There’s a certain joy that fills the kitchen when the aroma of slow-roasted pork wafts through the air; it transforms any ordinary day into a special occasion. I vividly remember the first time I savored Momofuku-Style Bo Ssäm at a bustling restaurant, where friends gathered around shared plates, laughter, and good food. This dish effortlessly marries tender, melt-in-your-mouth pork with vibrant accompaniments like kimchi and fragrant jasmine rice.
As I took the first bite, I knew I had to recreate this amazing experience at home. Perfect for a cozy family dinner or a lively get-together, this recipe is surprisingly straightforward and guarantees to impress without the fuss. With a little patience and just a handful of ingredients, you can become the star of your own kitchen. So roll up your sleeves, and let’s dive into creating this mouthwatering masterpiece and watch your loved ones gather around for a taste of something truly special!
Why is Momofuku-Style Bo Ssam so irresistible?
Flavor Explosion: Experience the rich, savory flavor of slow-roasted pork infused with a delightful brown sugar crust.
Easy to Make: With just a few steps and minimal hands-on time, you’ll create a dish that feels gourmet without the hassle.
Shareable Delight: Perfect for gatherings, it encourages everyone to dig in and celebrate together with fresh, vibrant sides like lettuce and kimchi.
Versatile Pairings: Serve with Jasmine rice and your favorite sauces for customization, appealing to every palate.
Impressive Presentation: Your table will look stunning with the colorful assembly of pork and sides, sure to impress guests!
Dive into this show-stopping dish and discover why this Korean-inspired feast continues to be a favorite for food lovers everywhere!
Momofuku-Style Bo Ssam Ingredients
• Get ready to savor every bite of this delightful dish!
For the Pork
- Pork butt – A 5-8 lbs whole, bone-in cut breaks down beautifully, yielding incredibly tender meat.
- White sugar – ½ cup helps create that beautiful caramelized crust on the pork.
- Salt – ½ cup ensures the pork is perfectly seasoned and retains moisture during roasting.
- Brown sugar – 5 tablespoons for a sweet glaze that contrasts beautifully with the savory pork.
For the Sides
- Kimchi – Essential for serving, its tanginess adds a fantastic zing that brightens every bite.
- Butter lettuce – Fresh and crisp, it’s perfect for wrapping your pork and adding a crunchy texture.
- Jasmine rice – 2-3 cups of cooked rice serve as a comforting base to soak up flavors.
For Ssam Sauce
- Ssamjang – 3 tablespoons deliver a bold kick of flavor to complement your pork.
- Gochujang – 1 tablespoon gives the sauce a lovely depth and a hint of sweetness.
- Rice vinegar – 1 tablespoon helps to balance the richness of the pork.
- Sugar – ½ tablespoon rounds out the sauce’s profile for a touch of sweetness.
- Warm water – 2 tablespoons help to thin out the sauce for perfect dipping consistency.
For Ginger Scallion Sauce
- Avocado oil – ¼ cup is ideal for its neutral flavor and high smoke point when heating.
- Green onions – 3 stalks, thinly sliced add a fresh, bright note that elevates the dish.
- Grated ginger – 1 tablespoon perfumes the sauce with a zesty punch.
- Minced garlic – 1 tablespoon brings a warm, aromatic essence to the sauce.
- Low sodium soy sauce – 1 tablespoon ensures saltiness without overpowering the other flavors.
- Salt – ½ teaspoon enhances the overall taste, while
- Black pepper – ½ teaspoon adds just the right amount of warmth.
Discover how these Momofuku-Style Bo Ssam ingredients come together to create a truly unforgettable meal!
How to Make Momofuku-Style Bo Ssam
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Rub the Pork: Start by generously rubbing the entire pork shoulder with salt and white sugar. Wrap it in plastic wrap and let it chill in the refrigerator for 12 to 24 hours, allowing the flavors to deepen.
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Prepare the Pork: After marinating, remove the plastic wrap and discard any excess liquid. Gently scrape off the salt and sugar mixture but avoid rinsing the pork to keep that delicious flavor intact.
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Preheat the Oven: Set your oven to 300°F (150°C). Line a baking tray with parchment paper or foil to catch those mouthwatering drippings.
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Roast the Pork: Place the pork fat side up on the prepared tray. Roast it in the oven for 3-4 hours, basting with the juices every 40 minutes. The goal is to achieve pull-apart tenderness. After roasting, let it rest for 10 minutes.
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Make the Sauces: While the pork cooks, take the time to prepare your dipping sauces for an extra layer of flavor.
