Momofuku Bossam

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David Chang’s Momofuku Bossam is an iconic Korean dish that transforms humble pork shoulder into a masterpiece. Slow-roasted for hours, the meat becomes tender and juicy, finished with a sweet, crackling brown sugar crust. The combination of rich pork, refreshing lettuce, and bold ginger shallot and ssam sauces creates an unforgettable culinary experience.

This dish is perfect for gatherings and family-style meals, allowing everyone to build their own lettuce wraps filled with rice, pork, kimchi, and sauces. The contrasting textures and vibrant flavors make every bite a burst of deliciousness, making it ideal for special occasions or when you want to impress with minimal effort.

Full Recipe:

3.5-4 kg/7-8 lb pork butt/shoulder, bone-in, skinless
1/2 cup (110g) white sugar
1/2 cup (115g) kosher or cooking salt (not table salt)
7 tbsp brown sugar, light or normal
1 tbsp kosher or cooking salt
2.5 cups scallions, thinly sliced (both green and white parts)
1/2 cup fresh ginger, peeled and finely grated
1/3 cup canola oil
1.5 tsp light soy sauce
1 tsp sherry vinegar
1/2 tsp kosher or cooking salt
2 tbsp ssamjang
1 tbsp gochujang
5 tsp sherry vinegar
2 tbsp canola oil
1 tbsp water
1 tsp white sugar
4-5 heads butter/bib lettuce (40-50 leaves)
3 cups cooked white rice
500g/1 lb kimchi
12+ oysters, raw, in shell (optional)

Directions:

Dry Cure the Pork: Mix white sugar and kosher salt. Pat the pork dry and coat thoroughly with the mixture, ensuring it gets into all crevices. Refrigerate, covered, for 24-36 hours.
Slow Cook the Pork: Preheat oven to 300°F (150°C). Roast the pork uncovered for 5 hours, spooning pan juices over it every hour. Let the pork rest for 10 minutes.
Brown Sugar Crust: Increase oven temperature to 500°F (260°C). Coat the pork with brown sugar and salt, then roast for 10 minutes until a caramelized crust forms.
Make the Ginger Shallot Sauce: Mix scallions, ginger, canola oil, soy sauce, sherry vinegar, and salt. Let it rest for 20 minutes.
Prepare Spicy Ssam Sauce: Combine ssamjang, gochujang, sherry vinegar, canola oil, water, and sugar.
Serve: Present pork with lettuce, rice, kimchi, oysters, and sauces. To eat, place pork in lettuce with rice, kimchi, ginger sauce, and ssam sauce. Wrap and enjoy.

Prep Time: 36 hours (including brining) | Cooking Time: 5 hours | Total Time: 41 hours

Kcal: 800 kcal (approx.) | Servings: 12-15

Momofuku Bossam: A Masterpiece of Korean Slow-Cooked Pork

Introduction: David Chang’s Momofuku Bossam is a revered dish that brings the essence of Korean cuisine into a sophisticated dining experience. With its humble origins rooted in Korean culinary tradition, Bossam (보쌈) typically features slices of pork, often boiled or steamed, served with a variety of condiments and wrapped in lettuce leaves. Chang’s adaptation, which has become a signature dish at his Momofuku restaurant in New York City, elevates this traditional dish by incorporating a slow-roasted technique and a decadent caramelized brown sugar crust. Priced at around $250 at his restaurant, this dish can be recreated at home, offering an unforgettable culinary experience for special gatherings.

Here’s everything you need to know about this iconic dish, from its origins to its serving style, and how it can be a highlight at your next dinner party or family meal.

Origins of Bossam:

Korean Heritage: Bossam originates from Korea, where it has long been a cherished dish for family gatherings and special occasions. Traditionally, the pork is boiled until tender and served with a variety of condiments, including kimchi, fermented shrimp, and a spicy dipping sauce called ssamjang. The pork is then wrapped in lettuce leaves or cabbage to create a light, flavorful wrap.
Modern Twist: David Chang’s Momofuku Bossam takes inspiration from this classic dish but adds a modern twist by slow-roasting the pork instead of boiling it. The roasting method intensifies the flavors, while the brown sugar crust adds a satisfying sweetness and texture to the dish.

Why is Momofuku Bossam So Special?

Slow Roasting for Ultimate Tenderness: The hallmark of this dish is the slow roasting process, which ensures that the pork shoulder (also known as pork butt) becomes incredibly tender and juicy. Roasting for hours allows the fat to render and the meat to become fall-apart tender, perfect for shredding and serving in lettuce wraps.
Brown Sugar Crust: One of the defining features of Momofuku Bossam is the brown sugar crust, which is added towards the end of the roasting process. This caramelized crust not only provides a beautiful contrast in texture but also adds a layer of sweetness that pairs harmoniously with the rich, savory pork.
DIY Lettuce Wraps: A key element of this dish is the interactive nature of serving it. The pork is served alongside fresh lettuce leaves, rice, kimchi, and various sauces, allowing diners to create their own personalized wraps. This makes the dish perfect for gatherings, where everyone can enjoy building their own flavor combinations.
Versatility in Serving: While Bossam is traditionally served with lettuce, kimchi, and sauces, the dish is incredibly versatile. It can be served with various sides, such as steamed rice, pickled vegetables, and even oysters. The wrap combinations are endless, and diners can adjust the level of spiciness or sweetness to their liking.

