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