Description

Savory Momofuku Bo Ssam is a deliciously tender and flavorful slow-roasted pork butt recipe inspired by Korean cuisine. Perfect for a family feast, this dish features a caramelized pork shoulder served with fresh butter lettuce, spicy-sour kimchi, jasmine rice, and a vibrant dipping sauce made from ssamjang and gochujang. The long, slow roast ensures melt-in-your-mouth meat that’s complemented by spicy, tangy, and savory accompaniments for a memorable and interactive meal.

Ingredients

Scale

Pork and Seasoning

5-8 lbs Whole bone-in pork butt
0.5 cup White sugar
0.5 cup Salt
5 tablespoons Brown sugar

Sauce Ingredients

3 tablespoons Ssamjang
1 tablespoon Gochujang
1 tablespoon Rice vinegar
0.5 tablespoon Sugar
2 tablespoons Warm water

Serving and Garnishes

To taste Kimchi
To taste Butter lettuce
2-3 cups Cooked jasmine rice
0.25 cup Avocado oil
3 stalks Green onions, thinly sliced
1 tablespoon Grated ginger
1 tablespoon Minced garlic
1 tablespoon Low sodium soy sauce
0.5 teaspoon Salt
0.5 teaspoon Black pepper

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Instructions

Prepare the Pork: Rub the whole bone-in pork butt evenly with white sugar, salt, and brown sugar. Let the pork rest for about 30 minutes to allow the seasoning to penetrate the meat.
Preheat the Oven: Set your oven to 300°F (150°C) to prepare for slow roasting, ensuring gentle, even cooking of the pork.
Roast the Pork: Place the seasoned pork butt in a roasting pan and cook it in the preheated oven for approximately 6-8 hours. Roast until the meat is tender and can easily be pulled apart with a fork, developing a beautifully caramelized crust.
Rest and Shred the Meat: After roasting, let the pork rest for 15 minutes to retain juices. Then slice or shred the meat in preparation for serving.
Make the Spicy Sauce: In a bowl, whisk together ssamjang, gochujang, rice vinegar, sugar, and warm water until the mixture is smooth and well combined. Set aside for dipping.
Prepare the Aromatic Dressing: In another bowl, mix avocado oil, thinly sliced green onions, grated ginger, minced garlic, low sodium soy sauce, salt, and black pepper thoroughly. Set aside to enhance the flavors of the pork when serving.
Assemble and Serve: Serve the shredded pork with kimchi, fresh butter lettuce leaves for wrapping, and fluffy jasmine rice. Provide the spicy sauce and aromatic dressing alongside for dipping and drizzling, making it a communal and interactive feast.

Notes

Using a bone-in pork butt helps retain moisture and adds more flavor during slow roasting.
Low and slow roasting at 300°F ensures tender, juicy pork with a caramelized crust.
Allowing the meat to rest after roasting helps redistribute juices for the best texture.
The combination of ssamjang and gochujang offers authentic Korean flavors that complement the pork.
Butter lettuce makes an ideal wrap as it is tender yet sturdy enough to hold the fillings.
Adjust the amount of kimchi and sauce according to your preference for spice and acidity.
For extra convenience, the pork can be prepared a day ahead and reheated gently before serving.