Create a Korean fusion style for Bo Sam at home and lose yourself the Bossam miracle!
Finally I tried the famous Momofuku bosam recipe at home. This bo ssam recipe was developed by chef David Chang and has since become very popular, especially in the United States.
Momofuku bo ssam is actually a slightly fried pork shoulder. Dried pork shoulder is rubbed with large amounts of salt and sugar and cured overnight. Then lightly fry in the oven for about 6 hours.
Then, it is finished with another layer of dark brown sugar to caramelize the outer layer of the pork, giving it a well-burnt aroma of sugar and a strong texture.
Inevitably, indoors, roasted pork is very soft and moist. It is almost folded and the flesh falls easily to the bone.
However, traditionally, Bo Ssam / Bossam (보쌈) refers to a dish of boiled pork with other herbs and spices. So, in fact, there is no similarity between the two vessels.
However, the way Bo Ssam / Bossam is supplied with fresh lettuce leaves for wrapping is the same. Also, both are accompanied by a dipping sauce – aka Sam sauce and some kimchi.
Momofuku’s bo ssam is a great meal that you can serve if you plan to entertain your guests. That’s why I’ve tried this recipe 4 times in the last 30 days! Because I hope to serve it during the Christmas season, I have been training myself. 😉
Making a little fried pork is very easy and straight forward. Combining all the sauces with the ingredients is easy (as long as you understand the ingredients used.) So why not use this recipe to entertain your family and friends? I hope you enjoy it!
P.S. If you follow the traditional Korean style, check it out here. [Bossam recipe]
Influence of SSAM Content (Service 6 to 12)
The name of the pig
3.5kg – 4.5kg (8 to 10 pounds) One Shoulder Pork / Pork – Bone-in and Fat
1 cup (white or green) sugar
1 cup & 1 tbsp sea salt, finely chopped
7 tbsp brown sugar
2 tsp apple cider vinegar
Symptoms that strengthen shrimp (voluntary)
2 tbsp Korean shrimp salted (saujeot), chopped
1 tablespoon Gochugaru (Korean chili flakes)
1 tbsp rice wine
1 tbsp castor sugar
1 tsp sesame oil
1/2 stem green onions, chopped
1/4 cup dongjang (Korean soy sauce)
2 tbsp Gochujang (Korean chili paste)
2 tbsp sesame oil
1/2 tbsp honey
2 tsp sesame seeds
1/2 tsp chopped garlic
10 g onion, chopped
(Optional) 2 tbsp walnuts or your choice of nuts – this will add a nutty flavor and creamier texture.
1 tbsp green onion, finely chopped
* See the comment below for another ssam dressing option
Salad (I used baby food salad costs. You can also use bibb salad.)
Kimchi (use the recipes for napa kimchi salad and / or quick gourmet kimchi or buy)
Korean Hot Koleslav (Use Recipe)
** 1 tbsp = 15 ml, 1 cup = 250 ml
*** If you want to learn more about Korean ingredients, check out my list of essential Korean ingredients!
How to make an SSAM band
1. Place the pork in a large, shallow tray. (Frying pan or lasagna baking dish works great!) Combine 1 cup sugar and 1 cup salt in a bowl and mix well. Gently rub the mixture all over the meat. Cover with plastic wrap and refrigerate for at least 6 hours or overnight.
2. When ready to cook, heat the oven to 150 C / 300 F. Cover the frying pan with cooking foil. Fold it at least twice and close all the gaps. (Thank you later! This will make your cleaning process much easier.) Remove the pork from the fridge and discard any juice. Leave to rub on the pig.
Put the pork in a pan (greased side if present), put in the oven and cook for about 6 hours. (This may vary depending on the size of the pig. See the comment below for guidance.) Once ripe, the pig should be easy to divide with a fork and fork. Remove the pork from the oven.
3. While the pork is roasting, make a salted shrimp sauce. Combine all ingredients in a small bowl and mix. Refrigerate until needed
4. Make Sam sauce. Place all the ingredients, except the green onions, in a food processor and mix until well combined. Garnish with green onions. Refrigerate until needed.
5. Apply some matching as needed. The above are my recommendations, not what is required.
6. Add the remaining salt, brown sugar