bossam

Recipe video above. This is David Chang&#x27;s famous Momofuku Bossam (or Bo ssam), his take on the traditional Korean pork dish that costs US$250 at his NYC restuarant! Pork shoulder is dry cured so it&#x27;s seasoned from end to end, then slow roasted until fall apart tender and finished with a brown sugar crust. Serve with condiments for DIY lettuce wraps for an epic eating experience that will be remembered for years to come!

Momofuku Bossam (Korean Slow Cooked Pork Shoulder Roast)

pork

(110 grams) white sugar

(115 grams) kosher

tbsp

tbsp brown sugar (, light or normal (not dark))

scallions

ginger

canola oil ((Note 4))

sherry vinegar ((Note 6))

tsp kosher or cooking salt (,

tbsp ssamjang ((Note 8))

tbsp gochujang ((Note 8))

tsp sherry vinegar ((Note 6))

tbsp canola oil ((Note 4))

water

tsp white sugar

white rice

500 grams/1lb kimchi

+ oysters (, raw, in shell (optional, Note 10))

Mix sugar and salt together. Pat pork dry. Coat pork in sugar salt mixture, getting it into all the crevices. Rub/pat well to adhere as best you can - discard excess salt unused/falls off (usually ~ 2-3 tbsp).

Place in a glass dish (Note 13), cover loosely with cling wrap and refrigerated 24 - 36 hours (Note 11).

Preheat oven to 150°C/300°F (all oven types) with rack in the middle of oven.

Remove pork from fridge - surface will be wet. Either transfer pork to clean pan (metal, ceramic or glass) or drain off excess liquid / scrape out salt/sugar in same glass pan. Do not rinse pork.

Roast 5 hours (Note 12), uncovered, spooning over pan juices once each hour, until you can easily pull the meat apart with 2 forks (check on side).

Remove from oven, rest for 10 minutes (up to 1 hour is fine, loosely cover in foil).

Turn oven up to 260°C/500°F (all oven types).

Bossam Slow Cooked Pork:

Mix brown sugar and salt.

Spoon juices all over pork.

Spoon sugar onto pork and use your hands to make it stick to the top and sides (not underneath). Make layer on top as even as you can (for even caramelisation).

Place in oven for 10 minutes until surface is a deep golden crust, sugar is bubbling and caramelised (see VIDEO!). Keep a close eye on it from 5 minutes. If the highest points start getting black, cover with small piece of foil (just stick it on).

Remove from oven and transfer to serving platter for serving. (Don't use pan juices, it will be salty from brine)

Brown Sugar Crust:

Ginger Shallot Sauce: Mix ingredients in bowl and stand for 20 minutes to let it soften.

Ssam Sauce: Mix ingredients together. Oil will naturally separate over time if sauce is left to stand, just mix again to reincorporate.

Sauces:

Place pork on serving platter with lettuce, oysters, kimchi, rice, Ginger Shallot Sauce and Ssam Sauce on the side.

Attack the pork - it will shred easily. Shred as much or little as you want, let people do it themselves or you can do it for them. Prepare to fight over the epic crust.

To eat, place lettuce in hand. Spoon in some rice, top with pulled pork, small piece of kimchi, oyster, some ginger shallot sauce then finally a little drizzle of spicy Ssam sauce.

Bundle up, bite and enjoy!

Serving:

Deliciously tender and moist pork belly served with crunch cabbage leaves and spicy radish salad!

Bossam (Boiled Pork Wraps)

tender inner parts of 1 napa cabbage (salted* (or red

salt

Radish salad, musaengchae - See recipe.

onion

garlic cloves

ginger piece, sliced

black peppers

soybean paste

instant coffee,

bay leaves

In a pot, bring water and all the brine ingredients to a boil over medium high heat, and continue to boil for 5 minutes.

Add the pork belly, bring it to a boil. and boil for about 5 minutes, uncovered. Reduce the heat to medium, and cook, covered, until the meat is very tender, 45 to 50 minutes. Cut a small slice and try if tender at 40 minute point before cooking longer. Turn the heat off, and cool the meat in the cooking liquid. This will keep the meat moist.

Thinly slice the meat and serve with the salted cabbage (or lettuce), saewujeot, and musaengchae.

Korean Bossam (pork belly wraps) involves slow cooking pork belly and serving it wrapped in napa cabbage leaves with side dishes. It’s a healthy and delicious meal.

