# Bo Ssam

Bo Ssam is a big pork shoulder which is a pork butt or Boston butt and will usually take up to 6 plus hours to cook.

- Total time: 360 min
- Cuisine: Korean
- Category: Dinner
- Language: en

## 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

## Instructions

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

## Equipment

- bowl
- plastic wrap
- oven
- baking tray
- spoon
- knife
- tongs

## 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.

## Source

- Original video: https://www.facebook.com/share/v/1Bh2FJ2M3e/
- Recipe page: https://www.cliprecipe.com/recipe/0971fd07-9af3-4ffe-967c-5594385e5dd1
- Extracted: 2025-12-19

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt