|Snuggles before bedtime <3|
|Our bird feeder|
Yesterday morning I made my weekly call home. It's become a ritual .. wake up on Saturday morning .. make coffee .. call dad. He's usually at the pc playing games, listening to music, staying up-to-date on the latest current events or planning his day. This time I caught him bragging about a recipe he found for Bo Ssam. It sounded curious, and picking up the ingredients for the recipe quickly became a part of my daily plan. He told me not to tell anyone about the recipe, though, because it is so simple, yet simply delicious ... that you can surely impress your friends with it ;-)
I followed the instructions listed throughout the article, delighting in telling Ryan about the story that preceded the recipe as it was found in the NY Times (sorry, dad). Mmm ... I would devour this beastly delight after a 10-course meal, too!
The recipe: Momofuku Bo Ssam
Some substitutions -
We bought a much smaller roast ... with no bone ... In hindsight I would go bone-in so it would be easier to identify that "fall-off-the-bone" stage that is so obviously a visual cue that your roast is perfectly complete.
Our roast was super salty .. using about half the 'dry brine' recipe .. Perhaps ditch the tablespoon of salt in the brown-sugar-basting that takes place at the end.
We could not locate the chili-fermented-bean paste or the chili paste ... so we created the second Ssam sauce using Sriracha (rooster sauce, baby - it's really good for everything ;-) hahah). We both agreed that while it was deliciously perfect, the fermented bean probably added that last note of flavour we both craved.
Make a trip to your local Asian market for the ssamjang and kochujang ... as well as the Kimchi.
Read the story before you commit to the recipe. You'll enjoy telling your diners a story while sharing a meal together.
Chop Sticks - a MUST! (enough to convince me to buy some for us ;-))