4 pounds pork butt (shoulder) 1/2 cup granulated sugar 1/2 cup kosher salt, plus extra for sprinkling 1/4 cup light brown sugar. ssam sauce: 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) I'm planning on making the Momofuko Bo Ssam recipe from the NYT a few weeks ago this weekend. You’ll find a whole pork shoulder on our table instead, and this year we did a new spin on our classic Bo Ssäm recipe. About.com suggests using half the amount to substitute, but I say just don't substitute it at all. For Jenny Han, Everything — Even Too-Salty Bo Ssam — Is Material The “To All the Boys I’ve Loved Before” author on baking, love, and adapting her bestselling novels into Netflix movies Invest in some kosher salt. I’ve been putting off making the bo ssäm for a while now, for reasons I’m not too sure of. When it comes to bo ssam, many home cooks might think of chef David Chang’s dry-brined hunk of pork shoulder, roasted for six hours until tender, … Momofuku's Bo Ssam from Momofuku's cookbook Serves 6 … The chef David Chang serves the dish, known by its Korean name, bo ssam, at his Momofuku restaurant in the East Village and elsewhere. Makes 6 to 8 servings. It was very oily and too salty. It is a remarkable dish—overwhelming but simple, connected to Chang’s roots but adroitly cheffed up, a restaurant showstopper within the skill set of any home cook. The two textures were different, but it … Mr. For the cure, we add in Savory Seasoned Salt to give a rounder flavor. Bo Ssäm and Ssäm Sauce. Bo Ssam: Slow-Roasted Lacquered Pork with Ginger, Scallions and Chile Sauce. The recipe says to cover the pork with a cup of sugar and a cup of salt and let it "chillax" overnight in the fridge, discard the juices, and pop it in the oven. Trotters and Hocks Bo Ssam A few weeks ago, I was sitting in Momofuku with friends eating a whole pork shoulder, slow roasted so the skin turns out crispy and the flesh very tender, and served with rice, kimchi, and scallion oil. Momofuko Bo Ssam -- rinse the salt/sugar off? Momofuku Bo Ssam in the Instant Pot. It came with fresh oysters, which our server recommended to eat with the pork meat. By that standard, I am convinced there is no greater dinner party recipe than the one for bo ssäm—a slowly roasted pork shoulder—from chef David Chang's Momofuku cookbook. I recently had a half hog delivered from my friend’s farm, … As such, you should make sure if you're using table salt to brine the pork that you use less of it or else it'd be way oversalted. Here’s how this all started: my best friend from college once made this recipe for me on a Vermont winter getaway. Bo Ssam (slow roasted pork shoulder) was a bit disappointing. He shared the recipe with The Times in 2012. And of all the Momofuku hits—the ramen, the pork buns, the Brussels sprouts tossed with bacon and fish-sauce vinaigrette—no recipe received as much attention as the Bo Ssäm. It might have been the idea that Chang’s bo ssäm is quintessentially Momofuku or because I haven’t bothered to find myself a bone in Boston pork butt. Ginger-scallion sauce: 1 bunch scallions, about 8, white and green parts, thinly sliced 1/4 cup freshly grated ginger We had to ask for 2 extra bowls of lettuce wraps to eat the Bossam. At Momofuku, we’ve never been fans of turkey. March 2, 2020 • Meat & Poultry, Technique. Then, on top, we sub in a sweet and spicy glaze made using Chili Crunch.