Korean Pork Shoulder Bo Ssam | David Chang Recipe from Momofuku

Sprinkle 1/2 cup kosher salt and 1/2 cup granulated sugar all over the 4-pound pork butt to coat it evenly.

Cover the pork butt with saran wrap and refrigerate for 8 to 12 hours.

After 8 hours, brush off the excess brine from the pork butt and place it in a roasting tray.

Let the pork butt sit at room temperature for about 1 to 1.5 hours.

Preheat the oven to 300 degrees Fahrenheit.

Roast the pork butt in the oven for about 3 hours until it is tender and falls apart easily when pierced with a fork.

While the pork is roasting, prepare the sam sauce by mixing 1 tablespoon of samjang, 1/2 tablespoon of gochujang, 1/4 cup of neutral oil (canola), and 1/4 cup of rice vinegar in a bowl.

Prepare the scallion ginger sauce by combining 1 1/4 cups of chopped scallions, 1/4 cup of minced ginger, 2 tablespoons of neutral oil (canola), 1 teaspoon of soy sauce, and a splash of rice vinegar in another bowl.

After 3 hours, check the pork butt for tenderness by inserting a fork; it should easily fall apart.

Remove the pork from the oven and let it rest for up to 1 hour.

To crisp the skin, mix 3 tablespoons of brown sugar, 1/2 tablespoon of kosher salt, and a splash of vinegar to form a paste.

Spread the paste over the pork butt and return it to the oven at 500 degrees Fahrenheit for about 10 minutes until the skin is crispy.

Serve the pork alongside the sauces, cooked rice, and butter lettuce for wrapping.

Equipment Needed

Spice Level: