Our friend Jenny Brule wrote about her experience over on her Finding Tasty food blog. She altered a dinner party menu after seeing it. Bo Ssam requires planning a day ahead, “which is what I found so intriguing about the recipe,” she writes. At the end of the preparation, you cover the cooked pork in brown sugar and salt and put it back in a 500-degree oven, creating, Jenny writes, “the mutha of all savory-candy shells.”
You can read Jenny’s report and see her version of the recipe at FindingTasty.com.
The Times spins its article on the dish off the version made at Momofuku Ssam Bar in New York, where a Bo SSam order for 10 costs $200.
Here’s the New York Times article and recipe, adapted from Momofuku.