David Chang’s version of bo ssäm is easily one of my favorite meals in the world. His somewhat American BBQ style spin to the traditional Korean dish creates an immensely satisfying and memorable meal with such a minute amount of prep it’s ridiculous not to make this the next time you are having friends or family over for dinner.
Marcus and I first experienced the wonders of this dish 3 years prior when I made 20 lbs of pork shoulder (twice this recipe) for a Christmas Day feast. It has lived in our hearts and minds, as well as the hearts and minds of those who partook in its fabulousness since that time.
Roasting Hour 4 of 6.
Maybe it’s the cold; maybe it’s cabin fever; maybe I’m just really bored these days and need a new hobby–who knows–but I couldn’t get the thought of this succulent, crispy, gooey, salty and sweet loveliness out of my head. For weeks I had been talking about bo ssäm–I just needed an excuse to purchase and make 10 lbs of roast pork. When a back-to-back dinner for four on Thursday and for five on Friday presented itself, I jumped at the opportunity.
Today, as I was chatting on the phone with my mom while putting these potatoes together for ‘lunch,’ she informed me that it was ten to five at night. Exactly how much time did I spend hanging out reading stories and singing with Faye? Do babies have special Jedi-like powers? Are they in possession of a Dr. Who memory worm?
On the plus side, I like these potatoes. I like them a lot. They taste good, are easy to put together, have a giant serving of green veggies, and I’m not left with a disaster area in my kitchen afterwards.
On an even happier note, Faye has started showing immense interest in food this past month. Every time I put something in my mouth, she imitates chewing which is ridiculously adorable. These stuffed baked potatoes were no exception and she chewed intensely on air while staring at Marcus and I as we shoveled forkful upon forkful of tasty cheesy goodness down our gullets. I felt it only fair to give her a taste and she made good work of sucking the juices off a broccoli stem. I guess the kid has good taste.
It’s a little past midnight and I kid you not, we literally just finished eating dinner 10 minutes ago. Mind you, I started prepping for this dish two days ago. Don’t freak out, this dish does not take 48 hours to make. You just need a child that is willing to sleep without your lips kissing the top of her head the entire time her eyes are closed.
Aside from a little bit of super simple prep work, this dish takes only moments to put together. It tastes great warm, room temperature, or cold, so if your dog wants to go out the moment your kid decides to go nuts, don’t worry about the dish losing any of its lovely flavor or texture. It will still be there when you finally find that moment to eat.
It’s 1 am, the night before a gigantic snowstorm, and we have hardly anything in the house. Luckily, my husband purchased two roasted chickens from Whole Foods the other day and I only used one for the Kimchi Fried Rice with Chicken. Again, it’s 1 am. All take-out is closed; our only option is this chicken. He suggests a chicken salad sandwich, only we’re out of mayo and eggs so I can’t even make mayo if I wanted to do so. I stare longingly into the fridge looking for a spark of inspiration and BINGO! Frank’s Red Hot Sauce stares back at me, begging to be used. A few more staples and ten minutes later we had dinner. A very, very tasty dinner.
I’ve been on a soup kick lately because it is super easy to make and gives me a giant dose of veggies. Plus, soup has been known to keep one satiated longer which is great because I’m finding that I have to choose between eating, sleeping, or catching up on some mundane house chore. Usually, catching up on the house chores wins out (quickly followed by a small creative project) and when I finally head to bed (around 2ish) I find I’m starving.
Giant bonus, Faye completely digs this soup. I let her try a bit from her own spoon and she went nuts for it.
Dessert for Breakfast: Oatmeal with Dark Chocolate Chips, Cherries, Flax Seeds, and Pumpkin Seeds.
Let me put this out there early on in this blog: I hate breakfast. I dislike most “breakfasty” type foods. If I can wait until lunchtime to eat, I do. If it’s anywhere close to noon, I will hem and haw until a feasible lunch time rolls around.
There are those times when it’s 8 or 9 am, I’m starving, and there is nothing in the house for me to eat, so I must look to a breakfast food. A breakfast food that is quick and easy to assemble as well as easy for me to get down without gagging.
Last week, after one such day, I stumbled upon this beauty. Not only is this oatmeal quick and easy, but it is absolutely delicious!!!! I find myself looking forward to breakfast when I awake.