Whole Bo Ssam
Cooked Pork Shoulder (Whole)
Brown Sugar Glaze (10.5oz)
Cooked Jasmine Rice (28oz)
Fried Rice Seasoning Sauce Mix (7oz)
King’s Hawaiian Rolls (12pc)
Korean Red Pepper Sauce (12oz)
Ginger Scallion Sauce (11oz)
Napa Cabbage Kimchi (11oz)
Momofuku Bo Ssäm from David Chang is a slow-roasted pork shoulder covered in a brown sugar glaze. The meat is fork-tender and ready to be pulled off the bone. It’s the most decadent pulled pork you’ll ever eat and the perfect dish to feed a crowd.
Straight from Momofuku’s kitchens in New York, the Bo Ssäm is cured in salt and sugar overnight before being slowly roasted for 6 to 8 hours. All you have to do for the full Bo Ssäm experience is reheat it in your oven and coat it with the included brown sugar glaze.
You’re encouraged to use King’s Hawaiian rolls and lettuce (not included) to make wraps and sandwiches with Korean red pepper sauce and ginger scallion sauce. A fried rice kit is also included; toss in some kimchi or leftover pork shoulder!
Few chefs, and restaurants, have done more to influence restaurant dining in America over the past two decades than David Chang and his Momofuku. But what’s today a certified empire with restaurants around the world began way back in 2004, with the opening of Momofuku Noodle Bar in New York City. From then on Momofuku became synonymous with edgy, super-inventive spins on Asian cuisine in casual, minimalist dining rooms.
Reheat & Serve Your Bo Ssäm:
1 Leave the frozen pork shoulder in the refrigerator overnight to thoroughly defrost. Remove the plastic wrap from the pork shoulder and fully wrap it with aluminum foil.
2 Allow the Bo Ssäm to come to room temperature for 60-90 minutes. Preheat oven to 325-350°F.
3 Place on a roasting tray, in the center of the oven.
4 Heat for 45 minutes to 1 hour, checking the internal temperature after 30 minutes. Timing will differ with the type of oven you’ll be using.
5 If using a meat thermometer, the temperature should read 165–180°F. If using a cake tester, it should feel warm to the touch.
6 When ready, remove foil, raise the temperature to 425°F, and pour the glaze over the Bo Ssäm.
7 Return to the oven, and check it every 3 minutes, spooning the glaze over the meat each time for a total of 4–5 times.
8 To serve, use tongs to pull apart the Bo Ssäm and make lettuce wraps or sandwiches on the King’s Hawaiian Rolls.
9 Garnish with herbs, kimchi and sauces.
Simple Fried Rice:
1 Break up the cold rice so there are no clumps.
2 Heat a non-stick skillet, cast-iron pan, or wok over medium-high heat until hot.
3 Add some of the ginger scallion sauce to the pan and cook until fragrant. Save some ginger scallion sauce to serve with the bo ssam.
4 Add cold rice and stir to coat the rice in the ginger scallion sauce. Continue to cook for 1–2 minutes.
5 Using a spatula or spoon, make a well in the center of the pan.
6 Beat one egg per person (not included) and add to the well, stirring until the eggs are just scrambled.
7 Season with the fried rice kit, using one tablespoon at a time until it’s seasoned to your liking.