My good friend Laura’s brother, Daniel Winer, is a jack of all trades. He does so many things, and he does them all well. So when he suggested that I make this version of Bo Ssäm – Ginger Scallion Sauce ‘cause it’s crazy easy and tastes complex enough to claim you slaved over it for three days straight, I jumped.
Note: Vegetarians, vegans and pescatarians can substitute cooked tofu or fish for the pork. For those who don’t eat pork, BBQ chicken or beef would also work in these yummy lettuce wraps.
- 1 c sugar
- 1 c coarse salt
- 8 – 10 lb bone-in pork shoulder
Combine sugar and salt and rub mixture all over pork; cover and refrigerate overnight.
Rinse pork thoroughly and pat dry. Place in roasting pan or casserole that just fits and cook for 5 – 6 hours at 300 F, basting every hour.
Remove pork and let sit for 30 minutes, then cut or pull pork into whatever size pieces you prefer.
Ginger Scallion Sauce
- 2 bunches scallions, finely chopped
- 1/2 c finely minced ginger
- 1/4 c seasoned rice wine vinegar
- 2 T avocado oil
- 2 t soy sauce
Combine ingredients in a small bowl. Adjust amount of vinegar, oil and soy sauce to taste. Serves 6 – 8.
Ssämjang (Korean Dipping Sauce)
- 1/4 c fermented soybean paste (doenjang)
- 1 – 2 t Korean hot pepper paste (gochujang)
- 1 garlic clove, minced
- 1 scallion, chopped
- 1 t sugar or honey
- 2 t toasted sesame oil
- 1 t toasted sesame seeds
Combine ingredients in a small bowl. Cover and refrigerate for up to 1 week. Serves 6.
- While you’re twiddling your thumbs as Bo Ssäm cooks itself, read the brilliant Min Jin Lee‘s epic novel Pachinko, a deeply moving story of Korean-Japanese culture.
- Min Jin Lee discusses Pachinko below.
- Watch Min Jin Lee answer the question ‘Are Korean’s Human?‘
- Here are some top-notch tips on cooking short-grain sushi rice and a slightly different take on Bo Ssäm.
- Watch Bo Ssäm being cooked below.