Momofuku Bossam (or Bo ssam) is David Changs famous dish from his Momofuku restaurant in New York.
A showstopper made for sharing,astonishingly simple, fun to eat and eye-rollingly delicious.
Momofuku charges US$250 for the privilege of eating it.
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This costs a fraction of that!
But itsobscenely easy to make.You dont even need to make a trip to the Asian store!
Taken from the traditional way of serving Bossam in Korea, raw oysters are stuffed into the lettuce wraps.
Its like a little surprise inside when you get to it.
Fabulous textural and flavour contrast; and
Soft lettuce leaves to stuff everything in, bundle up and devour.
What you need
Heres what you should probably make the slow cooked pork 4 ingredients!
Australia get this cut at butchers or Costco (its very good value).
when you obtain them, its a simple mix job.
But do NOT fret if you cant get these chilli pastes.
Do NOT worry if you cant get Gochujang and Ssamjang.
How to serve Bossam
Bossam is a DIY affair.
); and
Soft lettuce leaves or crispy if you prefer.
For example, the Ssam sauce as written in NYT has way too much vinegar.
Thats enough from me.
Now its your turn to impress the pants off your family and friends!
Did he get some?
Watch todays recipe video to see!
!
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