The Culinary Experience:

Flavor Explosion: Each bite of Bossam is a symphony of flavors. The rich and savory pork pairs beautifully with the fresh, crisp lettuce. The combination of the spicy ssam sauce, the fragrant ginger shallot sauce, and the tangy kimchi creates a perfect balance of flavors—salty, sweet, spicy, and umami. The added surprise of oysters in some wraps elevates the dish with a burst of briny freshness.
Textural Contrast: One of the most satisfying aspects of this dish is the contrast in textures. The tender, melt-in-your-mouth pork is complemented by the crunch of the lettuce, the silkiness of the kimchi, and the slight chewiness of the caramelized sugar crust. The diversity in textures makes every bite unique and satisfying.
Sharing Tradition: Bossam is traditionally a communal dish in Korea, meant to be shared with family and friends. This communal aspect carries over to the Momofuku version, where the interactive nature of the meal encourages conversation and connection around the table. It’s perfect for occasions where you want to enjoy both great food and great company.

Health and Nutrition:

Lean and Flavorful: Despite being a pork dish, Bossam can be relatively lean, especially if you trim excess fat from the pork shoulder. The lettuce wraps provide a light and healthy vessel for the pork, making it a great choice for those looking for a balanced, flavorful meal. Additionally, the fermented kimchi adds probiotics and beneficial nutrients.
Low-Carb Option: For those following a low-carb diet, Bossam is an excellent option. The lettuce wraps provide a low-carb alternative to traditional bread or rice-based meals, while the slow-cooked pork is rich in protein and healthy fats.
Customizable: This dish can easily be adjusted to suit different dietary needs. You can increase or decrease the spiciness by adjusting the amount of gochujang or ssamjang used, and the dish can be made gluten-free by ensuring that the soy sauce and other condiments are free from gluten.

Serving Suggestions:

DIY Lettuce Wraps: Serve the pork alongside a variety of accompaniments like bib lettuce, butter lettuce, or other soft lettuces that are easy to wrap. Add fresh herbs like cilantro or mint to give the wraps an extra burst of freshness.
Kimchi and Condiments: Kimchi is a must-have when serving Bossam. The tangy, fermented cabbage cuts through the richness of the pork and adds a spicy kick. Other condiments like pickled radishes or cucumbers can also add a refreshing crunch.
Oysters for an Extra Touch: Although optional, oysters are a luxurious addition to the Bossam experience. Traditionally served raw, the oysters add a unique briny flavor that pairs wonderfully with the tender pork and spicy sauces. Adding oysters can take the dish from a family meal to a gourmet dining experience.
Spicy and Mild Sauces: The ginger shallot sauce and ssam sauce are two essential condiments that balance the flavors of the pork. The ginger shallot sauce provides a mild, fragrant flavor, while the ssam sauce delivers a bold, spicy kick. Offering both allows guests to customize their wraps to their taste preferences.

Variations of Bossam:

Traditional Boiled Bossam: While David Chang’s version of Bossam focuses on slow-roasting, the traditional Korean method involves boiling the pork. This method is faster and produces a lighter, less fatty pork. It’s usually accompanied by similar condiments and sauces, but with a slightly different flavor profile due to the cooking method.
Smoked Pork Bossam: For those who enjoy a smoky flavor, the pork shoulder can be smoked instead of roasted. This adds a depth of flavor that complements the caramelized brown sugar crust beautifully.
Vegetarian Bossam: Although pork is the star of this dish, a vegetarian version can be made using tofu or tempeh as a substitute. These ingredients can be marinated and roasted with the same flavors, offering a plant-based alternative that still captures the essence of Bossam.

Conclusion: Why You Should Try Momofuku Bossam

David Chang’s Momofuku Bossam is more than just a dish—it’s a culinary experience that combines traditional Korean flavors with modern techniques. The slow-roasted pork, with its juicy interior and caramelized crust, offers a luxurious texture that’s perfectly complemented by fresh, crispy lettuce, spicy sauces, and tangy kimchi. The interactive nature of the dish makes it perfect for gatherings, allowing everyone to create their own flavor-packed wraps. Whether you’re hosting a dinner party or enjoying a family meal, Bossam is sure to impress and leave a lasting impression on your guests.

This dish is also versatile and can be adapted to suit various dietary preferences or serving styles. Whether you opt for the traditional boiled version, experiment with smoked pork, or even create a vegetarian alternative, Bossam provides endless possibilities for culinary creativity. If you’re looking to bring a taste of Korean cuisine to your table in a fun and flavorful way, this is the recipe to try.

Momofuku Bossam is a true testament to the power of slow-cooking and bold flavors, offering a memorable meal that will surely become a favorite for any special occasion.