Momofuku’s Bo Ssam

Momofuku’s Bo Ssam

from Sam Sifton
6 servings
This is a recipe to win the dinner party sweepstakes, and at very low stakes: slow-roasted pork shoulder served with lettuce, rice and a raft of condiments. The chef David Chang serves the dish, known by its Korean name, bo ssam, at his Momofuku restaurant in the East Village and elsewhere. He shared the recipe with The Times in 2012. Mr. Chang is known as a kitchen innovator, but his bo ssam is a remarkably straightforward way to achieve high-level excellence with little more than ingredients and time. Simply cure the pork overnight beneath a shower of salt and some sugar, then roast it in a low oven until it collapses. Apply some brown sugar and a little more salt, then roast the skin a while longer until it takes on the quality of glistening bark. Meanwhile, make condiments – hot sauces and kimchi, rice, some oysters if you wish. Then tear meat off the bone and wrap it in lettuce, and keep at that until everything’s gone. Sam Sifton

Ingredients

  • whole bone-in pork butt or picnic ham

    8 to 10 pounds

    1
  • white sugar
    1 c
  • plus 1 tablespoon kosher salt
    1 c
  • brown sugar
    7 tbsp
  • scallions

    both green and white parts

    2 ½ c
  • peeled
    ½ c
  • neutral oil
    ¼ c
  • light soy sauce
    1 ½ tsp
  • scant teaspoon sherry vinegar
    1
  • kosher salt

    or

    ½ tsp
  • fermented bean-and-chili paste

    ssamjang, available in many Asian markets, and online

    2 tbsp
  • chili paste

    kochujang, available in many Asian markets, and online

    1 tbsp
  • sherry vinegar
    ½ c
  • neutral oil
    ½ c
  • plain white rice

    cooked

    2 c
  • bibb lettuce

    leaves separated

    3 head
  • dozen or more fresh oysters
    1
  • Kimchi

    available in many Asian markets, and online

Directions

  1. 1

    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.

  2. 2

    When you’re ready to cook, heat oven to 300. Remove pork from refrigerator, brush any excess sugar mixture off the fat cap 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.

  3. 3

    Meanwhile, make the ginger-scallion sauce. In a large bowl, combine the scallions with the rest of the ingredients. Mix well and taste, adding salt if needed.

  4. 4

    Make the ssam sauce. In a medium bowl, combine the chili pastes with the vinegar and oil, and mix well.

  5. 5

    Prepare rice, wash lettuce and, if using, shuck the oysters. Put kimchi and sauces into serving bowls.

  6. 6

    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.

Momofuku’s Bo Ssam

Momofuku’s Bo Ssam

6 servings

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About this Recipe

Master Momofuku’s Bo Ssam: The Ultimate Party Pork Roast

Ready to host a dinner party that will have everyone talking? David Chang’s legendary Momofuku Bo Ssam is your secret weapon. This incredible slow-roasted pork butt (or picnic ham) dish is surprisingly straightforward to prepare, yet delivers an astonishingly delicious, impressive feast perfect for special occasions like Thanksgiving or Christmas. Forget complicated recipes; this is culinary genius born from simplicity and time.

What makes Bo Ssam truly special is its "low stakes, high reward" approach. You start with a generous pork butt, curing it overnight with a simple mixture of salt and sugar. This crucial plan-ahead step not only seasons the meat deeply but also helps achieve that incredible texture. Then, a long, slow roast in the oven transforms the pork into meltingly tender perfection. The grand finale involves a brush of brown sugar and a final blast of heat, creating a glistening, crackling bark that is utterly irresistible.

The beauty of Momofuku’s Bo Ssam lies in its communal, interactive dining experience. Once the pork is ready, you tear off succulent pieces of meat and invite your guests to build their own lettuce wraps. Accompanying the pork are vibrant condiments: a bright scallion-fresh ginger sauce, spicy ssamjang and kochujang, fluffy white rice, and crisp bibb lettuce leaves. For an extra touch of luxury, consider adding fresh oysters.

This recipe is more than just a meal; it's an event. Whether you're planning a festive Christmas gathering, a hearty Thanksgiving alternative, or simply want to impress friends, Momofuku’s Bo Ssam promises an unforgettable dining adventure that will have everyone coming back for more.

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