Momofuku Bo Ssam
User Reviews
4.8
36 reviews
Excellent
-
Prep Time
6 hrs 5 mins
-
Cook Time
6 hrs 5 mins
-
Total Time
12 hrs 10 mins
-
Servings
6 to 12
-
Calories
702 kcal
-
Course
Main Course
-
Cuisine
Korean
Momofuku Bo Ssam
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Korean fusion style bo ssam recipe. It means tender and pull apart slow roasted pork shoulder!
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Ingredients
PORK SHOULDER
- 3.5 - 4.5 kg pork shoulder (8 to 10 pounds), ideally bone-in and has some fat
- 1 cup sugar (white or raw)
- 1 cup fine sea salt
- 1 Tbsp fine sea salt
- 7 Tbsp brown sugar
- 2 tsp apple cider vinegar
SALTED SHRIMP SAUCE (OPTIONAL)
- 2 Tbsp Korean salted shrimps (saeujeot), finely chopped
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp rice wine
- 1 Tbsp castor sugar
- 1 tsp sesame oil
- 1/2 stalk green onion , finely chopped
SSAM SAUCE
- 1/4 cup doenjang (korean soybean paste)
- 2 Tbsp Gochujang (korean chili paste)
- 2 Tbsp sesame oil
- 1/2 Tbsp honey
- 2 tsp toasted sesame seeds
- 1/2 tsp minced garlic
- 10 g onion , chopped
- 2 Tbsp walnuts or your choice of nuts – this will add more nutty flavor and creamier texture (optional)
- 1 Tbsp green onion , thinly sliced
OTHER ACCOMPANIMENTS
- Steamed rice
- lettuce (I used baby cos lettuce. You can also use bibb lettuce.)
- kimchi
- spicy korean coleslaw
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Instructions
- Place the pork in a large shallow tray. (Roasting pan or lasagna baking dish works great!) Combine 1 cup of sugar and 1 cup of the salt in a bowl and mix them well. Gently rub the mixture all over the meat. Cover it with plastic wrap then refrigerate it at least 6 hours or overnight.
- When you’re ready to cook, heat the oven to 150 C / 300 F. Cover the roasting pan with cooking foil. Wrap it around at least twice covering all the gaps. (You will thank me later! This will make your cleaning process so much easier.) Remove the pork from the fridge and discard any juice. Leave the rub on the pork.Place the pork in a roasting pan (fatty side up if any), set in the oven and cook it for about 6 hours. (This can vary depending on the size of the pork. See note above for guidance.) Once cooked, the pork should be very easy to pull apart with tongs and forks. Remove the pork from the oven.
- While the pork is roasting, make the salted shrimp sauce. Combine all the ingredients in a small bowl and mix. Refrigerate it until needed.
- Make the ssam sauce. Place all ingredients, except for the green onion, in a food processor and blend until well combined. Garnish with the green onion. Refrigerate it until needed.
- Prepare other accompaniments as needed. What’s mentioned above is my recommendation, not what’s required.
- Combine the remaining salt, brown sugar and vinegar in a small bowl. Mix them well. Gently rub the mixture all over the cooked pork (mainly the top of the pork). Watch out for your hands as you rub as the meat can be hot. I wore a food preparation glove for this process.Turn the oven to 260 C / 500 F (or use a grill / broiler function). Place the pork in the oven and cook it until a dark caramel crust develops on the meat. It takes 5 to 10 mins. Serve hot, with the accompaniments.
Notes
- ** 1 Tbsp = 15 ml, 1 Cup = 250 ml
Nutrition Information
Show Details
Calories
702kcal
(35%)
Carbohydrates
58g
(19%)
Protein
56g
(112%)
Fat
26g
(40%)
Saturated Fat
7g
(35%)
Cholesterol
180mg
(60%)
Sodium
15691mg
(654%)
Potassium
1218mg
(35%)
Fiber
3g
(12%)
Sugar
41g
(82%)
Vitamin A
1340IU
(27%)
Vitamin C
10.1mg
(11%)
Calcium
115mg
(12%)
Iron
4.9mg
(27%)
Nutrition Facts
Serving: 6to 12
Amount Per Serving
Calories 702 kcal
% Daily Value*
| Calories | 702kcal | 35% |
| Carbohydrates | 58g | 19% |
| Protein | 56g | 112% |
| Fat | 26g | 40% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 180mg | 60% |
| Sodium | 15691mg | 654% |
| Potassium | 1218mg | 26% |
| Fiber | 3g | 12% |
| Sugar | 41g | 82% |
| Vitamin A | 1340IU | 27% |
| Vitamin C | 10.1mg | 11% |
| Calcium | 115mg | 12% |
| Iron | 4.9mg | 27% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
36 reviews
Excellent
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