bo ssam

Korean antipasti

Add caption

Bo Ssam

From Momofuku:  Mix 1 cup sugar and 1 cup kosher salt and rub on 10 pound bone in pork butt.  Marinate in the fridge for at least six hours or overnight.  Put in 300 degree oven and cook for 6 hours, basting every hour or so.  Then remove from oven.  Rub seven tbsp light brown sugar and 1 tbsp salt on pork and turn up oven to  500 degrees.  Cook for 10-15 minutes.  Serve with raw oysters on the half shell (we didn't do this), ssam sauce (Combine 1 tbsp ssamjang(fermented bean and chile paste, 1/2 tbsp kochujang (chile paste), 1/2 cup sherry vinegar and 1/2 cup neutral oil)), kimchi, 1 cup pureed kimchi, ginger scallion sauce (Mix together 2 1/2 cups thinly sliced scallions, 1/2 cup finely minced peeled fresh ginger, 1/4 neutral oil, 1 1/2 tsp light soy sauce, 3/4 tsp sherry vinegar, and 3/4 tsp kosher salt) and rice.  Serve with bibb lettuce to roll it in.