Cooked - Bo Ssam With Ginger-scallion Sauce & Ssam Sauce

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Bo Ssam With Ginger-scallion Sauce & Ssam Sauce

8.0

1 pork shoulder 8-10 pounds

1 cup white sugar

1 cup kosher salt

7 tablespoons light brown sugar

Lettuce cups

Kimchi

Ginger spring onion sauce

2¼ cups thinly sliced scallions

1 cup finely minced fresh ginger

¼ cup neutral oil

¼ cup soy sauce

1 teaspoon kosher salt

1 teaspoon rice vinegar

House Ssam sauce

½ cup ssamjang

2 tablespoons gochujang

3 tablespoons rice vinegar

3 tablespoons sesame oil

1 tablespoon honey

1 teaspoon toasted sesame oil

Combine the white sugar and kosher salt
Rub the mixture evenly over the pork shoulder
Place in a large roasting pan or dish, cover, and refrigerate for 6-24 hours
Preheat oven to 325°F (160°C)
Remove the pork from the refrigerator and brush off excess cure
Add ½ cup water to the fat side up in a roasting pan
Roast for approximately 6 hours, until the meat is extremely tender and pulls apart easily
Remove from oven and let rest for 20 minutes (internal temp 190°F/87°C)
Pat the brown sugar evenly over the top of the pork
Return to oven and roast until the sugar caramelizes into a deep mahogany crust
Rest for 15-20 minutes before serving
Mix all Ginger-Scallion Sauce ingredients in a bowl and let stand for at least 15 minutes before serving
Whisk together Ssam Sauce ingredients until smooth. Let sit for 15-30 minutes before serving
Serve with Lettuce cups, kimchi

Course🍽️Main Course

Diets🥩Carnivore...

Category🐖Pork Dish

Cuisine🇰🇷Korean

Occasions🎉Celebration🤝Gathering

Season🔁Year-round

DifficultyMedium ⏰ 5h

Created 3 weeks ago

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