Bo Ssam

Bo Ssam
Bo Ssam
Our bo ssam 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 ssam 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 messing up oysters left and right, so I made him shuck a few dozen perfectly, and then we ate them ssam-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 ssam 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 ssam of my life. I think that experience and our take on the bo ssam 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."
  • Preparing Time: -
  • Total Time: -
  • Served Person: 6–8 servings
Asian Pork Roast Korean Meat Dinner
  • 1 cup granulated sugar
  • 1 whole 8- to 10-pound bone-in boston pork butt
  • 1 cup plus 1 tablespoon kosher salt
  • 7 tablespoons light brown sugar
  • 1 dozen oysters, shucked
  • 1 cup napa cabbage kimchi, plus 1 cup purã©ed
  • 1 cup ginger scallion sauce
  • ssã¤m 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

My Unexpected Love Affair with Bo Ssam

As a busy working mom, my time in the kitchen is precious. I often crave quick, satisfying meals, but sometimes, a culinary adventure calls. That's how I discovered bo ssam, a Korean dish that's far more rewarding than its simplicity suggests. It's not your everyday takeout; it's a meal that invites sharing, conversation, and a feeling of accomplishment. I never imagined a slow-cooked pork shoulder could become such a source of joy, transforming a simple weeknight dinner into a family celebration.

Initially, I was intimidated. The recipe, while not overly complicated, seemed to require a level of culinary dedication I didn't think I possessed. But there's something magical about the process of rubbing that succulent pork shoulder with sugar and salt, watching it slowly transform in the oven, the aroma filling my home. This wasn't just cooking; it was a journey, a meditation, a culinary pilgrimage that led to an unexpectedly fulfilling meal. The final result—that crispy, sweet crust enveloping melt-in-your-mouth pork—was worth every minute of patient waiting. The best part? The leftovers were even better! The pork was so tender, it effortlessly shredded, becoming the star of sandwiches and salads for days to come. This wasn't just a meal; it was an experience, a delicious and satisfying adventure that proved even a busy mom can find time for culinary creativity.

The beauty of bo ssam lies in its versatility. It’s a blank canvas for culinary creativity. The tender, flavorful pork is complemented by the fresh crunch of lettuce, the spicy kick of kimchi, and the briny sweetness of oysters. Each bite is a symphony of flavors and textures, a perfect balance that makes for an unforgettable dining experience. The recipe is adaptable; you can adjust the level of spice, swap ingredients to suit your preferences, and experiment with different accompaniments. It's the kind of dish that allows you to personalize it, making it your own. Whether you're a seasoned cook or a kitchen novice, bo ssam is a dish that is sure to impress.

More than just a meal, the making of bo ssam has become a cherished ritual in my home. It's a chance to slow down, connect with my family, and enjoy the simple pleasure of creating something delicious together. The act of assembling the ssam, carefully layering the ingredients onto lettuce leaves, is a communal experience that fosters conversation and connection. It's a chance to teach my children about different cultures and flavors, introducing them to the rich culinary heritage of Korea. And as the sweet, salty, and savory aromas fill my home, I can't help but feel a sense of pride and contentment. It is a testament to the power of food to bring people together, to create lasting memories, and to transform even the busiest of weeknights into something truly special. I wholeheartedly recommend this recipe to anyone who wants to experience the joy of simple yet incredibly rewarding cooking.

Beyond the Recipe: Bo ssam is more than a recipe; it's a testament to the power of slowing down, embracing tradition, and finding joy in the simple act of cooking and sharing a delicious meal with loved ones. The beautiful thing about this dish is its adaptability. While the recipe offers a framework, feel free to experiment with your own additions and substitutions. Perhaps you'll find a unique twist that elevates the dish to new heights. Incorporating fresh, seasonal ingredients can further enhance the flavor profile. Whether you’re a seasoned chef or a novice in the kitchen, this recipe is bound to delight your taste buds and warm your heart. Embrace the adventure, enjoy the process, and savor the delicious results.

Beyond the satisfying taste and comforting aroma, bo ssam offers a unique opportunity for connection. The communal aspect of assembling and sharing the dish fosters conversation and creates lasting memories. This recipe transcends the culinary realm and becomes a bonding experience, a chance to strengthen relationships and appreciate the simple pleasures of life. Therefore, I encourage you to savor each moment, from the meticulous preparation to the joyous sharing of this delectable dish.

Step-by-step

    • 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.
    • 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.
    • When ready to serve—sauces are made, oysters are ready to be shucked, lettuce is washed, etc.—turn the oven to 500°F.
    • 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.
    • Serve bo ssam whole and hot, surrounded by the accompaniments.
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