Name: Momofuku Bossam (Korean Slow Cooked Pork Shoulder Roast) Recipe
Prep time: PT-493437H7M54S
Cook time: 5 h 10 min
Total time: PT-493437H7M54S
Cuisine: Korean
Ingredients: 3.5-4 kg (7-8 lb) pork butt/shoulder, bone-in, skinless; 1/2 cup (110g) white sugar; 1/2 cup (115g) kosher or cooking salt (NOT table salt); 1 tbsp kosher or cooking salt (NOT table salt); 7 tbsp brown sugar (light or normal, not dark); 1 tbsp kosher or cooking salt (NOT table salt); 2.5 cups scallions, thinly sliced (both green and white parts, ~5-6 stems); 1/2 cup fresh ginger, peeled and finely grated; 1/3 cup canola oil; 1.5 tsp light soy sauce (or all purpose, not dark soy sauce); 1 tsp sherry vinegar; 1/2 tsp kosher or cooking salt (to taste); 2 tbsp ssamjang; 1 tbsp gochujang; 5 tsp sherry vinegar; 2 tbsp canola oil; 1 tbsp water; 1 tsp white sugar; 4 – 5 heads butter/bib lettuce (40 – 50+ leaves); 3 cups cooked white rice; 500g (1 lb) kimchi; 12 + raw oysters, in shell (optional)

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Introduction

Momofuku Bossam is a succulent Korean slow-cooked pork shoulder roast, famous for its tender texture and flavorful caramelized crust. This comforting dish pairs beautifully with fresh lettuce, kimchi, and a variety of sauces, making it perfect for sharing at a casual gathering or family meal.

A large piece of glazed, dark brown roasted meat with a slightly charred, shiny crust lies center on white parchment paper, partially pulled apart to show tender, light brown shredded meat beneath it. To the upper right, a white bowl filled with orange and green kimchi sits, with visible shrimp and cabbage layers. Behind the main meat, a cluster of raw oysters with light beige and gray shells rests. At the bottom left, a white bowl contains a coarse green sauce, with visible bits of herbs and garlic. Fresh bright green lettuce leaves are arranged in the bottom foreground, and to the right a small white bowl holds reddish-brown sauce with a spoon. All items sit on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3.5-4 kg (7-8 lb) pork butt/shoulder, bone-in and skinless
1/2 cup (110g) white sugar
1/2 cup (115g) kosher or cooking salt (not table salt)
1 tbsp kosher or cooking salt (not table salt)
7 tbsp light or normal brown sugar (not dark)
2.5 cups scallions, thinly sliced (both green and white parts, about 5-6 stems)
1/2 cup fresh ginger, peeled and finely grated
1/3 cup canola oil
1.5 tsp light soy sauce (or all-purpose, not dark soy sauce)
1 tsp sherry vinegar
1/2 tsp kosher or cooking salt, to taste
2 tbsp ssamjang
1 tbsp gochujang
5 tsp sherry vinegar
2 tbsp canola oil
1 tbsp water
1 tsp white sugar
4-5 heads butter or bib lettuce (40-50+ leaves)
3 cups cooked white rice
500g (1 lb) kimchi
12+ raw oysters in shell (optional)

Instructions

Step 1: Mix the white sugar and 1/2 cup kosher salt together. Pat the pork dry and coat it thoroughly with this sugar-salt mixture, making sure to get into all crevices. Rub well, then discard any excess salt that falls off (usually about 2-3 tbsp).
Step 2: Place the pork in a glass dish, cover loosely with cling wrap, and refrigerate for 24 to 36 hours to brine.
Step 3: Preheat your oven to 150°C (300°F) with the rack positioned in the middle.
Step 4: Remove the pork from the fridge; the surface will be wet. Transfer the pork to a clean roasting pan or drain excess liquid and scrape off remaining salt from the original dish. Do not rinse the pork.
Step 5: Roast the pork uncovered for 5 hours, spooning pan juices over it every hour. The pork is done when it easily pulls apart with two forks.
Step 6: Remove the pork from the oven and let it rest for 10 minutes, up to 1 hour if needed, loosely covered with foil.
Step 7: Increase the oven temperature to 260°C (500°F).
Step 8: For the crust, mix the brown sugar and 1 tbsp kosher salt. Spoon the pan juices over the pork, then press the sugar mixture evenly onto the top and sides (avoid the bottom) to form a caramelizing layer.
Step 9: Roast the pork at high heat for 10 minutes until the sugar melts and forms a deep golden crust. Watch closely after 5 minutes to prevent burning. Cover with a small piece of foil if it starts to blacken.
Step 10: Remove pork from oven and transfer to a serving platter. Do not use the pan juices for serving as they will be too salty from the brine.
Step 11: To make the Ginger Shallot Sauce, mix scallions, ginger, canola oil, soy sauce, sherry vinegar, and salt in a bowl. Let it stand for 20 minutes to soften.
Step 12: Prepare the Ssam Sauce by mixing ssamjang, gochujang, sherry vinegar, canola oil, water, and white sugar. The oil may separate; just mix again before serving.
Step 13: Serve the pork with butter lettuce leaves, cooked rice, kimchi, raw oysters (if using), Ginger Shallot Sauce, and Ssam Sauce on the side.
Step 14: To eat, pick a lettuce leaf, add rice, pulled pork, a bit of kimchi, an oyster, a spoonful of ginger shallot sauce, and a drizzle of ssam sauce. Wrap it up, bite in, and enjoy the blend of flavors.

Tips & Variations

Use kosher or cooking salt rather than table salt; it prevents over-salting and dissolves better during brining.
If you can’t find raw oysters, you can omit them or serve with additional kimchi for acidity.
Allowing the ginger shallot sauce to rest enhances aroma and flavor—don’t skip this step.
For a spicier kick, add more gochujang to the ssam sauce or include sliced fresh chili peppers.
Make sure to brown the sugar crust carefully to avoid burning; keep a close eye during caramelization.

Storage

Store leftover pork tightly wrapped in the refrigerator for up to 4 days. For longer storage, freeze in airtight containers for up to 3 months. Reheat gently in a low oven or covered skillet with a splash of water to keep the meat moist and prevent drying out. Avoid reheating the caramelized crust for best texture.

How to Serve

A large piece of dark brown, glazed, roasted meat with a crispy outer layer sits center on a white plate with a white marbled texture under it. To the right, shredded meat is being lifted with tongs, showing tender, light tan fibers inside. Above the meat, a small white bowl filled with orange kimchi with green and white pieces adds color. In the top left corner, several opened oyster shells with pale gray insides are stacked. At the bottom left, a black bowl contains a coarse green sauce with bits of garlic or onion. Fresh, bright green lettuce leaves are placed next to a small white cup filled with reddish-brown dipping sauce with a spoon in it. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of pork for this recipe?

While pork shoulder or butt is ideal for slow cooking due to marbling and connective tissue, you can use other cuts but expect differences in texture and cooking time. Leaner cuts may dry out.

Is it necessary to brine the pork overnight?

Brining deeply seasons the meat and helps retain moisture during cooking, resulting in tender and flavorful pork. While you can skip this step, the final dish may be less juicy and seasoned.