Bo ssäm from Momofuku by David Chang and Peter Meehan

  • scallions
  • carrots
  • fish sauce
  • garlic
  • fresh ginger
  • granulated sugar
  • sherry vinegar
  • grapeseed oil
  • oysters
  • pork butt
  • napa cabbage
  • Bibb lettuce
  • brown sugar
  • Korean salted shrimp
  • short-grain rice
  • kochu karu
  • Japanese soy sauce
  • tobanjan
  • kochuchang

Where’s the full recipe - why can I only see the ingredients?

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

  • chawkins on January 18, 2021

    I marinated for about 12 hours, for an eight pound roast, 3/4 of the rub was more than enough. Loved it served with all the accompaniments except the oysters, as I do not do raw oysters. As far as the pork by itself goes, it was okay, I prefer my husband’s pork shoulder cooked low and slow on the bubba keg grill with his special rub and injection.

  • Rinshin on June 24, 2020

    Used half pork collar weighing 2 pounds from Snake River Ranch. Used quarter sugar and salt mixture. Brined overnight. Roasted at 300 for about 5 hours and it was perfect. I will be making this again with smallish pork collar. Great to use for topping ramen, tacos, chilled soba, chilled ramen, topping for various rice bowls, etc.

  • Frogcake on January 20, 2018

    Very delicious! I would definitely make this again. We loved the intense flavours of the ssam and ginger shallot sauce, the latter being a very flavourful Asian pesto. I marinated the pork shoulder overnight and brushed off the excess salt sugar rub before braising it. I agreed with cicorbi and basted every half hour. I served this with rice noodles. The leftover ginger shallot sauce is also great with noodles and spooned into soup as Chang suggests.

  • clcorbi on March 06, 2017

    Delicious. I made this for book club and used a 10lb pork shoulder. Unfortunately I only marinaded for 3 hours, and next time I will make sure to go for at least 6, but the end product was still really good. I didn't need the full cup each of salt and sugar, and next time would start with 1/2 c of each so as not to waste them. I also think the meat could benefit from basting more than once every hour--next time I would baste once every half-hour. Otherwise, this is such a simple, delicious recipe. People really went crazy for it.

  • Rinshin on April 29, 2014

    Very good recipe. I used 1/3 of pork recipe ingredients and found that I need to perhaps cut back further on salt for brining even though I used only 1/3 amount or amount of time brined. It says 6 hours brining or overnight and I think that's the key. Don't brine longer than this. I brined for about 18 hours and it was too much - made for too salty of pork on surface. This recipe is very, very simple and it really makes great party dish. Instead of using rice as accompaniment, I think glass noodles will work really well here too. I had been skeptical of David Chang's recipes, but I am beginning to turn around now. I have made 4 components for bo ssam and they have been very successful.

  • AmyR on May 21, 2011

    This & the other ssam recipes make a great party dish.

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