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June 15, 2009

For a party on Saturday, M. and Akiko made Bo Ssäm, a specialty of Momofuku Ssäm Bar (Akiko used to be a chef there). It’s an entire pork butt that is brined, slow-cooked, and basted with brown sugar. It’s so tender that it falls apart with the flick of a fork. You wrap it in lettuce leaves with a variety of quick-pickles (Asian pear, ginger, red onion, jicama, cucumber, and radishes), sagyegeol ssäm jang (a Korean soybean paste), kimchee, and rice.* It is out of this world. Here’s mine (hell yeah I ate meat for the occasion!): And I totally ate some for breakfast the next day. * At Ssäm Bar it’s served with raw oysters. You may remember Anthony Bourdain and David Chang gorging on it on an episode of “No Reservations.”

For a party on Saturday, M. and Akiko made Bo Ssäm, a specialty of Momofuku Ssäm Bar (Akiko used to be a chef there).

It’s an entire pork butt that is brined, slow-cooked, and basted with brown sugar. It’s so tender that it falls apart with the flick of a fork. You wrap it in lettuce leaves with a variety of quick-pickles (Asian pear, ginger, red onion, jicama, cucumber, and radishes), sagyegeol ssäm jang (a Korean soybean paste), kimchee, and rice.*

It is out of this world.

Here’s mine (hell yeah I ate meat for the occasion!):

And I totally ate some for breakfast the next day.

* At Ssäm Bar it’s served with raw oysters. You may remember Anthony Bourdain and David Chang gorging on it on an episode of “No Reservations.”

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  1. humblecuisine reblogged this from noraleah and added:
    your friends do, can i be one
  2. noraleah posted this