and then finish with a high-heat sear in the oven. Preparation. Momofuku Bo Ssam in the Instant Pot. When it comes to bo ssam, many home cooks might think of chef David Chang’s dry-brined hunk of pork shoulder, roasted for six hours until tender, … March 2, 2020 • Meat & Poultry, Technique. I finally tried the famous Momofuku bo ssam recipe at home. I was hoping to make the Momofuku Bo Ssam recipe for a dinner party Sunday night, but looking at the timing the six-hour braise isn't viable given how the house will be empty for much of that afternoon. Momofuku Bossam (or Bo ssam) is what you make when you want to impress the pants off your friends! The Pork 1 whole bone-in Boston pork butt (8 to 10 pounds) 1 cup white sugar 1 cup plus 1 tablespoon kosher salt 7 tablespoons brown sugar On the Side Ginger & Scallion Sauce - recipe here Ssam Sauce - see below Place the pork in a large, shallow bowl. We had a small get together this weekend with some friends and family and Kim and I made a three course dinner which included banh xeo (Vietnamese Sizzling Crepes) and a duo of dishes from chef David Chang and his famous Momofuko Ssam restaurant–marinated steak ssam (Korean for any meat wrapped in lettuce or other leaf vegetables) and steamed pork belly buns. To make the Bo Ssäm, a half pork shoulder is cured in salt and sugar overnight before being slowly roasted for 6 to 8 hours. I recently had a half hog delivered from my friend’s farm, … The “large format” feast costs $240 and serves six … Here’s how this all started: my best friend from college once made this recipe for me on a Vermont winter getaway. The Bo Ssäm has been a menu mainstay since the early days of Momofuku Ssäm Bar. By that standard, I am convinced there is no greater dinner party recipe than the one for bo ssäm—a slowly roasted pork shoulder—from chef David Chang's Momofuku cookbook. This bo ssam recipe is developed by Chef David Chang and ever since it's been hugely popular, particularly in the United States. Make Momofuku’s bo ssam, or take the Memorial Day holiday to bake an Earl Grey tea cake, peanut butter brownies, or an easy rhubarb trifle. Mix the white sugar and 1 cup of the salt together in another bowl, then rub the mixture all over the meat. Momofuku's Bo Ssam from Momofuku's cookbook Serves 6 to 10 people. David Chang, head of the Momofuku restaurant empire, serves bo ssäm at Momofuku Daisho in his Toronto outpost on University Ave. I'm wondering if I could instead just cook it sous vide for a longer period of time (though I don't really know what temperature, maybe 165F?) 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. Essentially Momofuku bo ssam is Make Korean fusion style Bo Ssam at home and fall in love with the bo ssam miracle! 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