bo ssam and ssam sauce recipes
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This is the Momofuku Bo Ssam (보쌈) recipe and her ssam sauce from https://mykoreankitchen.com/bo-ssam/ . Her instructions are perfection! The steamed rice recipe is from Kimchimari - see link in recipe.
Ingredients
  • 2 kg (4.4 pounds) pork butt, with bone and fat, even better if skin (See notes on cook time in instructions.)
  • ½ cup sugar
  • ½ cup sea salt
  • 1 tablespoon sea salt
  • 6 tablespoons brown sugar
  • 1 scant tablespoon apple cider vinegar
  • SSAM SAUCE (from My Korean Kitchen website – https://mykoreankitchen.com/bo-ssam/)
  • ¼ cup doenjang (Korean soybean paste)
  • 2 tablespoons gochujang (Korean chili paste)
  • 2 tablespoons sesame oil
  • 2 teaspoons honey
  • 2 teaspoons toasted sesame seeds
  • 1 clove minced garlic
  • a small palmful of onion, chopped
  • 2 tablespoons walnuts – I’ve used almonds, too
  • 1 tablespoon green onion, thinly sliced
  • SIDES I SERVE WITH:
  • steamed rice – I use the multigrain Korean rice mix, (brown, black, white rice, and sweet rice) (japgokbap). So good! (instructions from https://kimchimari.com/multigrain-rice-instant-pot-japgokbap-recipe/)
  • lettuce (Bibb, Gem, Romaine – something with a good bowl shape)
  • (My Korean Kitchen also recommends kimchi and spicy Korean coleslaw)
Instructions
  1. TO PREPARE: Place the pork in a roasting pan.
  2. Combine ½ cup of sugar and ½ cup of the salt in a bowl and mix them well. Gently rub the mixture all over the meat. Cover it with plastic wrap then refrigerate it at least 6 hours or overnight. I usually do this overnight.
  3. TO COOK: Line a roasting pan with foil, for easy clean up later.
  4. Transfer pork from fridge to lined pan and allow to sit for an hour to warm up slightly. This will help the cooking process.
  5. While the meat is warming up, preheat oven to 300 deg F.
  6. Fatty side up, put pork in oven and cook. NOTE: 2 kg of bone-in pork shoulder takes 4 to 4.5 hours to cook.
  7. Once done, it will be soft and falling apart. The fatty areas will be softened with some crisp.
  8. WHILE MEAT IS COOKING, MAKE SSAM SAUCE: Put all ingredients, except for the green onion, in a food processor/blender and blend until smooth. Sprinkle with green onion. Refrigerate it until needed.
  9. COOK MULTIGRAIN RICE (kimchimai.com was spot on with instructions! I use my Instant Pot with a mix of seven grains. Perfect rice every time.)
  10. Rinse the grains a few times to remove dust and drain.
  11. Measure a 0.9: 1 ratio of water to dry grains and put into Instant Pot. Sprinkle with salt.
  12. Close pot lid and lock. Set to “Manual”, “High Pressure”, for 18 minutes.
  13. When done, vent manually to release steam.
  14. Keep warm while finishing pork.
  15. FINISH THE PORK: Combine 1 tablespoon salt, brown sugar and vinegar in a small bowl and mix well.
  16. Gently rub the mixture all over the cooked pork (top and sides).
  17. Turn the oven to 500 deg F or broiler
  18. Cook pork until a dark crust develops, about 5 to 10 mins. Serve hot, with the rice and sauce.
Recipe by story of a kitchen at https://www.storyofakitchen.com/meat-recipes/bo-ssam-%eb%b3%b4%ec%8c%88-and-ssam-sauce-recipes/