Name: Momofuku Bossam (Korean Slow Cooked Pork Shoulder Roast) Recipe
Prep time: 10 min
Cook time: 5 h
Total time: 24 h 10 min
Cuisine: Asian
Ingredients: 3.5-4 kg (7-8 lb) pork butt/shoulder, bone-in & skinless; 1/2 cup (110g) white sugar; 1/2 cup (115g) kosher or cooking salt (NOT table salt); 1 tbsp kosher or cooking salt (NOT table salt); 7 tbsp brown sugar, light or normal (not dark); 2.5 cups scallions, thinly sliced (both green and white parts, ~5-6 stems); 1/2 cup fresh ginger, peeled and finely grated; 1/3 cup canola oil; 1.5 tsp light soy sauce (or all-purpose, not dark soy sauce); 1 tsp sherry vinegar; 1/2 tsp kosher or cooking salt, to taste; 2 tbsp ssamjang; 1 tbsp gochujang; 5 tsp sherry vinegar; 2 tbsp canola oil; 1 tbsp water; 1 tsp white sugar; 4-5 heads butter/bib lettuce (40-50+ leaves); 3 cups cooked white rice; 500g (1 lb) kimchi; 12+ raw oysters, in shell (optional)

Jump to Recipe· 4.3 from 11 reviews

If you are looking for a show-stopping dish that is both comforting and packed full of flavor, the Momofuku Bossam (Korean Slow Cooked Pork Shoulder Roast) Recipe is an absolute must-try. This brilliant take on traditional Korean bossam by the legendary David Chang transforms a humble pork shoulder into a succulent, melt-in-your-mouth masterpiece. The pork is dry cured to infuse every bite with savory goodness, slow roasted until perfectly tender, and finished with a caramelized brown sugar crust that creates an unforgettable contrast of textures and flavors. It’s not just a meal; it’s a memorable experience meant to be shared with friends and family over DIY lettuce wraps and a variety of vibrant condiments. Trust me, once you try this recipe, it will become one of your all-time favorites too!

Ingredients You’ll Need

The image shows one large piece of pork shoulder with pink and white fat layers on top, placed in a clear glass container on a white marbled surface. To the right, there are three small clear glass bowls arranged in a vertical line: the top bowl contains white salt, the middle bowl holds white sugar, and the bottom bowl is filled with brown sugar labeled

Don’t be intimidated by the long ingredient list—each item is straightforward and plays a vital role in making this Momofuku Bossam (Korean Slow Cooked Pork Shoulder Roast) Recipe truly legendary. From the dry cure that seasons the pork end to end to the flavorful sauces, everything comes together to build layers of taste and texture that will blow your mind.

Pork shoulder (3.5-4 kg/7-8 lb, bone in, skinless): The superstar of this dish, offering rich marbling and size perfect for an even slow roast and fall-apart tenderness.
White sugar (½ cup): Essential in the dry cure for balancing salt and drawing out moisture to intensify flavor.
Kosher or cooking salt (½ cup): The right type of salt is crucial to avoid overpowering the pork; it seasons deeply without harshness.
Brown sugar (7 tbsp): For the luscious caramelized crust that makes the pork irresistible.
Ginger (½ cup, finely grated): Adds zing and warmth to the ginger shallot sauce.
Shallots/scallions (2.5 cups thinly sliced): Contribute freshness and a slight crunch to brighten the rich pork.
Canola oil (various quantities): Used for smooth blending of sauces and cooking.
Light soy sauce (1.5 tsp): Adds umami depth without overshadowing the delicate pork flavor.
Sherry vinegar (various): Offers subtle acidity that enhances the sauces and cuts through the richness.
Ssamjang and gochujang (spicy Korean pastes): Bring the iconic Korean heat and savory complexity to the spicy ssam sauce.
Butter or bib lettuce (4-5 heads): Perfect for wrapping the pork and toppings, soft yet sturdy enough for handheld eating.
Cooked white rice (3 cups): A comforting base that balances all the bold flavors.
Kimchi (about 500g/1 lb): A tangy, fermented companion that adds crunch and brightness.
Raw oysters (optional): Traditional indulgence that elevates the eating experience with a surprise touch of briny freshness.

How to Make Momofuku Bossam (Korean Slow Cooked Pork Shoulder Roast) Recipe

Step 1: Dry Cure the Pork

The magic starts by mixing equal parts white sugar and kosher salt into a seasoning blend that’s rubbed all over the pork shoulder. This dry cure is crucial—it doesn’t just season the surface but penetrates deeply to ensure every bite is bursting with flavor. After a thorough rub lasting until the cure adheres well, the pork is placed in the fridge for 24 to 36 hours. Patience here rewards you with meat that is perfectly seasoned and tender.

Step 2: Slow Roast Until Tender

After curing, you transfer the pork to a clean roasting pan, taking care not to rinse it which would wash away all that hard-earned flavor. The pork roasts low and slow at 150°C (300°F) for about 5 hours. During this time, you baste it hourly with its own juices to keep it moist and build incredible depth. The pork should be so tender that it can be easily shredded with two forks. This slow cooking method is the heart of this Momofuku Bossam (Korean Slow Cooked Pork Shoulder Roast) Recipe’s melt-in-your-mouth texture.

