sugar and 1 cup of the salt in a bowl, then rub the mixture into the meat; discard any excess salt-and-sugar mixture. Cover the pan with plastic wrap and put it into the fridge for at least 6 hours, or overnight.
  • 2. Heat the oven to 300°F. Remove the pork from the refrigerator and discard any juices that have accumulated. Put the pork in the oven and cook for 6 hours, basting with the rendered fat and pan juices every hour. The pork should be tender and yielding at this point-it should offer almost no resistance to the blade of a knife and you should be able to easily pull meat off the shoulder with a fork. Depending on your schedule, you can serve the pork right away or let it rest and mellow out at room temperature for up to an hour.
  • 3. When ready to serve-sauces are made, oysters are ready to be shucked, lettuce is washed, etc.-turn the oven to 500°F.
  • 4. Stir together the remaining 1 tablespoon salt and the brown sugar and rub the mixture all over the pork. Put it in the oven for 10 to 15 minutes, until the sugar has melted into a crisp, sweet crust.
  • 5. Serve bo ssäm whole and hot, surrounded by the accompaniments.

BO SSAM - DAVID CHANG



BO SSAM - DAVID CHANG image

Categories     Pork

Yield 5-10

Number Of Ingredients 10

1 Free Range Bone In Pork Butt
2 1/3 cups white sugar
2 1/3 cups plus 1 and one half tablespoons salt
3-4 each whole small red and green chilies
one half tablespoon brown sugar
4 cups uncooked Korean rice
2 heads Boston lettuce
Sagyegeol ssäm jang (Korean soybean paste)
Salted shrimp
1 pound cabbage or daikon kimchee

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.

BO SSAM



Bo Ssam image

This recipe for a delicious Korean dish is courtesy of Momofuku chef David Chang.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 12

1 (8- to 10-pound) bone-in pork shoulder or pork butt
1 cup granulated sugar
1 cup plus 1 tablespoon coarse salt
7 tablespoons light-brown sugar
12 oysters, shucked, for serving
1 cup Napa Cabbage Kimchi, for serving
1 cup Napa Cabbage Kimchi, pureed, for serving
1 cup Ginger-Scallion Sauce, for serving
1 cup Ssam Sauce, for serving
2 cups steamed short-grain white rice, for serving
3 to 4 heads Bibb lettuce, leaves separated, washed well, and spun dry
Sea salt

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.

PRESSURE COOKER BO SSAM



Pressure Cooker Bo Ssam image

Bo ssam is a Korean dish featuring boiled pork belly or shoulder that's slowly braised in an aromatic broth until incredibly tender. While the dish traditionally takes hours to prepare, a pressure cooker can turn it into a festive weeknight meal. For the best bite, wrap the rich pork in small bundles of napa cabbage leaves and dollop with ssamjang and other spicy condiments, like the piquant radish salad, which comes together quickly and lasts a week in the fridge, or serve this dish with store-bought kimchi, a tasty alternative and time saver. Leftover pork can be chopped up for a flavorful fried rice or tossed with pasta and grated Parm for a comforting meal.

Provided by Kay Chun

Categories     dinner, finger foods, meat, main course

Time 1h

Yield 4 servings

Number Of Ingredients 18

2 tablespoons doenjang (Korean fermented soybean paste)
1 head garlic, halved crosswise
1 (1-inch) piece ginger, peeled and sliced
5 scallions, trimmed and halved crosswise
1 teaspoon whole black peppercorns
3 to 3 1/2 pounds pork belly, cut into 2-inch-thick lengths
Kosher salt (Diamond Crystal)
1 pound inner napa cabbage leaves, separated (reserve larger outer leaves for another use)
Thinly sliced long green chile peppers, thinly sliced garlic and kimchi, for serving (optional)
8 ounces Korean radish or daikon, peeled and julienned (2 packed cups)
1 tablespoon gochugaru (Korean red-pepper flakes)
1 tablespoon unseasoned rice vinegar
1 teaspoon kosher salt
1/2 teaspoon minced garlic
1/2 teaspoon granulated sugar
1/4 cup doenjang
1 tablespoon gochujang
1 teaspoon toasted sesame oil

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.

