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.
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.