Step 3: Create the Brown Sugar Crust

Once the pork is beautifully tender, it rests briefly while the oven temperature cranks up to 260°C (500°F). A mixture of brown sugar and salt is spread generously over the pork, sticking to the top and sides but not underneath. This step adds a luscious caramelized crust after about 10 minutes under intense heat, giving the pork a sweet, crispy coating that contrasts perfectly with the tender meat underneath. Be vigilant—they can burn quickly!

Step 4: Prepare the Sauces

While the pork is roasting, whip up the ginger shallot sauce by combining sliced scallions, freshly grated ginger, canola oil, sherry vinegar, light soy sauce, and a pinch of salt. Let it stand to mellow the flavors. For the spicy ssam sauce, combine ssamjang, gochujang, sherry vinegar, canola oil, water, and sugar for a spicy, tangy punch that perfectly complements the pork. These sauces bring vibrant dimensions to your Momofuku Bossam (Korean Slow Cooked Pork Shoulder Roast) Recipe that make every bite exciting.

How to Serve Momofuku Bossam (Korean Slow Cooked Pork Shoulder Roast) Recipe

A large piece of dark brown glazed cooked meat sits in the center on white parchment paper. To its left, there are fresh bright green lettuce leaves and above them a white bowl filled with crushed green vegetables mixed with small bits, showing a coarse texture. Below the lettuce is a small white bowl with thick dark red sauce and a small spoon resting in it. To the right side of the meat, there is a light brown bowl filled with orange-colored kimchi, showing small pieces of cabbage and green herbs. Above the kimchi, there are five shiny gray oyster shells with a bit of metallic shine inside. Everything is on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Serving bossam is all about letting your guests customize their bites. Start with fresh butter or bib lettuce leaves that act as a crisp, tender vessel. Garnish with slices of raw oysters if you want to experience traditional indulgence—they add an unexpected briny burst that pairs beautifully with the rich pork. Fresh kimchi adds crunch and a lactic tang, brightening the whole plate with its vibrant flavors.

Side Dishes

Steamed white rice is a classic companion, perfect for soaking up sauces and balancing the punchy condiments. You might also enjoy serving other Korean side dishes like pickled radish or cucumber kimchi to round out your feast. These sides create a textural and flavor tapestry that keeps each mouthful interesting and delightful.

Creative Ways to Present

For an impressive and interactive dining experience, set up a “bossam bar” where guests assemble their own wraps. Lay out the sliced pork, lettuce, sauces, kimchi, rice, and optional oysters in beautiful bowls, encouraging everyone to build their perfect bite. This communal style turns the meal into a fun event, perfect for family gatherings or special occasions where sharing and conversation flow as freely as the food.

Make Ahead and Storage

Storing Leftovers

Thanks to the juicy nature of pork shoulder, leftovers keep beautifully. Store any extra pork tightly wrapped in the refrigerator for up to 4 to 5 days. Make sure to keep the sauces separate to maintain their fresh flavors. Leftover bossam is fantastic reheated or even cold for sandwiches or salads.

Freezing

If you want to save your Momofuku Bossam (Korean Slow Cooked Pork Shoulder Roast) Recipe for later, freeze properly cooled pork in airtight containers or heavy freezer bags for up to 3 months. Freeze the sauces separately if possible. Thaw overnight in the refrigerator before reheating gently for the best texture.

Reheating

To reheat, warm the pork gently in an oven at low heat or in a covered pan on the stovetop with a splash of water or broth to keep it moist. Avoid microwaving directly as it can dry out the edges. Reheat sauces separately and drizzle over when serving to preserve their vibrant flavors and textures.

FAQs

Can I use a smaller pork shoulder for this Momofuku Bossam recipe?

Absolutely! Just keep in mind that smaller cuts will cook faster and may not develop quite the same intense caramelized crust. Adjust the roasting time accordingly (about 45 minutes less per 500g decrease), and watch carefully during the crusting stage to avoid burning.

What if I can’t find ssamjang or gochujang for the spicy sauce?

No worries! If those key Korean pastes aren’t available, you can substitute with a mix of chili paste like Sriracha combined with a bit of miso paste or peanut butter to recreate some depth. The spicy sauce isn’t the star, so don’t stress too much—just aim for a flavorful balance.

Do I have to use raw oysters in this recipe?

Not at all! While oysters add a luxurious traditional touch, they are entirely optional. The pork with kimchi, sauces, and crisp lettuce is delicious in its own right and makes a satisfying meal without seafood.

How important is the dry curing step?

The dry cure is absolutely essential. It seasons the pork throughout and helps retain moisture during the long roasting. Skipping this step will result in less flavor penetration and a less tender roast.

Can I make this recipe in a slow cooker?

You can, though the caramelized crust might be missing. Slow cooking for about 10 hours on low will make the pork tender, but finishing it in a hot oven to develop the crust is highly recommended for the full Momofuku Bossam experience.

Final Thoughts

Making the Momofuku Bossam (Korean Slow Cooked Pork Shoulder Roast) Recipe at home is like inviting a little bit of Korean culinary magic into your kitchen. It does take time and a bit of love, but the results are stunningly rewarding—a tender, flavorful roast wrapped up in crisp lettuce with punchy sauces that make every bite a celebration. Whether it becomes a weekend ritual or reserved for special moments, this recipe promises to impress, delight, and bring people together in the best way. I can’t wait for you to try it and fall in love with it just as I have!