Momofuku Bo Ssam
Korean fusion style bo ssam recipe. It means tender and pull apart slow roasted pork shoulder!
Korean fusion style bo ssam recipe. It means tender and pull apart slow roasted pork shoulder!
- 1 tsp sesame oil
- 2 tbsp sesame oil
- 1/2 tsp minced garlic
- 2 tsp apple cider vinegar
- 1/2 tbsp honey
- kimchi
- steamed rice
- 2 tsp toasted sesame seeds
- 1 tbsp fine sea salt
- 1 tbsp rice wine
- 3.5 - 4.5 kg pork shoulder ((8 to 10 pounds) ideally bone-in and has some fat)
- 1 cup sugar ((white or raw))
- 1 cup fine sea salt
- 7 tbsp brown sugar
- 2 tbsp korean salted shrimps ( finely chopped)
- 1 tbsp gochugaru ((korean chili flakes))
- 1 tbsp castor sugar
- 1/2 stalk green onion ( finely chopped)
- 1/4 cup doenjang ((korean soybean paste))
- 2 tbsp gochujang ((korean chili paste))
- 10 g onion ( chopped)
- 2 tbsp walnuts (or your choice of nuts – this will add m
- 1 tbsp green onion ( thinly sliced)
- lettuce ((i used baby cos lettuce. you can also u
- spicy korean coleslaw
- Carbohydrate 119.785280359424 g
- Cholesterol 0 mg
- Fat 6.57462314944226 g
- Fiber 0.227122822611228 g
- Protein 7.38317880916364 g
- Saturated Fat 1.00389735368786 g
- Serving Size 1 1 to 12 (397g)
- Sodium 19775.9407162888 mg
- Sugar 119.558157536813 g
- Trans Fat 0.357199922670015 g
- Calories 577 calories
Step-by-step
- Place the pork in a large shallow tray.
- Combine 1 cup of sugar and 1 cup of the salt in a bowl and mix them well.
- Gently rub the mixture all over the meat.
- Cover it with plastic wrap then refrigerate it at least 6 hours or overnight.
- When you’re ready to cook, heat the oven to 150 C / 300 F.
- Cover the roasting pan with cooking foil.
- Wrap it around at least twice covering all the gaps.
- Remove the pork from the fridge and discard any juice.
- Leave the rub on the pork.
- Place the pork in a roasting pan (fatty side up if any), set in the oven and cook it for about 6 hours.
- Once cooked, the pork should be very easy to pull apart with tongs and forks.
- Remove the pork from the oven.
- While the pork is roasting, make the salted shrimp sauce. Combine all the ingredients in a small bowl and mix. Refrigerate it until needed.
- Make the ssam sauce. Place all ingredients, except for the green onion, in a food processor and blend until well combined. Garnish with the green onion. Refrigerate it until needed.
- Prepare other accompaniments as needed.
- Combine the remaining salt, brown sugar and vinegar in a small bowl. Mix them well.
- Gently rub the mixture all over the cooked pork (mainly the top of the pork).
- Turn the oven to 260 C / 500 F (or use a grill / broiler function).
- Place the pork in the oven and cook it until a dark caramel crust develops on the meat. It takes 5 to 10 mins.
- Serve hot, with the accompaniments.
My Korean Fusion Adventure: Momofuku Bo Ssam
As a busy working mom, finding time to cook delicious and satisfying meals can often feel like a Herculean task. Weeknights are a whirlwind of school pick-ups, homework help, and the constant juggling act of keeping everyone happy and fed. But even amidst the chaos, I crave flavorful and authentic meals, meals that transport me beyond the routine and offer a little taste of adventure. That's where this Momofuku Bo Ssam recipe comes in – a true game-changer in my kitchen.
The idea of slow-roasted pork might seem daunting, a weekend-only project. But believe me, the effort is worth it. This isn't just any pork; this is melt-in-your-mouth, fall-apart tender perfection. The Korean fusion twist elevates the classic, infusing it with a complex tapestry of sweet, savory, and spicy notes. The aroma alone, as it simmers in the oven, is enough to fill your home with a sense of warmth and anticipation. It's a meal that brings people together, a feast that's as much about the experience as it is about the deliciousness.
What makes this recipe so special? Firstly, the preparation is surprisingly simple. Yes, it requires a few hours of slow roasting, but the hands-on time is minimal. You essentially marinate the pork, pop it in the oven, and let the magic happen. Secondly, the flavor profile is extraordinary. The balance between the sweet and salty rub, the tangy ssam sauce, and the array of accompaniments – kimchi, steamed rice, spicy coleslaw – creates a symphony of tastes in your mouth. It’s a culinary journey in every bite.
I love how adaptable this recipe is. I often adjust the accompaniments based on what I have on hand or what my family is craving. Sometimes we opt for a lighter slaw, other times we go all out with a variety of Korean side dishes. The beauty of this recipe lies in its flexibility; it's a blank canvas upon which you can paint your own culinary masterpiece.
Beyond the practicality and flavor, the Momofuku Bo Ssam holds a special place in my heart. It represents a moment of pause amidst the rush, a time to connect with my family over a truly exceptional meal. The process itself, from the careful preparation to the anticipation of the perfectly roasted pork, is therapeutic. It’s a way to reconnect with the simple joy of cooking and sharing a delicious meal with loved ones. It’s more than just a recipe; it's a tradition, a memory in the making, a testament to the power of food to nourish not just the body, but also the soul.
The beauty of this recipe goes beyond the deliciousness of the final product. It's about creating a meaningful experience, a story to share, and a tradition to cherish. So, gather your family, roll up your sleeves, and embark on this culinary adventure. Your taste buds will thank you for it.
Ingredients I often adjust or add:
- Accompaniments: Experiment with different kinds of lettuce, add pickled vegetables, or serve with other Korean side dishes.
- Spice Level: Adjust the amount of gochugaru (Korean chili flakes) to your preference.
- Nuts: Walnuts are delicious, but feel free to substitute with pecans or other nuts you enjoy.
This Momofuku Bo Ssam is more than just a recipe; it's a culinary adventure waiting to be discovered. Embrace the process, savor the flavors, and most importantly, enjoy the journey. Happy cooking!
