Momofuku's Mouth-Watering Bo Ssäm | In The Kitchen With
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- Опубліковано 5 вер 2024
- Food52’s Amanda Hesser and Sam Sifton of The New York Times share a mouth-watering recipe for David Chang’s Bo Ssäm. This tender, juicy, brine-y roast pork dish is perfect for sharing with family and friends and will surely be an unforgettable meal for all. GET THE RECIPE ►► f52.co/3l9RI92
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PREP TIME: 6 hours 5 minutes
COOK TIME: 6 hours 20 minutes
SERVES: 6-10
INGREDIENTS
For the pork
1 whole bone-in, skin-on pork butt or picnic ham, 8 to 10 pounds
1 cup granulated sugar
1 cup plus 1 tablespoon kosher salt
7 tablespoons brown sugar
For the ginger-scallion sauce
2 1/2 cups thinly sliced scallions, both green and white parts
1/2 cup minced fresh ginger
1/4 cup neutral oil, such as canola or grapeseed
1 1/2 teaspoons light soy sauce
1 scant teaspoon sherry vinegar
1/2 teaspoon kosher salt, or to taste
For the ssäm sauce
2 tablespoons ssamjang fermented bean-and-chile paste (available in many Asian markets and online)
1 tablespoon gochujang chile paste (available in many Asian markets and online)
1/2 cup sherry vinegar
1/2 cup neutral oil, such as canola or grapeseed
Accompaniments
2 cups plain white rice, cooked
3 heads Bibb lettuce, leaves separated, washed and dried
Kimchi, if you can find it at the market
Recipe excerpted with permission from The Essential New York Times Cookbook: The Recipes of Record by Amanda Hesser, published by W. W. Norton & Company; 10th Anniversary edition. © 2021.
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Amanda coming thru with the proper pronunciation of gochujang and ssamjang!! Oysters are very common with bossam. It’s a Korean thing:)
This sure is reconstructed and Americanized version of the Korean original. In Korea Bossam is any piece of boiled pork wrapped in salted Napa cabbage, or fresh kimchi.
Oyster part comes from that fresh kimchi, we add that in Bossam kimchi as it will be eaten right away. Adding oyster usually shorten the preservation time of kimchi.
David Chang always talks about how different food from different cultures are actually can be pretty much same in its core. This shows in this recipe as roasting (rarely done in Korean cuisine, cause we don't usually have an oven at our home) rather than boiling (which can be quite labor intensive and also use soy bean paste and lots of aromatics), using different leafy greens and components than traditional fresh oyster kimchi and such. I find it quite interesting that how a food can be transformed so much in different culture while keeping the soul of it.
I so enjoy my subscription to the NYT and Recipes. Always a joy to read Sam's daily notes on what to cook NOW and ideas for the week.
Please try make all videos so that they are"cc" so those of us hard of hearing can follow you
the way of eating bossam is one bite!
Koreans routinely serve raw oysters with bossam.
It's not a David chang thing, it's a Korean thing.
If you eat Korean food with a wrap, you should eat it in one bite. Don't divide the wrap into two or three times like tacos. You can eat it with one bite at a time. That way, you can fully taste the taste of the food. If you can't eat it with one bite, make the wrap small so that you can eat it with one bite. It is a traditional Korean way to eat ssam. In Korea, no one eats ssam like tacos.
Ssam is supposed to be one bite, not a taco situation. Love the energy in this video.
ive made this 3 times and it is so delicious!!
I went to the butcher at ShopRite and I got an untrimmed 8.02lbs Pork Butt for $15.96. Can not wait!!!!!!
Sugar too often gets dismissed in western versions of asian cooking. Good to see it in the brine, but I believe authentic saam sauce includes a sweetener too.
I am loving this American twist
Do they mean Doenjang? Ssamjang is a mix of Gochujang + doenjang+ other seasonings. Doenjang is the fermented soybean paste and guchujang being the red pepper paste.
Amanda Hesser is so dreamy....
Fantastic sharing my friend~! Your recipe looks very delicious and aromatic~! Very delicious! Excellent job!
Would have been great to explain what Ssam is- wrap so people have better understanding of the dish.
I'm sold
i do love ssamjang
Who’s bright idea was the pair of feet visual? 😂 Editor needs a day off
For what is the sherry vinegar substituting?
Ikr? I get it, it's an Americans version. I've always used just a smidge of Korean vinegar (mine is 85% acidity 😳). And what's with all that oil in that jang?
Will this work without that big fat cap and rind? Can't find that at the grocery, Cash and Carry or Restaurant Depot.
yes any pork butt/shoulder will work....a nice bit of fatcap will help keep the pork from drying out
yum!
what's with the umlauts over the 'a' in ssam? There's no common romanization of Korean that takes umlauts.
afaik joke by david chang
what's with people caring so much about youtube titles, misspellings, comments etc
especially on this channel, im always surprised by the egregious criticism lol. everyone's a chef, a linguist, an artist, a genius on the internet 😂😂😂
@@baby_muppy i vehemently disagree with how your worded that
Ssam should be eaten in one bite
What's the recipe for the lime lemonade? And is it also in the NYT cookbook?
what temperature..all day?? Details please.
275-300 for 6-8 hours...
Buy the book 😉
Bib lettuce has no flavor. My mom usually uses curly leaf lettuce (red & green mix), sometimes some arugula, dandelion leaves, perilla leaves & sometimes miyeok 🤤 Ssam is eaten in one go, so don't make it too big... or say screw it & jam it in there. You can do it!
oyster is not pure Chang. Korean eat Bossam with Bossam kimchi and it has oyster in it. that's why. And don't put that much oil and vinegar in ssamjang plz...
Did they not cook it long enough so didn’t try to pull it 🤔
Beautiful fat cap!! I want SUM 🤤 right now!
I can't believe she is wearing that sweater! It's gorgeous. I don't even care about the food.
Those oven mitts are ridiculous.
No music needed.
They should have cut the fat cap down a bit.
They wanted the skin so they’d have to skin it, take whatever amount of fat out then put the skin back on to get that effect. They might need some twine or toothpicks(maybe stainless steel).
I think David Chang has the skin removed
This video is funny to me for all the wrong reasons
Is this a Tim Heidecker skit?
how???
yall have to eat it in one bite. any korean will tell you thats the rule
So. There were no Korean chefs available? Cool story, bro.
This is hardly even a Korean dish. Relax.
This isn’t really a traditional Bo ssam anyway
A fake corpse in the morgue on a recipe channel.....why?
It’s referring to a newspaper term.
I was up to you until the brown sugar part
Congratulations, you recreated Carolina/Tennessee barbecue and put it in a lettuce wrap
nope
My guess is the Korean version was the original.
Lol, no. Not even close.
@@deborahmac1997 it's not really an original, original korean recipe. but who cares, it's effing delicious nonetheless