The first bite of Momofuku Bossam transports me to a bustling Korean market, where the sizzling pork fills the air with a savory allure that’s impossible to resist. My culinary journey began after a particularly tiring day, the kind that demanded comfort food but left me weary of takeout. I needed something hearty, something that would bring my family together around the table – and this slow-cooked pork shoulder roast didn’t just fit the bill, it exceeded all expectations.
This recipe is the epitome of flavor and ease, allowing the meat to become tender and juicy while you go about your day. With a mere handful of ingredients, the magic happens in the preparation and the slow roasting. The result? A feast that’s perfect for cozy family gatherings or casual dinners with friends. Serve it with vibrant sides of kimchi, fresh lettuce, and a zingy ginger shallot sauce, and watch as everyone eagerly crafts their own delicious wraps. Dive into this culinary adventure with me—your taste buds will thank you!
Why is Momofuku Bossam a Must-Try?
Tender, Juicy Meat: This recipe yields irresistibly tender pork that’s succulent and bursting with flavor after slow cooking for hours.
Effortless Preparation: With just a few simple ingredients, you can create a delicious meal that looks and tastes gourmet.
Crowd-Pleaser: Perfect for family gatherings or dinner parties, your guests will love crafting their lettuce wraps with all the accompaniments!
Versatile Serving Style: Serve it with kimchi, fresh herbs, and rice, or pair with your favorite sides for a customizable feast.
Time-Saving Brining: You can prepare it a day ahead and let it brine in the fridge, freeing you up for more important moments.
For an extra kick of flavor, don’t forget to whip up a quick Ginger Shallot Sauce for drizzling on top.
Momofuku Bossam Ingredients
For the Pork
• Pork butt/shoulder – 3.5-4 kg bone-in & skinless; the backbone of this succulent dish, ensuring maximum flavor.
• White sugar – 1/2 cup; balances the pork’s savory notes with a gentle sweetness.
• Kosher or cooking salt – 1/2 cup plus 1 tbsp; essential for brining, enhancing taste and tenderness.
For the Flavor Boost
• Brown sugar – 7 tbsp, light or normal; adds a rich sweetness and depth to the caramelized crust.
• Scallions – 2.5 cups, thinly sliced; fresh and crisp, adding a delightful crunch when served.
• Fresh ginger – 1/2 cup, peeled and finely grated; imparts an aromatic zing that’s quintessential in Momofuku Bossam.
• Canola oil – 1/3 cup; helps to add moisture and facilitate caramelization during roasting.
• Light soy sauce – 1.5 tsp; enhances umami, bringing layers of flavor to the dish.
• Sherry vinegar – 1 tsp + 5 tsp for sauce; balances richness with acidity for a refreshing contrast.
For the Sauces
• Ssamjang – 2 tbsp; a Korean dipping sauce that packs a flavorful punch, perfect for wrapping!
• Gochujang – 1 tbsp; this Korean chili paste adds a mild spice and depth to your dipping options.
• Water – 1 tbsp; necessary for blending the perfect Ssam sauce.
• White sugar – 1 tsp; sweetens the dipping sauce subtly.
For Serving
• Butter/bib lettuce – 4-5 heads; perfect for wrapping your succulent pork and accompaniments.
• Cooked white rice – 3 cups; a comforting base that complements the bold flavors wonderfully.
• Kimchi – 500g; tangy and spicy, it brings warmth and texture to each bite.
• Raw oysters – 12+ (optional); adds a luxurious touch to your wraps, enhancing the overall experience.
Now that you have all the delicious ingredients needed for a fantastic Momofuku Bossam, let’s get started crafting this unforgettable dish!
How to Make Momofuku Bossam
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Prepare the Brine: Mix together the white sugar and kosher salt in a bowl. Pat the pork dry and fully coat it with the sugar-salt mixture, ensuring to rub it into the crevices for maximum flavor. Discard any excess mixture.
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Refrigerate the Pork: Place the coated pork into a glass dish, cover it loosely with cling wrap, and refrigerate for 24 to 36 hours. This brining process enhances flavor and tenderness.
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Preheat the Oven: The following day, preheat your oven to 150°C (300°F) with the rack positioned in the middle. This low temperature will allow the pork to cook slowly and evenly.
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Prepare for Roasting: Take the pork out of the fridge. Transfer it to a clean roasting pan, carefully draining any excess liquid. Do not rinse the pork; we want all those lovely flavors to remain.
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Cook the Pork: Roast the pork uncovered for 5 hours. Be sure to spoon the pan juices over the meat every hour to keep it moist and infuse it with flavor. The pork should be tender when done.
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Rest the Pork: Once cooked, remove the pork from the oven and let it rest for 10 minutes, loosely covered with foil. This allows the juices to redistribute, making it even juicier.
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Increase Oven Temperature: While the pork rests, increase the oven temperature to 260°C (500°F) to get that perfect crispy outer layer.
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Coat with Brown Sugar: Mix together the brown sugar and salt. Then, spoon the juices over the pork and apply the brown sugar mixture, pressing it to stick. This step creates a gorgeous caramelized crust.
