"Faux" Bo Ssam
무수분 수육·(musubun suyuk)
First-Generation Sunday Suppers: Gatherings & Feasts
This isn't a twelve-hour ordeal. Some cooks demand a fourteen-hour roasted version of bo ssam, but this waterless Dutch oven method hacks a three-pound pork shoulder: by building a bed of apples and onions, you create a natural, sweet steam room that gently braises the pork in its own juices. When the foil crackles in under an hour, the doenjang-slathered roast yields tender, intensely savory slices; tear off a crisp butter lettuce leaf, smear it with ssamjang, and eat with your hands.
Before you start
Use a heavy-bottomed Dutch oven.
A tight-fitting lid and thick walls are non-negotiable for trapping the steam and properly braising the meat without boiling water.
Ingredients
- boneless skinless pork belly2 lb
- doenjang2 tbsp
- garlic1 tbsp
- mirim1 tbsp
- yellow onion2 med
- sweet apple1 large
- scallions1 bunch
- garlic cloves10 small
- whole black peppercorns1 tsp
- dried bay leaves3 large
- Korean radish1 lb
- kosher salt1 tbsp
- sugar2 tbsp
- gochugaru4 tbsp
- rice vinegar2 tbsp
- fish sauce1 tbsp
- butter lettuce2 head
- ssamjang1/2 cup
- steamed white rice2 cup
Method
- 01
Massage the pork with a doenjang paste.
In a small bowl, mix the doenjang, minced garlic, and mirim until it forms a thick paste, then rub it all over the pork belly to naturally tenderize the meat.
- 02
Layer the aromatics in a heavy Dutch oven.
Lay down a tight, even layer of onion rings, followed by the scallion pieces to protect the meat from the direct heat of the bottom of the pan.
- 03
Place the pork on the scallions and surround it with the remaining aromatics.
Rest the doenjang-rubbed pork directly on the scallions, then tuck the apple slices, whole garlic cloves, peppercorns, and bay leaves around and over the meat.
- 04
Braise over medium-low heat without adding any water.
Cover tightly with a lid and cook for 50 to 60 minutes; as the pot heats, the onions and apples will release their natural moisture to gently steam the pork.
- 05
Turn off the heat and let the pork rest undisturbed.
Leave the lid on and let the pot sit for 10 minutes so the meat reabsorbs its juices, preventing it from crumbling when sliced.
- 06
Salt the radish for the crunchy salad.
Toss the radish matchsticks with the kosher salt and sugar, letting them sit for 15 minutes to draw out their water.
- 07
Aggressively squeeze the radish dry before dressing.
Take handfuls of the radish and squeeze out as much liquid as humanly possible over the sink, then toss the dried radish with the gochugaru, rice vinegar, and fish sauce.
- 08
Slice the pork and assemble the ssam.
Discard the cooked fruit and vegetables, slice the rested pork crosswise into quarter-inch pieces, and serve immediately with the fresh lettuce, rice, spicy radish salad, and ssamjang.
Notes
Do not substitute doenjang with Japanese miso.
Miso is far too delicate and lacks the robust, earthy pungency required to properly tame the pork fat.
Squeeze the radish like your life depends on it.
The secret to an authentically crunchy restaurant-style salad that won't turn soggy is forcefully expelling all the liquid after salting.
From Cook Korean in America.