Recently I had a strong craving for Momofuku style Bossam, so I used their recipe
David Chang’s recipe is posted here in the New York Times. I was pleasantly surprised with how simple the recipe was, and how tasty and moist the pork shoulder turned out.
The basic steps involve brining a pork shoulder overnight in a salt and sugar mixture, baking the shoulder for 6 hours at 300 degrees, crusting the pork in brown sugar and broiling an extra 10-15min at 500 degrees. It sounds like a lot of work, but you are free to do other things while the pork brines and bakes. The pork turned out moist with a delicious salty sugary brown sugar crust, I can’t wait to make this again.
I paired the Bossam with raw oysters, David Chang‘s ssam jang / gochujang / grapeseed oil sauce, kimchee, bibb lettuce, romaine lettuce, and steamed white rice. The pork shoulder was from Dickson’s Farmstand in Chelsea Market which is my favorite butcher in the city for everything besides steak. (For steak, Lobel’s is the best.) I used 3.7lb for 6 people, but feel like I could have used a bit more pork. Dickson’s is a bit pricey, about $2-$3 more per pound, but definitely money well spent for the quality of meat you can purchase.
Below are some photos of the 2 day, 6 hour, Momofuku Bossam Recipe
Brining the pork shoulder
Bossam will be ready after 6 hours in the oven
Short video of the Momofuku Bossam Recipe process
Link to the original recipe published by the NYTimes http://www.nytimes.com/2012/01/15/magazine/recipe-momofuku-bo-ssam.html?_r=0 Serves 6 to 10. Adapted from “Momofuku,” by David Chang and Peter Meehan.
- 1 whole bone-in pork butt or picnic ham (8 to 10 pounds)
- 1 cup white sugar
- 1 cup plus 1 tablespoon kosher salt
- 7 tablespoons brown sugar
- For the Ginger Scallion Sauce
- 2½ cups thinly sliced scallions, both green and white parts
- ½ cup peeled, minced fresh ginger
- ¼ cup neutral oil (like grapeseed)
- 1½ teaspoons light soy sauce
- 1 scant teaspoon sherry vinegar
- ½ teaspoon kosher salt, or to taste
- For the 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)
- ½ cup sherry vinegar
- ½ cup neutral oil (like grapeseed)
- 2 cups plain white rice, cooked
- 3 heads bibb lettuce, leaves separated, washed and dried
- 1 dozen or more fresh oysters (optional)
- Kimchi (available in many Asian markets, and online)
- 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.
- 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.
Absolutely delicious Bo Ssam oven roasted pork butt or shoulder recipe by David Chang as seen in the NYTimes. Make sure to use the large grainy raw brown sugar for the rub and baste. One of my favorite Korean recipes that I recommend to anyone who wants to try cooking Korean food.
This is a tried and true recipe that I have made a few times. It is great for large groups but can also work as a dinner for two (shown below). Here are some photos from the last time I made this with pork butt from HMart in April 2015. I paired the bossam with some fresh oysters from Whole Foods and Kimchi from NY Kimchi which makes the best kkak doo gee on the planet.