Bo Ssam

360 mins
Serves 1
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Directions

  1. 1Take a big pork shoulder or pork butt and put it on a tray.
  2. 2Take a big pork shoulder or pork butt and put it on a tray.
  3. 3Take a big pork shoulder or pork butt and put it on a tray.
  4. 4Mix equal parts of sugar and salt and coat the pork.
  5. 5Mix equal parts of sugar and salt and coat the pork.
  6. 6Mix equal parts of sugar and salt and coat the pork.
  7. 7Cover the pork with plastic wrap and put it in the fridge to let it brine overnight.
  8. 8Cover the pork with plastic wrap and put it in the fridge to let it brine overnight.
  9. 9Cover the pork with plastic wrap and put it in the fridge to let it brine overnight.
  10. 10After brining, pour out all the juices that accumulated because all the salt pulls out juices.
  11. 11After brining, pour out all the juices that accumulated because all the salt pulls out juices.
  12. 12After brining, pour out all the juices that accumulated because all the salt pulls out juices.
  13. 13Preheat your oven to 300 degrees and put the pork in the oven.
  14. 14Preheat your oven to 300 degrees and put the pork in the oven.
  15. 15Preheat your oven to 300 degrees and put the pork in the oven.
  16. 16Let it cook for approximately six plus hours.
  17. 17Let it cook for approximately six plus hours.
  18. 18Let it cook for approximately six plus hours.
  19. 19Mix 7 tablespoons of brown sugar and 1 teaspoon of kosher salt.
  20. 20Mix 7 tablespoons of brown sugar and 1 teaspoon of kosher salt.
  21. 21Mix 7 tablespoons of brown sugar and 1 teaspoon of kosher salt.
  22. 22Coat the pork with the brown sugar and kosher salt mixture.
  23. 23Coat the pork with the brown sugar and kosher salt mixture.
  24. 24Coat the pork with the brown sugar and kosher salt mixture.
  25. 25For the first sauce, add 1 tablespoon of gochujang, 2 tablespoons of ssamjang sauce, a half cup of sherry vinegar, and a half cup of neutral oil.
  26. 26For the first sauce, add 1 tablespoon of gochujang, 2 tablespoons of ssamjang sauce, a half cup of sherry vinegar, and a half cup of neutral oil.
  27. 27For the first sauce, add 1 tablespoon of gochujang, 2 tablespoons of ssamjang sauce, a half cup of sherry vinegar, and a half cup of neutral oil.
  28. 28Mix them together.
  29. 29Mix them together.
  30. 30Mix them together.
  31. 31For the second sauce, add chopped onions and minced ginger to a bowl.
  32. 32For the second sauce, add chopped onions and minced ginger to a bowl.
  33. 33For the second sauce, add chopped onions and minced ginger to a bowl.
  34. 34Add 1/4 cup of grapeseed oil, 1 and a half teaspoons of soy sauce, a half teaspoon of kosher salt, and about a teaspoon of vinegar.
  35. 35Add 1/4 cup of grapeseed oil, 1 and a half teaspoons of soy sauce, a half teaspoon of kosher salt, and about a teaspoon of vinegar.
  36. 36Add 1/4 cup of grapeseed oil, 1 and a half teaspoons of soy sauce, a half teaspoon of kosher salt, and about a teaspoon of vinegar.
  37. 37Mix them together.
  38. 38Mix them together.
  39. 39Mix them together.
  40. 40After about 10 minutes, take the caramelized pork out of the oven.
  41. 41After about 10 minutes, take the caramelized pork out of the oven.
  42. 42After about 10 minutes, take the caramelized pork out of the oven.
  43. 43Prepare lettuce leaves, add a little bit of rice, and put a piece of pork on top.
  44. 44Prepare lettuce leaves, add a little bit of rice, and put a piece of pork on top.
  45. 45Prepare lettuce leaves, add a little bit of rice, and put a piece of pork on top.
  46. 46Shred the pork.
  47. 47Shred the pork.
  48. 48Shred the pork.
  49. 49Add both sauces, kimchi, and oysters on top of the pork.
  50. 50Add both sauces, kimchi, and oysters on top of the pork.
  51. 51Add both sauces, kimchi, and oysters on top of the pork.
  52. 52Wrap it all up and enjoy.
  53. 53Wrap it all up and enjoy.
  54. 54Wrap it all up and enjoy.

Ingredients

  • 8 pounds pork shoulder
  • 8 pounds pork shoulder
  • 8 pounds pork shoulder
  • 10 pounds pork shoulder
  • 10 pounds pork shoulder
  • 10 pounds pork shoulder
  • sugar
  • sugar
  • sugar
  • salt
  • salt
  • salt
  • 7 tablespoons brown sugar
  • 7 tablespoons brown sugar
  • 7 tablespoons brown sugar
  • 1 teaspoon kosher salt
  • 1 teaspoon kosher salt
  • 1 teaspoon kosher salt
  • 1 tablespoon gochujang
  • 1 tablespoon gochujang
  • 1 tablespoon gochujang
  • 2 tablespoons ssamjang sauce
  • 2 tablespoons ssamjang sauce
  • 2 tablespoons ssamjang sauce
  • 0.5 cup sherry vinegar
  • 0.5 cup sherry vinegar
  • 0.5 cup sherry vinegar
  • 0.5 cup neutral oil
  • 0.5 cup neutral oil
  • 0.5 cup neutral oil
  • onions
  • onions
  • onions
  • ginger
  • ginger
  • ginger
  • 0.25 cup grapeseed oil
  • 0.25 cup grapeseed oil
  • 0.25 cup grapeseed oil
  • 1.5 teaspoons soy sauce
  • 1.5 teaspoons soy sauce
  • 1.5 teaspoons soy sauce
  • 0.5 teaspoon kosher salt
  • 0.5 teaspoon kosher salt
  • 0.5 teaspoon kosher salt
  • 1 teaspoon vinegar
  • 1 teaspoon vinegar
  • 1 teaspoon vinegar
  • lettuce
  • lettuce
  • lettuce
  • rice
  • rice
  • rice
  • kimchi
  • kimchi
  • kimchi
  • oyster
  • oyster
  • oyster

Equipment

bowlplastic wrapovenbaking trayspoonknifetongs

Tips

  • The final coating to the pork will give a creme brulee effect.
  • Balance the dish by adding a little bit of rice to the wrap.
  • The oyster is soft, succulent, juicy, and slippery, and has a big crunchy tangy pickled cabbage.
  • The pork is great and tender.
  • The rice is fluffy and absorbs the saltiness.