Bo Ssam

Experiment with South Korean cuisine this week and prepare our delicious Bo Ssam recipe. This Korean staple features thinly sliced pork boiled in a range of spices and is typically served alongside a number of complimentary side dishes, including kimchi, ssam vegetables, or even a spicy radish salad. 

The Oval Dutch Oven is perfectly suited for tackling this recipe, creating the ideal environment for the pork shoulder to slow-cook on low heat. Its tight-fitting lid and self-basting cycle will ensure a tender and flavourful final dish, allowing the pork to absorb all the rich flavours from the surrounding spices. 

Our Bo Ssam recipe may require a significant time commitment, allowing the pork to refrigerate overnight, but is well worth the wait. This recipe serves between six and eight portions and is a great way to incorporate new ingredients and spices into everyday meal preparation. Be sure to grab all the ingredients you’ll need on your next grocery run and follow the steps below!

Place the pork in the Oval French Oven. Mix the salt, sugar and syrup in a bowl, and rub this mixture into the meat. Discard any excess.Cover with plastic wrap and refrigerate for 6 hours or overnight.

Preheat the oven to 300°F/150°C. Take the pork out of the fridge and discard any liquid. Cook in the Oval French Oven for 6 hours, basting the pork with its own juices hourly. Pull meat off the bone with a fork and serve immediately, or keep at room temperature for up to an hour.

For the ginger sauce: combine all the ingredients in a bowl. Adjust seasoning to taste. Leave to stand for 15 to 20 minutes.

For the Ssam sauce: combine all the ingredients in a bowl and stir until evenly mixed.

Wrap sticky rice, shredded pork, cucumber, kimchi and both sauces into an individual lettuce leaf. Enjoy and repeat.