Momofuku's Bo Ssam
For the original recipe and instructions, see “Momofuku's Bo Ssam” at cooking.nytimes.com
Ingredients
- PORK BUTT:
- 1 whole bone-in pork butt or picnic ham (8 to 10 pounds)
- 1 cup white sugar
- 1 cup plus 1 tablespoon kosher salt
- 7 tablespoons brown sugar
- GINGER-SCALLION SAUCE:
- 2 ½ cups thinly sliced scallions, both green and white parts
- ½ cup peeled, minced fresh ginger
- ¼ cup neutral oil (like grapeseed)
- 1 ½ teaspoons light soy sauce
- 1 scant teaspoon sherry vinegar
- ½ teaspoon kosher salt, or to taste
- SSAM SAUCE:
- 2 tablespoons fermented bean-and-chili paste (ssamjang, available in many Asian markets, and online)
- 1 tablespoon chili paste (kochujang, available in many Asian markets, and online)
- ½ cup sherry vinegar
- ½ cup neutral oil (like grapeseed)
- ACCOMPANIMENTS:
- 2 cups plain white rice, cooked
- 3 heads bibb lettuce, leaves separated, washed and dried
- 1 dozen or more fresh oysters (optional)
- Kimchi (available in many Asian markets, and online)
Recipe copyright
According to the US Copyright Office:
“A mere listing of ingredients is not protected under copyright law. However, where a recipe or formula is accompanied by substantial literary expression in the form of an explanation or directions, or when there is a collection of recipes as in a cookbook, there may be a basis for copyright protection.”
For recipes written by others, this site lists the ingredients and links to the original recipe.