Bo Ssam
Directions
- 1Take a big pork shoulder or pork butt and put it on a tray.
- 2Mix equal parts of sugar and salt and coat the pork.
- 3Cover the pork with plastic wrap and put it in the fridge to let it brine overnight.
- 4After brining, pour out all the juices that accumulated because all the salt pulls out juices.
- 5Preheat your oven to 300 degrees and put the pork in the oven.
- 6Let it cook for approximately six plus hours.
- 7Mix 7 tablespoons of brown sugar and 1 teaspoon of kosher salt.
- 8Coat the pork with the brown sugar and kosher salt mixture.
- 9For 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.
- 10Mix them together.
- 11For the second sauce, add chopped onions and minced ginger to a bowl.
- 12Add 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.
- 13Mix them together.
- 14After about 10 minutes, take the caramelized pork out of the oven.
- 15Prepare lettuce leaves, add a little bit of rice, and put a piece of pork on top.
- 16Shred the pork.
- 17Add both sauces, kimchi, and oysters on top of the pork.
- 18Wrap it all up and enjoy.
Ingredients
- 8 pounds pork shoulder
- 10 pounds pork shoulder
- sugar
- salt
- 7 tablespoons brown sugar
- 1 teaspoon kosher salt
- 1 tablespoon gochujang
- 2 tablespoons ssamjang sauce
- 0.5 cup sherry vinegar
- 0.5 cup neutral oil
- onions
- ginger
- 0.25 cup grapeseed oil
- 1.5 teaspoons soy sauce
- 0.5 teaspoon kosher salt
- 1 teaspoon vinegar
- lettuce
- rice
- kimchi
- 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.
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