SERVES
ACTIVE TIME
TOTAL TIME
This is one of the easiest—and most impressive—ways to feed a crowd in this book. Inspired by the classic Korean dish popularized in the US by David Chang of Momofuku, bo ssam is slow-cooked pork that is caramelized on the outside, meltingly tender within. This version simplifies Chang’s method while keeping the flavor intact. The pork is seasoned overnight then cooks low and slow for about 5 hours. Hands-on time is minimal and the payoff is huge. Serve it family-style, letting everyone build their own wraps with lettuce, rice, kimchi, and ssam sauce—a savory miso-based sauce with gochujang for depth and umami. Bone-in pork has a richer flavor, but boneless works just fine if that’s what you can find.
PORK BUTT
2 tablespoons kosher salt
2 tablespoons brown sugar
1 (5-pound) bone-in pork butt or shoulder
SSAM SAUCE
2 tablespoons brown miso
2 tablespoons gochujang (Korean chili paste)
½ cup apple cider vinegar
1 tablespoon honey
2 cloves garlic
1-inch knob ginger, peeled and roughly chopped
½ cup avocado oil
ACCOMPANIMENTS
Kimchi, for serving
4 cups cooked white rice
2 large heads butter lettuce, washed and dried
SERVES
ACTIVE TIME
TOTAL TIME
This is one of the easiest—and most impressive—ways to feed a crowd in this book. Inspired by the classic Korean dish popularized in the US by David Chang of Momofuku, bo ssam is slow-cooked pork that is caramelized on the outside, meltingly tender within. This version simplifies Chang’s method while keeping the flavor intact. The pork is seasoned overnight then cooks low and slow for about 5 hours. Hands-on time is minimal and the payoff is huge. Serve it family-style, letting everyone build their own wraps with lettuce, rice, kimchi, and ssam sauce—a savory miso-based sauce with gochujang for depth and umami. Bone-in pork has a richer flavor, but boneless works just fine if that’s what you can find.
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© eating for life 2026
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