Bo Ssam


Momofuku. Má Pêche. Milk Bar. Ko. The list goes on. Next time I’m in New York, I’m determined to go to one of Chef David Chang’s celebrated restaurants, no matter how long the wait for a table may be. But, while I’m waiting for that day to come, it turns out that one of his most talked about dishes is entirely possible to create at home. Referred to as the “Bo Ssam Miracle” by New York Times food critic Sam Sifton, Bo Ssam is a Korean take on a slow-roasted pork shoulder, pulled apart and served in lettuce wraps with rice, kimchi and an array of condiments.

So my friends, without further ado, behold the Bo Ssam Miracle:Ready to attempt this one at home? You can find David Chang’s very own recipe here.

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