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For Ginger Scallion Sauce: Heat the avocado oil in a small pot until warm. Pour this over the ginger scallion mix to infuse those vibrant flavors.
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For Ssamjang Sauce: In a bowl, combine Ssamjang, Gochujang, rice vinegar, sugar, and warm water. Stir well until the mixture is smooth and well blended.
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Prepare the Sides: Rinse and separate the butter lettuce leaves, cook your jasmine rice, and chop the kimchi into bite-sized pieces. Each element adds the perfect crunch and zing.
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Apply Brown Sugar: Increase your oven temperature to 500°F (260°C). Rub the brown sugar all over the pork to create that coveted glaze.
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Final Roast: Roast the pork for an additional 5-10 minutes, or until the sugar caramelizes. For even better texture, broil for 2-3 minutes to get that crispy crust.
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Serve and Enjoy: Allow the pork to rest for 10-15 minutes before carving. Serve with the sides and enjoy this mouthwatering feast with loved ones!
Optional: Consider adding some sliced radishes for extra crunch and flavor.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These delicious Momofuku-Style Bo Ssäm is a fantastic choice for meal prep enthusiasts! You can marinate the pork by rubbing it with salt and white sugar up to 24 hours in advance to allow the flavors to deepen. After marinating, simply scrape off the excess mixture, refrigerate the pork, and it will be ready for roasting when you’re ready to serve. Meanwhile, you can prepare the sauces and sides like kimchi and jasmine rice up to 3 days in advance—just store them properly in the refrigerator to maintain quality. When it’s time to enjoy your feast, roast the pork as directed, apply the brown sugar glaze, and serve with the prepared accompaniments for a flavorful meal with minimal last-minute effort!
Momofuku-Style Bo Ssam Variations
Feel free to adjust and play around with this recipe to suit your tastes and dietary needs!
- Spicy Kick: Add sliced fresh chili or a dash of chili oil to your dipping sauces for an extra heat boost.
- Herb Infusion: Introduce fresh herbs like cilantro or mint into the Ginger Scallion Sauce for a fresh, fragrant twist.
- Sweet Addition: Toss in diced pineapples when serving to add a juicy, tropical flavor that complements the savory pork.
- Gluten-Free: Swap the soy sauce for tamari or coconut aminos to keep it gluten-free while maintaining that umami taste.
- Crispy Topping: Add crushed peanuts or toasted sesame seeds as a garnish for a fabulous crunch that layers texture.
- Seasoned Rice: Cook the jasmine rice with a splash of coconut milk or broth and a pinch of salt for an enhanced flavor profile.
- Vegetarian Version: Use marinated tofu or jackfruit in place of pork for a plant-based alternative that still delivers great flavor.
- Different Meat: Substitute the pork with chicken thighs or a seasoned cornish hen for a lighter version that cooks in less time.
With these variations, you can create memorable meals suited for every occasion!
How to Store and Freeze Momofuku-Style Bo Ssam
Fridge: Store any leftover pork in an airtight container for up to 3 days. This keeps the meat tender and ready for delicious leftovers.
Freezer: For longer storage, wrap the pork tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months to maintain its flavor and texture.
Reheating: When you’re ready to enjoy the frozen pork, thaw it overnight in the fridge, then reheat gently in the oven at 250°F (120°C) until warmed through.
Serving Tip: Pair reheated slices with fresh kimchi and warm jasmine rice for a delightful meal just like the first time!
Expert Tips for Momofuku-Style Bo Ssam
Patience Pays Off: Allow the pork to marinate for the full 12-24 hours; this not only enhances flavor but ensures a juicy outcome.
Don’t Rinse: After removing the salt and sugar mixture, resist the urge to rinse the pork—this will wash away the seasoning and depth of flavor.
Baste Regularly: Basting the pork every 40 minutes keeps it moist and full of flavor. This step is crucial for achieving that perfect tenderness in your Momofuku-Style Bo Ssam.
Watch the Sugar: When applying the brown sugar crust, monitor it closely in the oven. You want a beautiful caramelized glaze, not burnt sugar, for that perfect finish.
Rest Before Carving: Allow the pork to rest after cooking—it ensures juiciness and easier slicing, so each bite is melt-in-your-mouth tender.
What to Serve with Momofuku-Style Bo Ssam?
To create a complete dining experience that celebrates the flavors of this succulent pork dish, consider these delightful pairings.
- Creamy Jasmine Rice: The fluffy, aromatic rice is a comforting base that soaks up the juicy pork drippings beautifully.
