Bo ssam

David Chang’s Momofuku restaurants are a lot Korean, a little American and all kinds of tasty. His cookbook is all of those things, and hysterical to boot. You should buy it. I’ve made the brussels sprouts about a dozen times now, and won over the most ardent haters. But this weekend I finally got a chance to do his bo ssam recipe. It’ll be the focus of a Tribune food section cover story in a few weeks, but here’s an early tease:

Recipe here. Mine turned out very well, but I got a little gun-shy with the heat at the end, so it never got fork-tender. Still, delicious.


Author: Scott

I am a married father of two. I graduated from Rock Bridge High School and then Mizzou before spending six years in the Washington, D.C. area. We returned to Columbia, Missouri in 2006.

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