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David Chang’s Super Bowl Bo Ssäm

David Chang’s Super Bowl Bo Ssäm: Momofuku Ssäm Bar

Momofuku Ssäm Bar

Throwing a Super Bowl party? As a favor to your guests who want to eat more than delivery pizza, we’ve tracked down some of the best chefs in America and asked them to spill their favorite crowd-pleasing, game day recipes. Everything is delicious, simple to prepare, and pairs great with a beer.


Chef David Chang, founder of the momofuku restaurant group, makes big, sharable dishes like Bo Ssäm for parties. The Korean meal includes a slow-cooked pork shoulder, oysters, white rice, Korean BBQ sauce (ssäm sauce), kimchi, ginger scallion sauce, and bibb lettuce for making wraps out of the pork and condiments. (Ssäm is Korean for “wrapped.”)

BO SSÄM
Serves 6 to 8 people

Pork Butt Ingredients:
1 whole 8- to 10-lb. bone-in Boston pork butt
1 cup granulated sugar
1 cup plus 1 Tbsp. kosher salt
7 Tbsp. light-brown sugar

Accompaniments:
12 oysters, shucked, for serving
1 cup Napa Cabbage Kimchi, for serving
1 cup Napa Cabbage Kimchi, pureed, for serving
1 cup Ginger-Scallion Sauce, for serving (recipe below)
1 cup Ssäm Sauce, for serving (recipe below)
2 cups steamed short-grain white rice, for serving
3 to 4 heads Bibb lettuce, leaves separated, washed well, and spun dry
Sea salt

THE METHOD:

  1. Put the pork shoulder in a roasting pan, ideally one that holds it snugly. Mix together the granulated sugar and 1 cup of the salt in a bowl, then rub the mixture into the meat; discard any excess salt-and-sugar mixture. Cover the pan with plastic wrap and put it in the fridge for at least 6 hours, or overnight.

  2. Heat the oven to 300°F. Remove the pork from the refrigerator and discard any juices that have accumulated. Put the pork in the oven and cook for 6 hours, basting with the rendered fat and pan juices every hour. The pork should be tender and yielding at this point—it should offer almost no resistance to the blade of a knife and you should be able to easily pull meat off the shoulder with a fork. Depending on your schedule, you can serve the pork right away or let it rest and mellow out at room temperature for up to an hour.

  3. When ready to serve—sauces are made, oysters are ready to be shucked, lettuce is washed, etc.—turn the oven to 500°F.

  4. Strain the roasting juices from the pan into another sauce pot. Whisk in the remaining salt and brown sugar. Reduce this liquid slowly until it maintains the consistency of a glaze. Pour the glaze over the pork shoulder and place it back in the oven. Remove every 4 minutes to baste until the liquid has thickened and glazed the bo ssäm.

  5. To finish the bo ssäm, place the pork shoulder on a serving dish and pour the remaining glaze on top. Use a Searzall to caramelize the glaze until it is bubbly and glossy. Serve the bo ssäm whole and hot, surrounded with the accompaniments.

Ssäm Sauce
Makes 1 Cup

Chef’s Note: Ssämjang – a spicy fermented bean paste sold in Korean markets – is a traditional accompaniment to grilled meats. Ssämjang is like the love child of two Korean sauces: a mix of denjang (Korea’s funkier answer to Japanese miso) and kochujang, a spicy chile paste. Anyway, rather than just thinning out the ssämjang with oil or water as is the most commonly done, we’ve allied ssämjang with extra kochujang and added vinegar in the mix to bring up the acidity of the sauce.

Ingredients:
1 Tbsp. ssämjang (fermented bean and chile paste)
½ Tbsp. kochujang (chile paste)
¼ cup sherry vinegar
¼ cup grapeseed or other neutral oil

The Method: Combine all ingredients and stir until evenly mixed. Ssäm sauce will keep in the fridge for weeks.

Ginger Scallion Sauce
Makes 3 Cups

Ingredients:
2½ cups thinly sliced scallions (greens and whites; from 1 to 2 large bunches)
½ cup finely minced peeled fresh ginger
¼ cup grapeseed or other neutral oil
1½ tsp. usukuchi (light soy sauce) ¾ tsp. sherry vinegar ¾ tsp. kosher salt, or more to taste

The Method: Mix together the scallions, ginger, oil, soy, vinegar, and salt in a bowl. Taste and check for salt, adding more if needed. Though it’s best after 15 or 20 minutes of sitting, ginger scallion sauce is good from the minute it’s stirred together up to a day or two in the fridge. Use as directed, or apply as needed.


Alyson Sheppard is the resident hangover specialist at Playboy.com. Follow her on Twitter: @amshep

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