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Bo Ssäm. Put the pork shoulder in a roasting pan, ideally one that holds it snugly. Mix together the granulated sugar and 1 cup of the salt in a bowl, then rub the mixture into the meat; discard any excess salt-and-sugar mixture. Cover the pan with plastic wrap and put it into the fridge for at least 6 hours, or overnight.
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MOMOFUKU'S SSAM SAUCE - FRUGAL HAUSFRAU
2016-02-21  · 2 tablespoons fermented bean-and-chili paste (ssamjang, available in many Asian markets, and online); 1 tablespoon chili paste (kochujang, available in many Asian markets, and online); 1/2 cup sherry vinegar; 1/4 cup neutral oil (like grapeseed); 1 to 2 tablespoons sugar, or to taste. In a medium bowl, combine the chili pastes with the vinegar and oil, and mix well.
From frugalhausfrau.com
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BO SSAM | LE CREUSET® CANADA OFFICIAL SITE
For the ginger sauce: combine all the ingredients in a bowl. Adjust seasoning to taste. Leave to stand for 15 to 20 minutes. For the Ssam sauce: combine all the ingredients in a bowl and stir until evenly mixed. Wrap sticky rice, shredded pork, cucumber, kimchi and both sauces into an individual lettuce leaf. Enjoy and repeat.
From lecreuset.ca
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RECIPE: MOMOFUKU'S BO SSAM - PASSION FOR PORK
2014-11-18  · The recipe comes with two sauces – ssam sauce, which is a simple combination of ssamjang (Korean fermented soybean paste), gochujang (Korean fermented hot pepper paste, aka the next sriracha), canola oil and sherry vinegar, and a delicious ginger-scallion sauce that is very similar to the stuff you get with steamed chicken at Cantonese restaurants, except for the …
From passionforpork.com
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SSAM SAUCE | RECIPE | RECIPES, SSAM RECIPE, CELEBRITY CHEF RECIPES
Sep 30, 2017 - Ssam Sauce. Sep 30, 2017 - Ssam Sauce. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in. Sign up. Explore. Food And Drink ...
From pinterest.ca
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KOREAN SMOKED PORK SHOULDER BO SSAM RECIPE :: THE MEATWAVE
2021-12-16  · To make the pork: In a medium bowl, combine brown sugar, salt, and gochugaru. Season pork butt liberally all over with seasoning mixture. Wrap pork butt in aluminum foil and place in refrigerator overnight. Fire up smoker or grill to 250°F, adding chunks of wood when desired temperature is reached.
From meatwave.com
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BO SSAM SAUCE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com
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TROTTERS AND HOCKS BO SSAM RECIPE - SERIOUS EATS
2019-03-26  · Make the ssam sauce: combine the chili pastes with the vinegar and oil in a small mixing bowl and set aside. When ready to serve, preheat oven to 500°F. Combine remaining tablespoon salt with brown sugar.
From seriouseats.com
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Top Asked Questions

How do you make a Bo ssam?
He shared the recipe with The Times in 2012. Mr. Chang is known as a kitchen innovator, but his bo ssam is a remarkably straightforward way to achieve high-level excellence with little more than ingredients and time. Simply cure the pork overnight beneath a shower of salt and some sugar, then roast it in a low oven until it collapses.
What is the recipe for Momofuku Bo ssam?
Ingredients for Momofuku Bo Ssam (Serves 6 to 12) Pork shoulder. 3.5 kg – 4.5 kg (8 to 10 pounds) one whole pork shoulder / pork butt – ideally bone-in and has some fat. 1 cup (white or raw) sugar. 1 cup & 1 Tbsp fine sea salt, divided.
How to cook ssam with pork?
Preparation Place the pork in a large, shallow bowl. When you're ready to cook, heat oven to 300. Meanwhile, make the ginger-scallion sauce. Make the ssam sauce. Prepare rice, wash lettuce and, if using, shuck the oysters. When your accompaniments are prepared and you are ready to serve the food, turn oven to 500.
What is Bo ssam/Bossam (보쌈)?
Traditionally, though, Bo Ssam / Bossam (보쌈) refers to a boiled pork dish with other herbs and seasonings. So in essence, there’s nothing alike between these two dishes. However, the way Bo Ssam / Bossam is served with some fresh lettuce leaves to wrap around is the same.

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