I’m not a name dropper.  Just ask Matt Broderick, who I sometimes gallivant with in the City (ran into him once at a bodega at 2am). Regardless, my younger, taller brother is actually really good friends with a guy who went to boarding school with David Chang.  Because of this, I’m the proud owner of a signed copy of his cookbook, Momofuku.  This cookbook is like a foodie (btw, I cannot stand the term foodie…I hope it dies the same death as D.I.N.K.S and gaylord…well, gaylord is so stupid it’s actually still kind of funny …see, this blog isn’t all Up With Gays!!…I’m a Straightlord!! I have sex with women!! …well, actually just one woman) bible, rife with all of the amazing dishes that have made Chang’s flagship restaurant, Momofuku, legendary.
This weekend I made Chang’s recipe for Bo Ssam.  A Korean dish, Bo SSam is basically pork and rice wrapped in lettuce leaves and any number of amazing condiments. The roast is served in the middle of the table and pulled apart by everyone allowing for the diners to wrap their pulled pork in the bibb lettuce with any condiments they’d like.  This recipe uses pork shoulder, which is cured overnight then slow roasted at 300 degrees for 6 hours.  The final 20 minutes of the roasting is done at a balmy 500 degrees after you’ve generously pressed the entire roast with a mixture of brown sugar and salt.  This is the part that’s magic.
Under this intense heat, the sugar caramelizes and turns the bark of the roast into a kind of “pork candy” (Chang’s term). This sweetness paired with the heat and acidity of the sauces is amazing. It was also a blast to rip the pork apart and try different combinations of sauces and kimchi. Bo Ssam looks great on the table, was a snap to prepare , and would be a brilliant choice to make for your next dinner party. Jeulgil su!
heather
Jan 17, 2012 at 3:54 pm
that looks AMAZING!!! must find a recipe and try it soon.
Eric
Jan 17, 2012 at 4:54 pm
thank god you write on this blog
STINFO
Jan 17, 2012 at 6:25 pm
Chang’s recipe is in this past Sunday’s NYT’ss magazine. Looked really good and fairly easy to make.
Chris
Jan 17, 2012 at 8:25 pm
Your good friend lived in WY with Dave and his brother went to college with him.
Claire
Jan 18, 2012 at 9:12 am
Awesome picture and funny post! Go Dave!
llcwine
Jan 18, 2012 at 11:48 am
I just read this in the Dining and Wine section of the NYT and made a copy of the recipe to make this weekend…it looks easy and YUMMY
AP
Jan 20, 2012 at 3:08 pm
Where is the recipe?? I MUST make this
David
Jan 20, 2012 at 3:12 pm
Chang’s recipe:
http://nymag.com/listings/recipe/bo-ssam/
Claire
Jul 7, 2012 at 9:04 am
I finally got around to making this for our July Fourth celebration. The crowd had a more Mediterranean style palate, and was probably a bit suspicious. (My husband the most suspicious of all!). What a show stopper! Conversation stopped entirely for some 10 minutes as the group adapted to the style, and then erupted into eating, laughing, talking. Thank you for this post! I don’t think I would have tried this without your encouragement!