Best Bossam Recipe (Korean Pork Belly Wraps)

lettuce

perilla leaves (kkennip) (optional)

cabbage kimchi (freshly made kimchi preferred)

oysters (optional)

salted shrimp

fresh garlic (sliced)

green chilies (sliced)

head (about 2 lb) small napa cabbage (quartered)

tbsp kosher salt (see note below)

lb thick pork belly (preferably skin removed)

salt and pepper (to season)

onion (roughly sliced)

apple (roughly sliced)

garlic

bay leaves (crumbled)

sweet rice wine (mirim)

ginger paste

Asian leek, optional (roughly sliced)

Korean radish or daikon radish (peeled)

Korean corn syrup (mulyeot)

tsp salt

Korean chili flakes (gochugaru)

Korean fish sauce

tbsp minced garlic

tbsp sugar

Korean plum extract (maeshil-cheong) (optional)

green onion (fienly chopped)

Korean soybean paste (doenjang)

Korean chili paste (gochujang)

tsp minced garlic

Korean plum extract (maeshil-cheong) (or water)

tsp sesame oil

Use the yellow inner part of napa cabbage. Quarter the cabbage lengthwise. Depending on the size of your cabbage, you might only need 2 of them. Rinse the cabbage with water and drain.

In a large shallow mixing bowl, place the cabbage pieces and sprinkle salt over the cabbage trying to reach in between the layers of leaves, especially the thick white stem parts. Let the cabbage sit for 50 minutes, turning them upside down 2-3 times. Rinse the cabbage once and squeeze out the extra moisture.

To pickle the cabbage

In a large, heavy bottom pot, put in diced onion followed by sliced apples. Season pork belly with salt and pepper and place it on top. Add the garlic and crumbled bay leaves.

In a small mixing bowl, mix together sweet rice wine and ginger puree, and drizzle it around the pork belly. Top the pork belly with sliced leek (or green onion).

Cover with lid and let it cook over medium high heat for 5 minutes. Reduce the heat to low and simmer for 40-50 minutes depending on the thickness of your meat.

Let the pork rest in the pot for 10 minutes, then slice it.

To cook pork belly

Slice radish into 1/4-inch thick matchsticks. Place them in a mixing bowl.

Add corn syrup and 1 tablespoon of salt. Toss well and let it sit for 30-45 minutes. You will see lots of moisture come out from the radish. Squeeze out the moisture firmly and put the radish in to another mixing bowl.

Add the Korean chili flakes, Korean fish sauce, salted shrimp, sugar, garlic, Korean plum extract (optional), ginger puree, sesame seeds, and green onion. Mix well and chill in the refrigerator until ready to serve.

To make spicy radish salad

In a small bowl, combine Korean soybean paste, Korean chili paste, garlic, Korean plum extract (optional), and sesame oil. Mix well and chill until ready to serve.

To make bossam sauce

Put pork belly slices on a large serving platter and arrange the spicy radish salad, salted cabbage, and other wrap materials around it.

To make a wrap, place a piece of pork belly on a cabbage leaf, lettuce or perilla leaf. Dot with bossam sauce, and top with a tiny bit of salted shrimp, raw garlic, green chili, and serve. You can also use a piece of cabbage kimchi to wrap a pork.

To serve bossam

This Instant pot pork bossam gets a modern twist from the traditional Korean version!  Save cooking time and upgrade flavors while keeping it healthy! Super moist, delicious shredded pork is sure to be a crowd pleaser!

Instant Pot Pork Bossam

2.6 lb Pork roast (whole)

garlic (smashed)

ginger (thinly sliced)

bay leaves (whole)

½ tsp peppercorn

Korean doenjjang

1½ Tbsp Sweet soy sauce (I used ABC brand)

tsp sea salt

tsp instan coffee

¼ part small apple (skin on.)

green onion

Wash pork and dab dry with paper towel.

Have the Instant Pot ready to go with a trivet inside.

Measure all the seasonings and aromatics and set aside. Cut apple and set aside.

Add meat into the Instant Pot. Then add rest of the ingredients. Add water last.

Close lid and set the Instant Pot temperature. Cook high for 15min then natural pressure release for 10min.

Open lid carefully and take the trivet out. Set it on a metal tray and let it cool. Once cool enough to touch, shred meat.

Serve shredded meat with Korean dipping sauce and kimchi.

Enjoy hot or cold temperature.

https://www.youtube.com/watch?v=r6OBTmwzcTg

INSTANT POT PORK BOSSAM

Do you like Korean Bossam? Then this one is for you!! 

This Instant Pot pork bossam gets a modern twist from the traditional Korean version!  Save cooking time and upgrade flavors while keeping it healthy! Super moist, delicious shredded pork is sure to be a crowd pleaser!

A bit different from the traditional bossam version, this recipe uses pork shoulders instead of pork belly. Infused with fresh aromatics and Asian condiments, the result is really out of this world!  This recipe may become your next favorite Instant pot Korean dish!  Enjoy them with homemade sauce and spicy radish kimchi! You will love it!

Recipe is now on the blog. https://seasonedbyjin.com/instant-pot-pork-bossam/

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INSTANT POT BOSSAM RECIPE!! Korean Style pork recipe with a modern twist! Moist & super delicious!!

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The most viewed bossam recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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The most viewed bossam recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine