Sweet & Savory BBQ Glazed Bo Ssäm Content

Whenever we used to share our original Bo Ssäm recipe, we always got the same question—how do I make the glaze? As the Momofuku Bo Ssäm evolved over the years at Ssäm Bar, the team started making a glaze so that the Bo Ssäm would arrive at the table coated in a glossy sauce. The recipe for that glaze wasn’t in the original Momofuku cookbook, but with our new Momofuku Sweet & Savory Korean BBQ Sauce, you don’t even need a recipe. Just whisk it with some of the pork drippings, spread it on, and now your Bo Ssäm too can arrive at the table glossy and gorgeous.

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Place the pork shoulder in a large bowl or pan. Mix together the granulated sugar and Kosher salt, then rub the mixture into the meat; discard any excess mixture. Cover with a lid or plastic wrap and put it into the refrigerator for at least 6 hours, or preferably overnight.

Heat the oven to 300ºF. Remove the pork from the refrigerator and discard any juices that have accumulated. Transfer the pork to a roasting pan or a sheet pan with a wire rack and roast for 5–6 hours, until the pork is tender and yields to a fork.

Increase oven temperature to 450°F. Carefully collect about ¼ cup of the pork drippings and mix with the Momofuku Sweet & Savory Korean BBQ Sauce. Baste the pork with about half of the glaze, and roast until the glaze is glossy and bubbling, about 5–7 minutes.

Serve immediately with lettuce wraps, radishes, cucumbers, and steamed rice.