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Bo Ssam (Korean Roasted Pork Lettuce Wraps)

Balanced, flavorful, and enjoyable—this recipe has it all.

Prep Time
30 mins
Cook Time
6 hrs 30 mins
Additional Time
6 hrs
Total Time
12 hrs 45 mins
Servings: 6 -10 Servings
Course: Main Course
Cuisine: Korean

Ingredients

Meat:
  • 1 bone-in pork butt (shoulder) 8-10 pounds
  • 1 cup granulated sugar
  • 1 cup + 1 tablespoon salt
  • 7 tablespoons brown sugar
Ginger Scallion Sauce:
  • 2 1/2 cups thinly sliced scallions
  • 1/2 cup grated fresh ginger
  • 1/2 cup neutral oil (grapeseed)
  • 1 1/2 teaspoons soy sauce
  • 1 scant teaspoon sherry vinegar
  • salt to taste
Ssam Sauce:
  • 2 tablespoons ssamjang Korean Spicy Dipping Sauce
  • 1 tablespoon Gochujang Hot Pepper Paste
  • 1/2 cup sherry vinegar
  • 1/2 cup neutral oil grapeseed
Wraps:
  • 2 cups white rice cooked
  • 3 heads bibb, red leaf, or romaine lettuce leaves separated
  • 1 dozen fresh oysters optional
  • kimchi optional

Instructions

    Cup of Yum
  1. In a large bowl, place pork butt. In a medium bowl, combine sugar and 1 cup salt. Rub the sugar and salt all over the meat. Cover and refrigerate 6 hours to overnight.
  2. Preheat oven to 300 degrees F. Remove drippings from pork and place pork in large roasting pan. Roast in preheated oven until it becomes fork tender and collapses, about 6 hours. Check on the pork hourly while roasting and baste with juices from pan.
  3. In a large bowl, whisk together scallions, ginger, oil, soy sauce, vinegar, and salt. In a medium bowl, mix together ssamjang, gochujang, vinegar, and oil.
  4. Shuck the oysters, if using. Place each of the sauces and kimchi in serving bowls.
  5. Preheat oven to 500 degrees In a small bowl, mix together brown sugar and tablespoon salt. Rub over the roasted pork. Cook in preheated oven until dark crust forms, 10-15 minutes.
  6. Slice the pork and serve immediately wrapped in lettuce with rice, sauces, oysters, and kimchi.