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Momofuku Bo Ssam

Savory Momofuku Bo Ssam: Your New Family Feast Awaits

Discover the culinary magic of Momofuku Bo Ssäm, a delightful feast featuring roasted pork, fresh accompaniments, and flavorful sauces.
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Prep Time 12 hours
Cook Time 4 hours
Resting Time 15 minutes
Total Time 16 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Korean
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pork
  • 5-8 lbs Whole bone-in pork butt the star of your Momofuku Bo Ssäm, ensuring maximum flavor and tenderness
  • 0.5 cup White sugar used to balance the saltiness and create a lovely caramelized crust
  • 0.5 cup Salt crucial for seasoning and enhancing the pork’s natural flavors
  • 5 tablespoons Brown sugar adds richness and depth to the pork’s crust
For the Accompaniments
  • Kimchi a must for tangy crunch
  • Butter lettuce perfect for wrapping
  • 2-3 cups Cooked jasmine rice a wonderful base that complements the other flavors
For the Sauces
  • 3 tablespoons Ssamjang a spicy paste that adds an authentic kick to your wraps
  • 1 tablespoon Gochujang a Korean chili paste that brings depth and heat
  • 1 tablespoon Rice vinegar for a touch of acidity to balance the flavors
  • 0.5 tablespoon Sugar to help meld the sauce flavors beautifully
  • 2 tablespoons Warm water to adjust the sauce consistency as needed
  • 0.25 cup Avocado oil for a smooth and delicious base for your sauces
For the Ginger Scallion Sauce
  • 3 stalks Green onions thinly sliced, they add freshness and a mild onion flavor
  • 1 tablespoon Grated ginger enhancing depth with a warming spice
  • 1 tablespoon Minced garlic offering rich, aromatic warmth to your sauce
  • 1 tablespoon Low sodium soy sauce for a savory umami kick
  • 0.5 teaspoon Salt to enhance all the flavors wonderfully
  • 0.5 teaspoon Black pepper for a hint of heat

Equipment

  • oven
  • Baking Tray
  • plastic wrap
  • Parchment Paper
  • Small Pot

Method
 

Preparation
  1. Prepare the Pork: On a baking tray, generously rub the pork shoulder with salt and white sugar. Once coated, cover it with plastic wrap and refrigerate for 12 to 24 hours.
  2. Remove Excess Moisture: Take the pork out of the fridge, discard the plastic wrap, and remove any excess liquid.
  3. Preheat the Oven: Set your oven to 300°F (150°C) and line a baking tray with parchment paper.
  4. Roast the Pork: Place the pork in the oven, uncovered, fat side up. Roast for 3-4 hours, basting every 40 minutes.
  5. Make the Sauces: While your pork is roasting, prepare the sauces.
  6. For the Ginger Scallion Sauce: In a small pot, heat avocado oil until warm and pour it over your ginger and scallion mix.
  7. For the Ssamjang Sauce: Combine all the sauce ingredients, mixing well.
  8. Prep the Banchan: Wash and separate butter lettuce, cook jasmine rice, and slice kimchi.
  9. Preheat for Crust: Increase the oven temperature to 500°F (260°C). Rub brown sugar on the rested pork.
  10. Final Roast: Roast the pork for 5-10 minutes, and for a better crust, broil for an added 2-3 minutes.
  11. Let it Rest Again: Allow the pork to rest for an additional 10-15 minutes after roasting.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 120gProtein: 40gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 15gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 2mg

Notes

Optional: Serve with lime wedges for an extra zing! Choose quality pork for the best flavor.

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