Momofuku’s Bo Ssam
About This Momofuku Bo Ssam Recipe
I’ve seen pictures and videos floating around of Momofuku’s Bo Ssam and have been dying to try it. Unfortunately, I’m not super close his restaurant in Vegas, and when I did dine there, I didn’t feel like shelling out $250 for the large dish. So, recently I had a little rush of energy and figured I’d attempt the recipe thinking it’s a good substitute to make for the holidays if turkey and ham aren’t really your thing.
The recipe from the Cookbook Momofuku (affiliate link)
In the recipe David Chang suggests serving as lettuce wraps, but I remixed it and served it with his steamed buns recipe. Like I said, I had a burst of energy and when this whole thing was over, I no longer had said energy…
The recipe also says to cook the pork butt for 6 hours…. mine took about 12ish hours to become tender. Good Luck! It’s a fun dish to eat!
Why You’ll Love This Bo Ssam
Ultra-tender, fall-apart pork with a shattering caramelized crust
Two addictive sauces: ginger-scallion and ssam sauce
Feels restaurant-level but is almost entirely hands-off
Perfect centerpiece for holidays, parties, or lazy Sundays
Serve with bao buns, rice, lettuce wraps, kimchi, or all of the above
Makes your house smell insanely good
Ingredients You’ll Need
Pork
Bone-in pork butt
White sugar
Kosher salt
Brown sugar
Ginger-Scallion Sauce
Scallions
Fresh ginger
Neutral oil
Light soy sauce
Sherry vinegar
Salt
Ssam Sauce
Ssamjang
Gochujang
Sherry vinegar
Neutral oil
To Serve
Kimchi
Hoisin
Bao buns or steamed rice
Bibb lettuce
Oysters (optional, but part of the OG spread)
How to Make Bo Ssam
Start by rubbing the pork butt with a mix of sugar and salt, then let it rest overnight so it cures lightly and draws out moisture. The next day, roast it low and slow at 300°F until the meat is incredibly tender — the book suggests 6 hours, but mine took nearly 12–14 for two large shoulders, so don’t stress if it takes longer.
While it cooks, mix together the bright, punchy ginger-scallion sauce and the umami-packed ssam sauce.
For serving, blast the pork at 500°F with a brown sugar–salt rub until the exterior becomes deeply caramelized and crisp. Serve it whole with sauces, bao buns, kimchi, rice, lettuce, or whatever you love.
Tips for Success
Longer is better: If it’s not falling apart at 6 hours, keep going. Some cuts take 10–14 hours.
Don’t skip the overnight salt-sugar cure — it seasons the meat all the way through.
Let the sauces sit so the flavors meld.
Finish hot: The 500°F blast makes the signature glossy crust.
Save leftovers — they make incredible fried rice or noodle bowls.
Frequently Asked Questions
Why did my pork take so long?
Every pork shoulder is different. Size, fat content, and bone placement all affect cooking time. Low-and-slow is forgiving — just keep roasting until it yields easily.
Do I have to use a bone-in shoulder?
Bone-in tastes better and cooks more evenly, but boneless works too.
Can I make this ahead?
Yes — cook the pork fully, refrigerate, then reheat covered at 300°F. Do the high-heat caramelization right before serving.
What to Serve with Bo Ssam
Bao buns
Bibb lettuce or cabbage leaves
Steamed rice
Kimchi
Pickled cucumbers
Scallion pancakes
Roasted sweet potatoes
Quick pickled radishes
More Recipes You’ll Like
Momofuku’s Bo Ssam
PORK BUTT
1 whole bone-in pork butt or picnic ham (8 to 10 pounds)
1 cup white sugar
1 cup plus 1 tablespoon kosher salt
7 tablespoons brown sugar
GINGER-SCALLION SAUCE
2½ cups thinly sliced scallions, both green and white parts
½ cup peeled, minced fresh ginger
¼ cup neutral oil (like grapeseed)
1½ teaspoons light soy sauce
1 scant teaspoon sherry vinegar
½ teaspoon kosher salt, or to taste
SSAM SAUCE
makes 1 cup
1 tablespoons fermented bean-and-chili paste (ssamjang)
1/2 tablespoon chili paste (kochujang)
1/4 cup sherry vinegar
1/4 cup neutral oil (like grapeseed)
ACCOMPANIMENTS
Kimchi
Hoisin sauce
Bao Buns (there is a Momofuku recipe for steamed buns that I used)
Other suggested accompaniments (that I did not make/use)
Steamed Rice
Oysters
Bibb Lettuce
Instructions
Put the pork shoulder in a roasting pan, ideally one that holds it snugly. Mix together the granulated sugar and 1 cup of the salt in a bowl, then rub the mixture into the meat; discard any excess salt-and-sugar mixture. Cover the pan with plastic wrap and put it into the fridge for at least 6 hours, or overnight.
Heat the oven to 300°F. Remove the pork from the refrigerator and discard any juices that have accumulated. Put the pork in the oven and cook for 6 hours, basting with the rendered fat and pan juices every hour. The pork should be tender and yielding at this point- it should offer almost no resistance to the blade of a knife and you should be able to easily pull meat off the shoulder with a fork. *It actually took me 14 hours to slow cook 2 10 lb shoulders, so don’t worry if it’s not fall off the bone tender at this point, just keep cooking low and slow.
Meanwhile, make the ginger-scallion sauce. In a large bowl, combine the scallions with the rest of the ingredients. Mix well and taste, adding salt if needed.
Then move on to the ssam sauce by combining all of the ingredients in a medium bowl and stir until evenly mixed.
When ready to serve- turn oven up to 500°F
Stir together the remaining 1 tablespoon salt and the brown sugar and rub the mixture all over the pork. Put it in the oven for 10-15 minutes until the sugar has melted into a crisp, sweet crust.
Serve the bo ssam whole and hot, surrounded with the accompaniments.
