SSAM SAUCE
Use this ssam sauce when making chef David Chang's Bo Ssam.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Korean-Inspired Recipes
Yield Makes 1 cup
Number Of Ingredients 4
Steps:
- Mix all ingredients together in a medium bowl. Sauce may be kept covered in the refrigerator for up to 2 weeks.
BO SSAM
This recipe for a delicious Korean dish is courtesy of Momofuku chef David Chang.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 12
Steps:
- Place pork in a large bowl or roasting pan. In a medium bowl, mix together granulated sugar and 1 cup coarse salt. Rub sugar mixture all over pork and cover bowl with plastic wrap; transfer to refrigerator for at least 6 hours and up to overnight.
- Preheat oven to 300 degrees.
- Transfer pork to a large roasting pan, discarding any accumulated juices (or drain accumulated juices from roasting pan that pork is in). Transfer roasting pan to oven and cook, basting every hour with rendered fat in roasting pan, until meat is tender and easily shredded with a fork, about 6 hours.
- Meanwhile, in a small bowl, mix together remaining tablespoon coarse salt and brown sugar; rub mixture all over pork.
- Increase oven temperature to 500 degrees. Return pork to oven until sugar has melted into a crisp crust, 10 to 15 minutes. Serve hot with oysters, kimchis, ginger-scallion sauce, ssam sauce, rice, lettuce, and sea salt.
MOMOFUKU'S BO SSAM
This is a recipe to win the dinner party sweepstakes, and at very low stakes: slow-roasted pork shoulder served with lettuce, rice and a raft of condiments. The chef David Chang serves the dish, known by its Korean name, bo ssam, at his Momofuku restaurant in the East Village and elsewhere. He shared the recipe with The Times in 2012. Mr. Chang is known as a kitchen innovator, but his bo ssam is a remarkably straightforward way to achieve high-level excellence with little more than ingredients and time. Simply cure the pork overnight beneath a shower of salt and some sugar, then roast it in a low oven until it collapses. Apply some brown sugar and a little more salt, then roast the skin a while longer until it takes on the quality of glistening bark. Meanwhile, make condiments - hot sauces and kimchi, rice, some oysters if you wish. Then tear meat off the bone and wrap it in lettuce, and keep at that until everything's gone.
Provided by Sam Sifton
Categories dinner, roasts, main course
Time 13h
Yield 6 to 10 servings
Number Of Ingredients 18
Steps:
- Place the pork in a large, shallow bowl. Mix the white sugar and 1 cup of the salt together in another bowl, then rub the mixture all over the meat. Cover it with plastic wrap and place in the refrigerator for at least 6 hours, or overnight.
- When you're ready to cook, heat oven to 300. Remove pork from refrigerator, brush any excess sugar mixture off the fat cap and discard any juices. Place the pork in a roasting pan and set in the oven and cook for approximately 6 hours, or until it collapses, yielding easily to the tines of a fork. (After the first hour, baste hourly with pan juices.) At this point, you may remove the meat from the oven and allow it to rest for up to an hour.
- Meanwhile, make the ginger-scallion sauce. In a large bowl, combine the scallions with the rest of the ingredients. Mix well and taste, adding salt if needed.
- Make the ssam sauce. In a medium bowl, combine the chili pastes with the vinegar and oil, and mix well.
- Prepare rice, wash lettuce and, if using, shuck the oysters. Put kimchi and sauces into serving bowls.
- When your accompaniments are prepared and you are ready to serve the food, turn oven to 500. In a small bowl, stir together the remaining tablespoon of salt with the brown sugar. Rub this mixture all over the cooked pork. Place in oven for approximately 10 to 15 minutes, or until a dark caramel crust has developed on the meat. Serve hot, with the accompaniments.
Nutrition Facts : @context http, Calories 1115, UnsaturatedFat 45 grams, Carbohydrate 50 grams, Fat 69 grams, Fiber 2 grams, Protein 71 grams, SaturatedFat 18 grams, Sodium 1684 milligrams, Sugar 34 grams, TransFat 1 gram
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