- Tangy Kimchi: Adding a side of kimchi introduces a spicy, tangy crunch that contrasts wonderfully with the rich pork.
- Fresh Butter Lettuce Wraps: These crisp leaves offer a delightful crunch and are perfect for wrapping the pork and toppings.
- Ginger Scallion Sauce: This zesty sauce brightens the dish with fresh flavors, enhancing the overall experience with each bite.
- Spicy Ssamjang Sauce: Having this robust dipping sauce on hand allows everyone to customize their bites with an extra kick of flavor.
- Roasted Vegetables: Consider serving seasonal roasted veggies, like carrots and Brussels sprouts, for a hearty and nutritious addition to your meal.
- Chilled Soju or Beer: For a festive touch, serve alongside chilled soju or a light beer, complementing the savory flavors of the dish.
- Fruit Sorbet: Finish your meal on a refreshing note with a light fruit sorbet, cleansing the palate and providing a sweet contrast.
- Pickled Radishes: Their crunch and tanginess make for a perfect accompaniment that enhances the main dish’s flavors.
Momofuku-Style Bo Ssam Recipe FAQs
How do I select the best pork butt for this recipe?
When choosing your pork butt, look for a cut with good marbling, which ensures tenderness and rich flavor. The meat should have a pinkish-red color with a slightly white fat cap; avoid pieces with dark spots or an off smell.
What is the best way to store leftover Bo Ssam?
Store any leftover pork in an airtight container in the refrigerator for up to 3 days. Make sure to let the pork cool completely before sealing it to avoid moisture buildup. This can help keep the meat juicy and ready for delightful leftovers!
Can I freeze Momofuku-Style Bo Ssam?
Absolutely! For freezing, wrap the pork tightly in plastic wrap followed by aluminum foil to prevent freezer burn. You can keep it frozen for up to 3 months. When you’re ready to enjoy, thaw it in the fridge overnight, then gently reheat in the oven at 250°F (120°C) until warmed through.
What should I do if my pork butt isn’t becoming tender?
If your pork isn’t tender after roasting, it may need more time in the oven. Be sure to check if it’s started to pull apart easily; if not, continue roasting, basting it every 40 minutes. The ideal cooking time is typically 3-4 hours at 300°F (150°C). Additionally, be cautious not to cover the pork while snooping as this might hinder the tenderization process.
Are there any dietary considerations for this recipe?
This dish is generally safe for many diets, but always confirm with your guests about allergies, especially with ingredients like soy sauce in the Ginger Scallion Sauce and the specific sauces made for serving. If someone has gluten concerns, consider using gluten-free soy sauce. For a lower-carb version, serve the pork with steamed vegetables instead of rice!
How long should I let the pork rest before serving?
After roasting, let the pork rest for 10-15 minutes. This resting period helps redistribute the juices within the meat, ensuring each slice is moist and flavorful. Your patience will be rewarded with melt-in-your-mouth deliciousness!

Savory Momofuku-Style Bo Ssam: A Perfect Pork Feast!
Ingredients
Equipment
Method
- Rub the Pork: Start by generously rubbing the entire pork shoulder with salt and white sugar. Wrap it in plastic wrap and let it chill in the refrigerator for 12 to 24 hours, allowing the flavors to deepen.
- Prepare the Pork: After marinating, remove the plastic wrap and discard any excess liquid. Gently scrape off the salt and sugar mixture but avoid rinsing the pork.
- Preheat the Oven: Set your oven to 300°F (150°C). Line a baking tray with parchment paper or foil to catch the drippings.
- Roast the Pork: Place the pork fat side up on the prepared tray. Roast in the oven for 3-4 hours, basting with juices every 40 minutes.
- Make the Sauces: While the pork cooks, prepare your dipping sauces.
- For Ginger Scallion Sauce: Heat avocado oil in a small pot, then pour over ginger scallion mix.
- For Ssamjang Sauce: Combine Ssamjang, Gochujang, rice vinegar, sugar, and warm water in a bowl.
- Prepare the Sides: Rinse and separate butter lettuce leaves, cook jasmine rice, and chop kimchi.
- Apply Brown Sugar: Increase oven temperature to 500°F (260°C). Rub brown sugar over the pork.
- Final Roast: Roast for an additional 5-10 minutes until sugar caramelizes, broil for 2-3 minutes if needed.
- Serve and Enjoy: Allow pork to rest for 10-15 minutes before carving. Serve with sides.