BO SSAM

BO SSAM (Korean slow-roasted pork shoulder, for six)

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For the pork:

1 whole bone-in pork butt or picnic ham (8 to 10 pounds)

1 cup white sugar

1 cup plus 1 tablespoon kosher salt

7 tablespoons brown sugar

 

For the ginger scallion sauce:

2-1/2 cups thinly sliced scallions, both green and white parts

½ cup peeled, minced fresh ginger

¼ cup neutral oil (like grapeseed oil)

1-1/2 teaspoons light soy sauce

1 scant teaspoon Sherry vinegar

½ teaspoon kosher salt, or to taste

 

For the ssam sauce:

1 tablespoons fermented bean and chili paste (ssamjang, available in Asian markets)

1 tablespoon chili paste (kochujang, available in Asian markets)

½ cup Sherry vinegar

½ cup neutral oil (like grapeseed oil)

 

Accompaniments:

2 cups plain rice, cooked

3 heads Bibb lettuce, leaves separated, washed and dried

1 dozen or more fresh oysters (optional)

kimchi (available in Asian markets)

 


 

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. When you’re ready to cook, heat oven to 300*. Remove pork from refrigerator and discard any juices. Place the pork in a roasting pan and set in the oven. 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. 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. Make the ssam sauce. In a medium bowl, combine the chili pastes with the vinegar and oil and mix well.

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

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 the oven for approximately 10 to 15 minutes, or until a dark caramel crust has developed on the meat. Serve hot, with the accompaniments.

 

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SSAMJANG AND KOCHUJANG

 

adapted by the New York Times Magazine from David Chang and Peter Meehan, Momofuku Restautant, January 15, 2012

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