Description
Momofuku Bossam is a traditional Korean slow-cooked pork shoulder roast known for its tender, juicy meat paired with a golden caramelized crust. This recipe features a long, slow roasting process to break down the pork to perfect shredding consistency, paired with flavorful ginger shallot and spicy ssam sauces, fresh lettuce leaves for wrapping, kimchi, rice, and optional raw oysters for a delicious and interactive dining experience.
Ingredients
Scale
Pork and Brine
- 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)
Brown Sugar Crust
- 7 tbsp brown sugar (light or normal, not dark)
- 1 tbsp kosher or cooking salt (NOT table salt)
Ginger Shallot Sauce
- 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)
Ssam Sauce
- 2 tbsp ssamjang
- 1 tbsp gochujang
- 5 tsp sherry vinegar
- 2 tbsp canola oil
- 1 tbsp water
- 1 tsp white sugar
Serving
- 4 – 5 heads butter/bib lettuce (40 – 50+ leaves)
- 3 cups cooked white rice
- 500g (1 lb) kimchi
- 12 + raw oysters, in shell (optional)
Instructions
- Prepare the Pork: Mix white sugar and kosher salt together. Pat the pork dry thoroughly. Coat the pork evenly with the sugar-salt mixture, making sure to get it into all crevices. Rub it well so the mixture adheres tightly, then discard any excess that falls off (about 2-3 tablespoons).
- Brine the Pork: Place the coated pork in a glass dish and cover loosely with cling wrap. Refrigerate for 24 to 36 hours to allow the meat to cure and develop flavor.
- Preheat Oven: Remove the pork from the refrigerator and preheat your oven to 150°C (300°F), positioning the oven rack in the middle.
- Prepare for Roasting: Transfer the pork to a clean roasting pan or drain excess liquid from the original dish, scraping off any residual salt and sugar. Do not rinse the pork.
- Slow Roast the Pork: Roast the pork uncovered at 150°C (300°F) for 5 hours. Every hour, use a spoon to baste the pork with the pan juices to keep it moist. The pork is done when it shreds easily with two forks.
- Rest the Pork: Remove the pork from the oven and let it rest for 10 minutes to 1 hour, loosely covered with foil to keep warm.
- Increase Oven Temperature: Turn your oven up to 260°C (500°F) to prepare for caramelizing the crust.
- Prepare Brown Sugar Crust: In a small bowl, mix the brown sugar with 1 tablespoon kosher salt. Spoon the pan juices over the pork to moisten it.
- Apply Sugar Mixture: Spoon the brown sugar mixture onto the top and sides of the pork, using your hands to press it firmly so it sticks and forms an even layer. Avoid coating the bottom side.
- Caramelize the Crust: Place the pork back into the oven at 260°C (500°F) for about 10 minutes until the surface is a deep golden brown and bubbling. Monitor closely from 5 minutes to prevent burning; cover any blackened spots with foil if necessary.
- Transfer and Serve: Remove pork from oven and transfer to a serving platter. Do not use the pan juices for serving, as they will be overly salty from the brine.
- Make Ginger Shallot Sauce: Combine scallions, grated ginger, canola oil, soy sauce, sherry vinegar, and salt in a bowl. Let the mixture sit for 20 minutes to soften and meld flavors.
- Make Ssam Sauce: Mix ssamjang, gochujang, sherry vinegar, canola oil, water, and white sugar until well combined. The oil may separate if left standing; simply stir again before serving.
- Assemble for Serving: Arrange the pulled pork, lettuce leaves, raw oysters (optional), kimchi, cooked white rice, ginger shallot sauce, and ssam sauce on the table.
- Serve and Enjoy: Shred the pork as much or as little as desired. To eat, place a lettuce leaf in your hand, add rice, pulled pork, a small piece of kimchi, an oyster if desired, a spoonful of ginger shallot sauce, and a drizzle of ssam sauce. Wrap it up and savor the flavorful bite.
Notes
- Note 1: Pork butt or shoulder with bone-in and skin removed is preferred for the best texture.
- Note 2: Use kosher or cooking salt, not table salt, for curing.
- Note 3: Fresh ginger adds brightness and depth; peel and finely grate it.
- Note 4: Canola oil is chosen for its neutral flavor and high smoke point.
- Note 5: Light or all-purpose soy sauce is recommended to keep the flavor balanced.
- Note 6: Sherry vinegar provides a mild acidity to brighten sauces.
- Note 8: Ssamjang and gochujang are Korean fermented pastes which add spicy umami and depth to the sauces.
- Note 9: Butter or bibb lettuce leaves are traditional and ideal for wrapping the pork.
- Note 10: Raw oysters add a briny, fresh element and are optional.
- Note 11: The long refrigeration allows salt and sugar to cure the meat, enhance flavor, and improve texture.
- Note 12: Slow roasting at low temp breaks down connective tissue for tender shredding.
- Note 13: Use glass for refrigeration to avoid metal reactivity during curing.
- Prep Time: 30 minutes plus 24-36 hours refrigeration
- Cook Time: 5 hours 10 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Korean
Keywords: Momofuku Bossam, Korean pork shoulder roast, slow cooked pork, bossam recipe, Korean cuisine, caramelized pork crust, ssam sauce, ginger shallot sauce
