Pork bossam from momofuku recreated
Pork bossam from momofuku recreated! is a medium Korean recipe that serves 4. 550 calories per serving. Recipe by Zach on YouTube.
Prep: 30 min | Cook: 3 hrs 10 min | Total: 4 hrs
Cost: $20.40 total, $5.10 per serving
Ingredients
- 2.5 lb Pork Shoulder (trim excess fat, cut into a single 3‑4" piece for even roasting)
- 2 Tbsp Kosher Salt (part of 50/50 salt‑sugar rub)
- 2 Tbsp Granulated Sugar (part of 50/50 salt‑sugar rub and also used in glaze)
- 0.25 cup Mirin (Japanese sweet rice wine, adds depth to glaze)
- 0.25 cup Soy Sauce (use low‑sodium if preferred)
- 0.25 cup Granulated Sugar (for the soy‑mirin glaze)
- 2 cup Short‑Grain Rice (uncooked; rinse before cooking)
- 12 pieces Butter Lettuce Leaves (whole leaves for wrapping)
- 1 Tbsp Fresh Ginger (peeled and finely grated)
- 3 stalks Scallions (thinly sliced, green and white parts)
- 1 tsp Sesame Oil (to finish the ginger‑scallion sauce)
- 1 tsp Rice Vinegar (adds brightness to sauce)
- 0.5 cup Water (for adjusting glaze consistency if needed)
Instructions
Season the Pork
Pat the pork shoulder dry, then rub it evenly with a 50/50 blend of kosher salt and granulated sugar (2 Tbsp each). Let it rest at room temperature for 15 minutes to draw out moisture.
Time: PT15M
Roast the Pork Low and Slow
Preheat the oven to 300°F (150°C). Place the seasoned pork in a Dutch oven, cover tightly, and roast for 3 hours until the meat is fork‑tender.
Time: PT3H
Temperature: 300°F
Prepare the Soy‑Mirin Glaze
While the pork roasts, combine equal parts mirin, soy sauce, and granulated sugar (¼ cup each) in a saucepan. Bring to a gentle boil, then reduce over medium heat until the mixture thickens to a syrupy consistency, about 5‑7 minutes.
Time: PT7M
Make the Ginger‑Scallion Sauce
In a mixing bowl, combine grated ginger, sliced scallions, 1 tsp sesame oil, 1 tsp rice vinegar, a pinch of sugar, and 1 Tbsp soy sauce. Mix well and set aside.
Time: PT5M
Cook the Rice
Rinse 2 cups short‑grain rice until water runs clear. Cook in a rice cooker or pot with 2 ¼ cups water. Keep warm until serving.
Time: PT20M
Rest and Slice the Pork
Remove the pork from the Dutch oven, transfer to a cutting board, and let rest for 10 minutes. Slice the meat thinly against the grain.
Time: PT10M
Glaze the Pork Slices
Heat a skillet over medium‑high heat. Add the sliced pork and pour in the prepared soy‑mirin glaze. Toss quickly, allowing the glaze to coat the meat and reduce further, about 2‑3 minutes.
Time: PT3M
Assemble Lettuce Wraps
Place a lettuce leaf on a plate, add a spoonful of rice, a few glazed pork slices, and drizzle with ginger‑scallion sauce. Fold and enjoy.
Time: PT5M
Nutrition Facts
- Calories
- 550
- Protein
- 30 g
- Carbohydrates
- 70 g
- Fat
- 15 g
- Fiber
- 2 g
Dietary info: Dairy‑free, Nut‑free, Can be made gluten‑free with tamari
Allergens: Soy, Sesame, Gluten (soy sauce)
Ingredient Substitutions
- Instead of Pork Shoulder: Pork Belly, Pork Butt
- Instead of Kosher Salt: Sea Salt
- Instead of Granulated Sugar: Brown Sugar
- Instead of Mirin: Sake + sugar, Rice vinegar + sugar
- Instead of Soy Sauce: Tamari (gluten‑free)
- Instead of Granulated Sugar: Brown Sugar
- Instead of Short‑Grain Rice: Sushi Rice, Calrose Rice
- Instead of Butter Lettuce Leaves: Romaine, Iceberg
- Instead of Fresh Ginger: Ground ginger (use less)
- Instead of Scallions: Green onions
- Instead of Sesame Oil: Toasted sesame oil (stronger)
- Instead of Rice Vinegar: Apple cider vinegar (use less)
Equipment Needed
- Dutch Oven
- Skillet or Frying Pan
- Saucepan
- Mixing Bowl
- Chef's Knife
- Cutting Board
- Microplane or Fine Grater
- Measuring Cups
- Measuring Spoons
- Rice Cooker or Pot
- Tongs (optional)
- Spatula (optional)
Critical Steps — Do Not Skip
- Seasoning the pork with the 50/50 salt‑sugar rub
- Low‑temperature 3‑hour roast in a covered Dutch oven
- Reducing the soy‑mirin glaze to a syrupy consistency
- Coating the sliced pork quickly in the hot glaze
- Balancing flavors in the ginger‑scallion sauce
Chef Tips from the Video
- Use a pork shoulder with a good amount of marbling for juicier meat.
- Pat the pork dry before seasoning to ensure a crisp crust.
- Add a splash of rice wine or a pinch of pepper to the glaze for extra depth.
Troubleshooting
Pork is tough after roasting.
Ensure the oven temperature is accurate (300°F) and the pot remains covered; add a little water or broth and continue cooking until fork‑tender.
Soy‑mirin glaze is too thin.
Continue reducing over medium heat, stirring constantly, until it coats the back of a spoon. Add a pinch more sugar if needed.
Lettuce leaves become soggy.
Serve the wraps immediately after assembling and keep the lettuce separate until plating.
Storage
Refrigerator: Store sliced pork and glaze in airtight containers for up to 3 days. Keep lettuce separate to stay crisp.
Freezer: Portion cooked pork slices, place in freezer‑safe bags, and freeze for up to 2 months. Thaw in refrigerator before reheating.
Room temperature: Do not leave the assembled wraps at room temperature for more than 2 hours.
Make-Ahead Tips
- Roast the pork a day ahead, slice, and store in the fridge; re‑heat briefly in a pan with a splash of glaze.
- Glaze and ginger‑scallion sauce keep well refrigerated for up to 4 days.
- Cook the rice ahead and re‑steam before serving.
Frequently Asked Questions
What is the cultural significance and history of pork bossam in Korean cuisine?
Pork bossam (보쌈) is a traditional Korean dish where boiled or slow‑cooked pork is wrapped in fresh lettuce or napa cabbage with condiments. Historically it was a celebratory food served during holidays and special occasions, symbolizing abundance and communal sharing.
What are the traditional regional variations of pork bossam in Korean cuisine?
In the southern coastal regions, bossam is often served with kimchi and a spicy mustard sauce, while in the capital area it is paired with a milder ginger‑scallion sauce. Some regions add fermented shrimp (saeujeot) to the dipping sauce for extra umami.
How is pork bossam traditionally served in Korea?
Traditionally, slices of tender pork are placed on a lettuce leaf with a spoonful of rice, a dab of ssamjang or ginger‑scallion sauce, and sometimes a piece of kimchi. Diners fold the leaf into a bite‑size packet and eat it in one bite.
What occasions or celebrations is pork bossam traditionally associated with in Korean culture?
Bossam is popular during Chuseok (Korean Thanksgiving) and Lunar New Year celebrations, as well as at family gatherings and weddings, because the rich pork and fresh vegetables represent prosperity and togetherness.
How does pork bossam fit into the broader Korean cuisine tradition?
Bossam exemplifies Korean cuisine’s balance of rich, savory meat with fresh, crisp vegetables and bright sauces. It showcases the Korean love for communal, hand‑held dishes that combine textures and flavors in a single bite.
What are the authentic traditional ingredients for pork bossam versus acceptable substitutes?
Authentic bossam uses pork shoulder or pork belly, Korean sea salt, and a dipping sauce made with ginger, scallions, soy sauce, and sesame oil. Substitutes can include pork butt for the meat, tamari for gluten‑free soy sauce, and rice vinegar in place of Korean rice wine.
What other Korean dishes pair well with pork bossam?
Pork bossam pairs beautifully with Korean kimchi (especially baechu kimchi), spicy rice cakes (tteokbokki), and a cold barley tea (bori‑sacha). A side of seasoned bean sprouts (sukju namul) also complements the richness of the pork.
What makes pork bossam special or unique in Korean cuisine?
Bossam’s uniqueness lies in its combination of melt‑in‑your‑mouth pork, a sweet‑savory glaze, and the fresh crunch of lettuce, creating a harmonious bite that balances richness with brightness—a hallmark of Korean flavor philosophy.
What are the most common mistakes to avoid when making pork bossam at home?
Common mistakes include over‑cooking the pork (making it dry), using too much glaze so the meat becomes sticky, and assembling the wraps too early, which sogs the lettuce. Keep the pork low and slow, reduce the glaze to a syrup, and wrap just before serving.
Why does this pork bossam recipe use a low‑temperature 300°F roast instead of boiling the pork?
Roasting at 300°F in a covered Dutch oven gently breaks down connective tissue while developing a richer, caramelized crust. Boiling can make the meat waterlogged and less flavorful, whereas the low‑heat roast yields tender, juicy slices that hold up to the glaze.
Can I make pork bossam ahead of time and how should I store it?
Yes, you can roast the pork a day ahead, slice it, and keep it in an airtight container in the refrigerator. Re‑heat gently in a skillet with a splash of the soy‑mirin glaze before serving to restore the glossy coating.
What does the YouTube channel Zach specialize in?
The YouTube channel Zach focuses on budget‑friendly, home‑cooked meals that recreate restaurant‑style dishes for a fraction of the cost, often highlighting clever techniques and ingredient swaps.
How does the YouTube channel Zach's approach to Korean cooking differ from other Korean cooking channels?
Zach emphasizes cost‑effective versions of classic Korean dishes, using readily available Western grocery items and simple equipment, whereas many Korean cooking channels stick to traditional ingredients and more elaborate preparations.
Last updated: August 18, 2026
