Bo Ssam - David Chang Recipe

Name: Bo Ssam - David Chang
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Free Range Bone In Pork Butt; 2 1/3 cups white sugar; 2 1/3 cups plus 1 and one half tablespoons salt; 3-4 each whole small red and green chilies; one half tablespoon brown sugar; 4 cups uncooked Korean rice; 2 heads Boston lettuce; Sagyegeol ssam jang (Korean soybean paste); Salted shrimp; 1 pound cabbage or daikon kimchee

Servings: persons

1
The Night Before Serving the Bo Ssam
2
Place 2 cups each sugar and salt in a bowl or saucepan large enough to hold the pork butt, add 6 cups water, and stir until dissolved. Place the pork butt in the brine solution. Make sure it's submerged (weigh it down with a heavy plate, if necessary), and refrigerate overnight.
3
The Day of Serving the Bo SSam
4
Wash the chile peppers (leave the seeds in for a hotter flavor) and slice them 1/2-inch thick, on the bias.
5
Mix remaining 1/3 cup sugar with 1/3 cup salt and 1 cup water until dissolved, pour over the chiles, and set aside for at least 8 hours at room temperature, covered
6
Preheat the oven to 300 degrees.
7
Transfer the pork to a large, 6-inch-deep pot or casserole, and cook uncovered in the oven for about 4 1/2-5 1/2 hours, basting the pork with the pan drippings every hour. When the meat is fork-tender and pulls away from the bone, sprinkle the exterior with a mixture of one half tablespoon brown sugar and one half tablespoon salt. Increase oven temperature to 500 degrees, and continue roasting until the outside appears crunchy and well caramelized, anywhere from ten to thirty minutes, depending on the heat of your oven. Remove from oven and set aside.
8
Rinse the rice well to remove any sediment. Combine 7 cups cold water, 1 tablespoon salt, and 4 cups rice in a large pot, and cook for 20 minutes, or until water evaporates.
9
Separate and wash the lettuce leaves; select the best leaves, and set aside for service
10
.
11
Assembly and Serving
12
Transfer the pork to a large cutting board, and using forks and fingers, tear pieces away from the pork butt. Arrange the pork pieces on a large platter surrounded with the pickled chiles. Place the rice, ssam jang, salted shrimp, kimchee, and lettuce in separate bowls. Allow guests to assemble their ssam by wrapping as much of each component as they like in a lettuce leaf.

1238

kcal

Calories

Fat

275

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 Free Range Bone In Pork Butt, 2 1/3 cups white sugar, 2 1/3 cups plus 1 and one half tablespoons salt, 3-4 each whole small red and green chilies, and more.

Yes, Bo Ssam - David Chang falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bo Ssam - David Chang

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions