Smoked Bo Ssam
While this recipe has its roots in the beloved Momofuku bo ssam, the addition of smoke and heat render it a different beast that makes this dish worthy of trying anew.
- Time: 1260 min
- Servings: 10
Source: meatwave.com
Ingredients
- For the Pork
- light brown sugar
- kosher salt
- tablespoons gochugaru
- pork butt
- chunks of a medium smoking wood, such as oak or hickory
- For the Baste
- rice vinegar
- Korean rice syrup
- tablespoons gochujang
- tablespoons dark brown sugar
- tablespoon gochugaru
- tablespoon soy sauce
- For the Ginger Scallion Sauce
- thinly sliced scallions
- finely minced ginger
- tablespoons canola oil
- teaspoon soy sauce
- teaspoon sherry vinegar
- Kosher salt, to taste
- For the Ssam Sauce
- ssamjang
- tablespoons sherry vinegar
- tablespoon gochujang
- teaspoon sesame oil
- teaspoons finely minced garlic
- For Serving
- heads of red leaf or butter lettuce, washed and dried
- Various kimchis
- Cooked jasmine rice