Bo Ssam: slow-roasted flavor from Korea

Posted By David Boraks On January 18, 2012 @ 1:55 pm In Main,recipes | Comments Disabled

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Bo Ssam (top) is often served with spicy kimchi. (SOURCE: Wikipedia)

Judging from our feed on Facebook, a few people around here this week have been trying out that unusual caramel-crusted slow-cooked pork recipe from last weekend’s New York Times Magazine. It’s a Korean dish called Bo SSam, and it’s described in a headline accompanying it as a “miracle.”

Our friend Jenny Brule writes about her experience over on her Finding Tasty food blog. She altered a dinner party menu after seeing it. Bo Ssam requires planning a day ahead, “which is what I found so intriguing about the recipe,” she writes. At the end of the preparation, you cover the cooked pork in brown sugar and salt and put it back in a 500-degree oven, creating, Jenny writes, “the mutha of all savory-candy shells.”

You can read Jenny’s report and see her version of the recipe at FindingTasty.com. ^[2]

The Times spins its article on the dish off the version made at Momofuku Ssam Bar in New York, where a Bo SSam order for 10 costs $200.

Here’s the New York Times ^[3] article and recipe, adapted from Momofuku.

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Article printed from Food and Dining: http://davidsonnews.net/foodanddining

URL to article: http://davidsonnews.net/foodanddining/2012/01/18/bo-ssam-slow-roasted-flavor-from-korea/

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[1] Image: http://davidsonnews.net/foodanddining/files/2012/01/011812Gwangju-Bossam-Wikipedia.jpg

[2] FindingTasty.com. : http://findingtasty.com/2012/bo-ssam

[3] New York Times: http://www.nytimes.com/2012/01/15/magazine/the-bo-ssam-miracle.html

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