Momofuku Bossam (or Bo ssam) 

I've made this last weekend. Its the best new recipe ( really a whole meal in one) I've made in years. Its not difficult. Works well for a meal with friends , has a bit of theatre about it, is quite informal , scales really well , I made it with pork shoulder and 2 kilos was £20 , so affordable, and 90" can be done before peopel arrive. I bought some chinese pancakes ( Like crispy duck) and they go in the steamer and add a bit of carb to the meal Did it with rasberry souffles which was lucky because the pancakes are very moreish and we were all stuffed

Mmm, this looks fantastic!

I made this on thanksgiving today & it was so good

Making this today. Super hyped.

I need this!

doggo got some schmackos at the end! i'm gonna tell my mom to cook this so i can have some too! 😁

What temp for 5 hours

The ‘shallots’ looks like green onion AKA scallion, recipes looks great!

This looks great, but I wonder does the oyster add anything special in terms of flavour or texture?

What can I substitute for sherry vinegar?

😋👍🏻👍🏻👍🏻

굴보쌈 나이스

Does chef chang put the Ssam on the pork and then roast it or does like this

What culture is this from

I showed this one to hubs. His response? That’s pure Food Porn 😝

Oyster threw me way off

I put it in the oven, it's been 32 hours... still not cooked. Does the oven just know what temperature it should be?

I'm the boss of a bossam restaurant. This is not Bossam. No Korean calls it bossam. Only David Jang is called bossam. And they sell it in Japanese restaurants. That's just an Asian version of the American Pulled Fork. Bossam must have boiled pork. Boiled pork and grilled pork in the oven, it have a completely different taste and texture. Boiled technology with a soft texture so that the smell of pigs is not disgusting is a completely different cooking technique than grilled pigs in an oven. We can call this momofuku food a Korea way Pulled fork. Fusion is the beginning of a traditional variation. Momofuku's bossam is not a variation of Korean food tradition, but an unidentified food. Does Chef David Jang know that this is a ridiculous pathetic thing? The wrong Korean traditional food is sold in the wrong way at a Japanese restaurant. If he knew and did, he would have really insulted Koreans I don't know who you are. but I think you are Korean. If you are Korean and still introduce this recipe as bossam, you are taking the lead in promoting the wrong Korean food to foreign countries

I've tried this at Majordomo and it was good. However, this is NOT bossam, this is pulled pork with random condiments. David Chang must be going through an identity crisis because this is not Korean food lol. A true Korean would know you don't eat bossam with ssamjang or gochujang or scallion oil (?!?), you eat it with fermented shrimp sauce and radish kimchi and napa cabbage. Disgrace.