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Momofuku's Bo Ssäm
Korean Slow Cooked Pork Roast
March 24, 2021
by Justine Puaud
I love David Chang’s cuisine. He is a chef of prodigious talent. Every single dish I have had in his different restaurants in New York City moved me deeply. As I truly miss going to my favorite restaurants, I decided to bring Chang’s experience home. It was my first experience with Bo Ssäm and I loved it! I want to thank my daughter for waking me up at 6AM so the pork butt was ready to eat at 12PM after spending 6 hours in the oven…
We followed the recipe from the NY Times.
Pork butt
You need to put the pork shoulder into the fridge for at least 6 hours, or overnight. Then, you need another 6 hours to cook it. The pork is so tender and yielding - it should offer almost no resistance to the blade of a knife.
Accompaniments
The accompaniments are as important as the pork butt in the recipe. In my opinion, they balance the fat of the pork and give a lot of freshness to the dish.
The ginger scallion sauce is absolutely delicious! Mix together the scallions, ginger, oil, soy, vinegar and salt in a bowl and leave it for at least 20 minutes.
And don’t forget the Ssäm sauce. Ssämjang is a spicy fermented bean paste sold in Korean markets. It is a traditional accompaniment to grilled meats. Combine ssämjang with extra kochujang and add some vinegar in the mix to bring up the acidity of the sauce.
Wines
Pork always pairs well with medium-bodied Pinot Noirs with structured tannins and a touch of masculinity. Marsannay was a great choice for its juiciness and NSG “les Plateaux” has a bit of spice with black peppercorn aromas that balanced well with the acidity in all of the accompaniments. We also opened a Chateauneuf-du-Pape of Domaine du Pegau 2016, which is always excellent with roasted meats. Spicy aromas of crème de cassis, toasted herbs, pepper and roasted meat on the nose.