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Final Roast: Roast the pork for an additional 10 minutes until the surface is golden brown and caramelized. Keep a close eye to prevent burning—this is where the magic happens!
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Serve the Pork: Once caramelized, remove it from the oven and transfer it to a serving platter. Allow it to breathe before serving, enhancing the presentation for your loved ones.
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Prepare the Ginger Shallot Sauce: In a bowl, mix the ingredients for the ginger shallot sauce and let it stand for 20 minutes for the flavors to meld beautifully.
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Mix the Ssam Sauce: Combine the ingredients for the Ssam sauce in a separate bowl. If the oil separates, simply stir to combine, ensuring a smooth consistency.
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Assemble for Serving: Serve the succulent pork on a platter surrounded by butter lettuce, kimchi, cooked rice, and the freshly made sauces. Let everyone build their own delightful wraps by adding their favorite toppings!
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Enjoy Your Creation: To enjoy, simply take a piece of lettuce, add rice, pulled pork, kimchi, and drizzle generously with the sauces. Wrap it all up and savor each mouthwatering bite.
Optional: Top with fresh herbs for an aromatic finish.
Exact quantities are listed in the recipe card below.
Expert Tips for Momofuku Bossam
Brine Time: Don’t rush the brining process! Refrigerate your pork for the full 24-36 hours to allow maximum flavor absorption and enhanced tenderness.
Mind the Temperature: Keep an eye on your oven temperature, especially during the final roast. Too high can lead to burning; you want a beautifully caramelized crust, not charred edges!
Spoon the Juices: Make it a habit to baste your pork with pan juices every hour during the initial roasting. This helps maintain moisture and infuses incredible flavor throughout the meat.
Use Fresh Ingredients: For the best results, opt for fresh ginger and scallions rather than dried. Fresh ingredients elevate the flavors in your Momofuku Bossam and give it that true homemade touch.
Let It Rest: After roasting, let the pork rest for a solid 10 minutes covered with foil. This step allows the juices to redistribute, ensuring each bite is juicy and satisfying.
Wrap It Right: When assembling your wraps, don’t be afraid to mix and match! The beauty of Bossam lies in the layering—experiment with different amounts of kimchi, rice, and sauces to find your perfect combo.
What to Serve with Momofuku Bossam?
Embrace the full experience of your Bossam feast with these delightful accompaniments that elevate each bite.
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Creamy Kimchi Fried Rice: The tangy crunch of kimchi mixed with fluffy rice creates a comforting side that balances beautifully with the rich pork flavors.
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Spicy Cucumber Salad: Crisp and refreshing, this bright salad brings a cooling contrast to the sumptuous pork while adding a delightful crunch.
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Garlicky Stir-Fried Vegetables: A medley of crunchy veggies sautéed in garlic offers a nutritious punch, bringing vibrance and color to your table.
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Savory Scallion Pancakes: These crispy, flaky pancakes are perfect for wrapping around juicy pork, adding a delightful texture that will have everyone reaching for more.
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Korean Potato Salad: A creamy and slightly sweet potato salad is a fantastic accompaniment that provides a soft contrast to the robust flavors of the Bossam.
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Chilled Soju or Makgeolli: Unwind with a glass of these traditional Korean drinks. They pair perfectly with the rich taste of your slow-cooked pork.
Each of these pairings adds layers of flavor and texture, ensuring a memorable meal that will warm hearts and satisfy cravings.
How to Store and Freeze Momofuku Bossam
Fridge: Store leftover Momofuku Bossam in an airtight container in the fridge for up to 3 days. This keeps the pork moist while maintaining its rich flavors.
Freezer: If you want to store the pork for longer, wrap it tightly in plastic wrap and then aluminum foil before freezing. It will stay good for up to 3 months.
Reheating: To reheat, thaw the pork in the fridge overnight, then warm it in the oven at 150°C (300°F) until heated through. This method prevents drying out.
Sauce Storage: Keep any unused sauces in the fridge, well-sealed, for up to 5 days. They can also be delicious drizzled over other meals!
Make Ahead Options
Momofuku Bossam is ideal for busy cooks looking to streamline meal prep! You can easily brine the pork butt for 24 to 36 hours in advance, enhancing its flavor and tenderness. Just mix white sugar and kosher salt, coat the meat well, and refrigerate it wrapped loosely in cling wrap. Additionally, you can prepare the Ginger Shallot Sauce (store it covered in the fridge for up to 3 days) and the Ssam Sauce a day ahead as well. When you’re ready to serve, roast the pork as directed, and enjoy a feast that’s just as delicious as if you made it all in one day, saving you precious time for family or relaxation!
Momofuku Bossam Variations & Substitutions
Feel free to explore and customize this recipe to your heart’s content, adding unique twists to enhance your culinary experience!
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Spicy Kick: Add 1 tsp of red pepper flakes to the pork brine for an extra layer of spice. This subtle heat will bring a delightful zing to every bite.
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Citrusy Brightness: Incorporate the zest of 1 lime into the Ginger Shallot Sauce for a refreshing twist. The bright flavors will elevate the sauce to a new dimension.
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Honey Glaze: Swap brown sugar with an equal amount of honey for a rich and floral sweetness on the pork’s crust. The honey will caramelize beautifully during roasting, creating an irresistible finish.
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Vegetarian Option: Substitute the pork with a large cauliflower or jackfruit chunk, following the same brining and roasting method. The results will be surprisingly satisfying for your plant-based family members!
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Umami Boost: Add 2 tbsp of miso paste to the Ginger Shallot Sauce for a deeper umami flavor. This addition will create a savory contrast that pairs beautifully with the sweetness.
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Fruit Sweetness: Toss in some diced apples or pears into the roasting pan alongside the pork. They’ll caramelize wonderfully, adding a fruity sweetness to the dish.
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Asian Herbs: Blend fresh cilantro or mint leaves into your Ssam Sauce for a refreshing herbal note. This twist adds a delightful contrast to the rich pork flavors.
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Savory Mushrooms: Sauté sliced shiitake or oyster mushrooms and mix them into your rice. These earthy additions will elevate the meal, making each wrap even more scrumptious.
Momofuku Bossam Recipe FAQs
How do I choose the right pork for Bossam?
Absolutely! When selecting your pork butt or shoulder, look for a piece with a good amount of marbling. This fat will render during the cooking process, keeping the meat juicy and flavorful. Additionally, check for a firm texture with a pinkish-red color and minimal dark spots on the surface.
How long can I store leftover Bossam in the fridge?
You can keep leftover Momofuku Bossam in an airtight container in the refrigerator for up to 3 days. Make sure to let it cool completely before sealing it to maintain that mouthwatering moisture and to enhance flavors when you’re ready for round two!
Can I freeze Momofuku Bossam?
Very! To freeze your Bossam, wrap it tightly in plastic wrap to prevent freezer burn, then cover it with aluminum foil for an extra layer of protection. It will remain good for up to 3 months. When ready to enjoy, thaw it in the fridge overnight and reheat slowly in the oven to keep it from drying out.
What if my pork isn’t tender after cooking?
Don’t worry at all! If your pork shoulder isn’t tender after the suggested cooking time, it might need a little more love. Return it to the oven, covered, and let it cook in increments of 30 minutes, basting with pan juices. The goal is to achieve that fall-apart tenderness, so give it time and don’t rush it!
Can I use a different type of lettuce for serving?
The more the merrier! While butter or bib lettuce is traditional for wraps due to its softness, you can certainly experiment with other types like romaine or even collard greens. Just keep in mind that sturdier leaves will hold up differently when you load them with delicious fillings.
Are there any dietary considerations for this recipe?
Absolutely! If you have allergies or dietary restrictions, you can substitute ingredients as needed. For example, if you’re avoiding gluten, look for gluten-free soy sauce options. Furthermore, if serving children or friends who may not enjoy spicy foods, you can adjust the gochujang and ssamjang to suit their taste preferences. Enjoy the wrap-making experience as a fun way to customize your meal!
Momofuku Bossam: Tender Korean Pork Roast You’ll Love
Ingredients
Equipment
Method
- Prepare the Brine: Mix together the white sugar and kosher salt in a bowl. Pat the pork dry and fully coat it with the sugar-salt mixture, ensuring to rub it into the crevices for maximum flavor. Discard any excess mixture.
- Refrigerate the Pork: Place the coated pork into a glass dish, cover it loosely with cling wrap, and refrigerate for 24 to 36 hours.
- Preheat the Oven: Preheat your oven to 150°C (300°F) with the rack positioned in the middle.
- Prepare for Roasting: Take the pork out of the fridge. Transfer it to a clean roasting pan, carefully draining any excess liquid.
- Cook the Pork: Roast the pork uncovered for 5 hours, spooning the pan juices over the meat every hour.
- Rest the Pork: Once cooked, remove the pork from the oven and let it rest for 10 minutes, loosely covered with foil.
- Increase Oven Temperature: While the pork rests, increase the oven temperature to 260°C (500°F).
- Coat with Brown Sugar: Mix together the brown sugar and salt. Spoon the juices over the pork and apply the brown sugar mixture.
- Final Roast: Roast the pork for an additional 10 minutes until the surface is golden brown and caramelized.
- Serve the Pork: Remove it from the oven and transfer it to a serving platter.
- Prepare the Ginger Shallot Sauce: In a bowl, mix the ingredients for the ginger shallot sauce and let it stand for 20 minutes.
- Mix the Ssam Sauce: Combine the ingredients for the Ssam sauce in a separate bowl.
- Assemble for Serving: Serve the succulent pork on a platter surrounded by butter lettuce, kimchi, cooked rice, and the freshly made sauces.
- Enjoy Your Creation: To enjoy, simply take a piece of lettuce, add rice, pulled pork, kimchi, and drizzle generously with the sauces.