Watch CBS News

Chef Bill Fuller's Recipe: Bo Saam

Chef Bill Fuller stopped by Pittsburgh Today Live today to show off another delicious recipe!

Bo Saam

  • Ssamjang Pork Butt
  • Kim Chi
  • Ginger Scallion Sauce
  • Gochujang Sauce
  • Iceberg lettuce
  • Korean pickled cucumbers
  • Mung bean sprouts
  • Fresh herbs
  • Toasted, crushed peanuts

Directions

1. Make Ssamjang Pork Butt, Ginger-Scallions Sauce, Gochujang Sauce.
2. Place pork in Lettuce cups with Kim Chi, Ginger-Scallions Sauce, Gochujang Sauce, pickled cucumbers, bean sprouts, herbs, peanuts.
3. Eat!

Ssamjang Pork Butt

  • 1 ea. 6-7# piece pork butt (shoulder)
  • 1 C. Ssamjang
  • 2 Tbs Kosher salt
  • 2 Tbs. Black pepper
  • 1 qt. Chicken stock
  • 2 stalks Lemongrass, white part only, chopped fine
  • 3-5 ea. Cloves garlic, sliced

1. Mix Ssamjang, salt, and pepper in a mixing bowl.
2. Place pork butt in a baking dish. Rub seasoning mix into meat on all sides. Let pork butt sit in refrigerator overnight.
3. Preheat oven to 350°.
4. Place pork butt in oven for 45 minutes.
5. Reduce heat to 300°. Add stock, lemongrass, and garlic.
6. Cook for 2-3 hours until the shoulder bone pulls out of the meat easily.

Ginger-Scallion Sauce

  • 2 C. Sliced scallions
  • ½ C. Minced ginger
  • 2 Tbs. Shao Xing cooking wine
  • ¼ C. Rice vinegar
  • ½ C. Grapeseed oil
  • Salt to taste.

1. Combine all ingredients. Adjust salt.

Gochujang Sauce

  • 2/3 C. Gochujang Paste
  • 1/3 C. Mirin
  • ¼ C. Sesame oil
  • ¼ C. Water

1. Combine all ingredients

View CBS News In
CBS News App Open
Chrome Safari Continue
Be the first to know
Get browser notifications for breaking news, live events, and exclusive reporting.