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
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
