Momofuku Bo Ssam Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


Pork Butt
  • 1 whole - bone-in pork butt or picnic ham, 8 to 10 pounds
  • 1 cups - white sugar
  • 1 cups - kosher salt, plus 1 tbsp
  • 7 tablespoons - brown sugar
  • Ginger-Scallion Sauce
  • 2 1/2 cups - scallions, both green and white parts, thinly sliced
  • 1/2 cups - ginger, minced, peeled
  • 1/4 cups - neutral oil, like grapeseed
  • 1 1/2 teaspoons - light soy sauce
  • 1 teaspoons - sherry vinegar
  • 1/2 teaspoons - kosher salt, or to taste
  • Ssam Sauce
  • 2 tablespoons - fermented bean-and-chili paste, ssamjang, available in many Asian markets
  • 1 tablespoons - chili paste, kochujang, available in many Asian markets
  • 1/2 cups - sherry vinegar
  • 1/2 cups - neutral oil, like grapeseed
  • Accompaniments
  • 2 cups - plain white rice, cooked
  • 3 heads - bibb lettuce, leaves separated, washed, dried
  • 1 dozen - fresh oysters, optional
  • - kimchi, available in many Asian markets
  • Directions:

    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 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.

    Brief Description

    Korean dish of roasted pork butt with ssam sauce and ginger-scallion sauce, served with rice and bibb lettuce.

    Main Ingredient:

    pork butt

    Category:  Pork

    Cuisine:  Korean

    Prep Time: 6 hour(s)
    Cook Time: 6 hour(s)


    New York Times

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    Posted On:

    July 17, 2013

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