Bo ssam from Comfort in an Instant: 75 Modern Recipes for Classic Favorites for Your Pressure Cooker, Multicooker, and Instant Pot® (page 100) by Melissa Clark

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • tarae1204 on August 13, 2021

    Followed recipe as written and results were amazing. Went to the Korean grocery store for the right cut and size of pork. This recipe just takes a lot of planning - it’s not “instant” just time saving and delicious.

  • Skamper on March 17, 2020

    I've made David Chang's bo ssam several times and this is just as good but at a fraction of the time. My roast was only 3.5 lbs so I used half portions of everything else. Marinated overnight. Cooked at high pressure for 60 minutes with NR (took 20 minutes+ 10 to come to pressure). Served with rice and scallion sauce in lettuce wraps.

  • Veronik on January 24, 2019

    My roast was smaller than called for, so used less salt and sugar for the rub. I saw a criticism somewhere that their's was too salty, so this may explain why mine wasn't. Another explanation might be the length of the cure - I opted for overnight rather than the minimum 6 hours. All in all, a delicious recipe.

  • mamacrumbcake on November 13, 2018

    I used a boneless pork shoulder, but otherwise followed the recipe exactly. It turned out very well, the meat was meltingly tender and the ginger scallion sauce was delicious.

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