Dear Martial Arts Enthusiast,Welcome to the June edition of the Chosun Taekwondo Academy e-newsletter!...After passing the important May milestone of 20 years of continuous operation in Warwick, NY, the Chosun Taekwondo Academy is not m...
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As seen in the June 2017 issue of the Chosun Taekwondo Academy newsletter...
magazine section an article titled Bo Ssam Miracle appeared. Chef Chang turned traditional Bo Ssam int, well like the title say, a miracle. This is Patty Cook’s and my go to Bo Ssam recipe. Instead of Pork Belly he uses Pork Shoulder that is slowly roasted. So I have always assumed this was traditional Bo Ssam, until Maangchi enlightened me to the true Korean Bo Ssam.
Bo Ssam
In 2004 Momofuko Noodle Bar opened in New York City by the Korean American chef David Chang. Over the years he has built a restaurant empire that rivals none. I personally adore him. His passion for food is limitless. He has taken his Mother’s traditional Korean recipes and jacked them up to a culinary extreme! In the January 12, 2012 NYT Sunday
Bo Ssam is made with a cut of fresh pork called Pork Belly. This is what we make bacon out of. Super fatty and yummy! The dish is great for a party because it is served as a cold meat platter. The word Ssam in Korean means “wrapped”. When served the sliced pork is wrapped in a lettuce leaf with a little dab of dipping sauce and popped into your mouth. What even makes it more special is to add a shucked oyster if you like. Totally amazing!
This recipe is so very easy so don’t be intimidated!!
Bo Ssam
1 3# piece of pork belly
10 cups water
1 large onion quartered
12 cloves garlic
2 TBS sliced ginger
2 TBS Soybean paste (doenjang or miso)
1 TBS light brown sugar
1 TBS instant coffee powder
Place everything in a pot and cook over medium high heat for 2 hours. Remove the pork from the broth and let cool.
Ssam Sauce
1 TBS Gochujang (Korean hot pepper paste)
2TBS Ssamjang (bean and chili paste)
1 TBS Rice vinegar
1 TBS vegetable oil
1 TBS Toasted sesame seeds
Clean head of red leaf or bibb lettuce and separate the leaves. Arrange in a bowl.
Head down to the Bellvale Market while the Pork Belly is cooling and have Steve shuck you up a dozen or two oysters. Then hurry homeand slice the cooled down pork into 1/8 -1/4 inch slices and arrange nicely on a platter.
I have seen some recipes where you take the already cooked Pork Belly and slide it under a broiler to crisp up the fabulous skin, then slice. I haven’t tried this yet but it sure sounds great!
If you’re into Bento Boxes, this dish is perfect.
If you are a big fan of pork, give it a try.
Haeng bog meogneum
Happy Eating
As seen in the July 2017 edition of the Chosun Taekwondo Academy NewsletterGinseng ChickenDuring the hot summer months of July and August Koreans fight fire with fire! You would think you would eat Ginseng Chicken (Samgyetang) on a cold wintery night, ...
Dear Martial Arts Enthusiast,Welcome to the August edition of the Chosun Taekwondo Academy e-newsletter! Summer is halfway over but there are many more extra training opportunities at CHOSUN to take advantage of FREE OF CHARGE! See...