Thursday, June 1, 2017

"Mrs. Pyke Eats Korea" BO SSAM

As seen in the June 2017 issue of the Chosun Taekwondo Academy newsletter...


Bo Ssam

In 2004 Momofuko Noodle Bar opened in New York City by the Korean American chef David Chang. Over the years he has built a restaurant empire that rivals none. I personally adore him. His passion for food is limitless. He has taken his Mother’s traditional Korean recipes and jacked them up to a culinary extreme! In the January 12, 2012 NYT Sunday
magazine section an article titled Bo Ssam Miracle appeared. Chef Chang turned traditional Bo Ssam int, well like the title say, a miracle. This is Patty Cook’s and my go to Bo Ssam recipe.  Instead of Pork Belly he uses Pork Shoulder that is slowly roasted. So I have always assumed this was traditional Bo Ssam, until Maangchi enlightened me to the true Korean Bo Ssam.

Bo Ssam is made with a cut of fresh pork called Pork Belly. This is what we make bacon out of. Super fatty and yummy! The dish is great for a party because it is served as a cold meat platter. The word Ssam in Korean means “wrapped”. When served the sliced pork is wrapped in a lettuce leaf with a little dab of dipping sauce and popped into your mouth. What even makes it more special is to add a shucked oyster if you like. Totally amazing!

This recipe is so very easy so don’t be intimidated!!

Bo Ssam

1 3# piece of pork belly
10 cups water
1 large onion quartered
12 cloves garlic
2 TBS sliced ginger
2 TBS Soybean paste (doenjang or miso)
1 TBS light brown sugar
1 TBS instant coffee powder

Place everything in a pot and cook over medium high heat for 2 hours. Remove the pork from the broth and let cool.

Ssam Sauce

1 TBS Gochujang (Korean hot pepper paste)
2TBS Ssamjang (bean and chili paste)
1 TBS Rice vinegar
1 TBS vegetable oil
1 TBS Toasted sesame seeds

Clean head of red leaf or bibb lettuce and separate the leaves. Arrange in a bowl.
Head down to the Bellvale Market while the Pork Belly is cooling and have Steve shuck you up a dozen or two oysters. Then hurry homeand slice the cooled down pork into 1/8 -1/4 inch slices and arrange nicely on a platter.
I have seen some recipes where you take the already cooked Pork Belly and slide it under a broiler to crisp up the fabulous skin, then slice. I haven’t tried this yet but it sure sounds great!
If you’re into Bento Boxes, this dish is perfect.
If you are a big fan of pork, give it a try.

Haeng bog meogneum
Happy Eating




The Chosun e-newsletter Archive Volume 8 #6 June, 2017

Dear Martial Arts Enthusiast,

Welcome to the June edition of the  Chosun Taekwondo Academy e-newsletter!...After passing the important May milestone of 20 years of continuous operation in Warwick, NY, the Chosun Taekwondo Academy is not missing a beat! A series of special classes and workshops will round out the summer schedule. Taking advantage of the great outdoors, don't miss our annual Summer Training in the Warwick Town Park, Youth Training and Korean Arts & Crafts and the fourth annual Chosun picnic.
Please take note of Chosun 2017 Summer Schedule which will be included in your July invoice and online as of July 1, 2017


Check out all upcoming CHOSUN events on the events page of the CHOSUN website!

View the 2016 Chosun Taekwondo Academy Retrospective 

Please visit the updated and improved CHOSUN Yelp page!  ReviewUsOnYelp

Kamsahamnida,                                                                                                            facebook button
Patty Cook, Editor www.facebook.com/chosuntkd 

Happy Father's Day 
                                                                                                                                        
Chosun Taekwondo Academy celebrating 20 years!



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