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Receta Thanks, David Chang: Bo Ssam, Carrot Radish Salad, Cucumber Salad, Ssam Sauce
Ingredientes
- Ginger tea
- Shrimp and green onion pancakes
- Sauteed bean curd with mustard sauce and roasted sesame seeds
- Beef noodle soup
- Savory crab custards with spinach and zucchini
- Korean rice salad with spicy dressing
- Bo Ssam with cucumber & carrot/radish salad and ssam sauce
- Frozen yogurt and cookies
- David Chang's Bo Ssam w/ lettuce leaves, kimchi, dwen jang, white rice, ssam sauce, ginger scallion sauce, and vegetable salads
- P.S. (I didn't serve it with oysters.)
- Bo Ssam Serves 6 to 10
- 1 (8- to 10-pound) bone-in pork shoulder or pork butt
- 1/2 cup granulated sugar
- 1/2 cup plus 1 tablespoon coarse salt
- 7 tablespoons light-brown sugar
- 12 oysters, shucked, for serving
- 1 cup Napa Cabbage Kimchi, for serving
- 1 cup Napa Cabbage Kimchi, pureed, for serving
- 1 cup Ginger-Scallion Sauce, for serving
- 1 cup Ssam Sauce, for serving
- 2 cups steamed short-grain white rice, for serving
- 3 heads Romaine lettuce, leaves separated, washed and spun dry
- Sea salt
- 1 tablespoon ssamjang (soybean and chile-pepper paste)
- 1 1/2 teaspoons kochujang (Korean chile-pepper paste)
- 1/4 cup sherry-wine vinegar
- 1/4 cup grapeseed oil
- 1 medium onion, thin slice
- ½ lb. white radish
- 1 tsp. soy sauce
- ½ tsp. sugar
View Full Recipe at Marla in the Kitchen
