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0 from 36 votes

Momofuku Bo Ssam

Korean fusion style bo ssam recipe. It means tender and pull apart slow roasted pork shoulder!

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

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. While the pork is roasting, make the salted shrimp sauce. Combine all the ingredients in a small bowl and mix. Refrigerate it until needed.
  4. 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.
  5. Prepare other accompaniments as needed. What’s mentioned above is my recommendation, not what’s required.
  6. 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

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

% 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.