Grilled Pork Shoulder Bo Ssam

Impressed by conventional Korean bossam, pork shoulder steaks grow to be tender and juicy due to a well-balanced marinade that includes candy apple, fragrant spices, and doenjang — a deeply savory Korean fermented soybean paste earlier than it hits the grill. Because it cooks, the pork develops an irresistible aroma, with the apple’s pure sweetness enhancing the meat’s wealthy umami. Served with crisp lettuce cups and a daring, spicy apple ssamjang, a Korean dipping sauce, this dish is ideal for a celebration platter or a enjoyable “build-your-own” dish. To save lots of time, you may as well purchase store-bought ssamjang at most Asian grocery shops or on-line. 

What’s bossam?

Bossam, or bo ssam, is a well-liked Korean dish that includes pork shoulder or stomach cooked low and sluggish with spices then served in lettuce or perilla leaves with kimchi and different facet dishes often called banchan. It’s historically served initially of winter to mark the completion of the selfmade kimchi-making course of in lots of Korean households.

Are pork shoulder steaks the identical as blade steaks? 

Blade steaks are lower from the shoulder area of a cow. Pork shoulder steaks are generally labeled and bought as “pork blade steaks” as a result of they arrive from the shoulder space of a pig. 

The place can you purchase pork shoulder steaks?

Some grocery shops promote precut pork shoulder steaks. In case your retailer doesn’t carry them, ask the butcher, as they’ll typically lower steaks from an entire pork shoulder for you. You may also purchase an entire pork shoulder and slice the steaks your self. 

Notes from the Meals & Wine Take a look at Kitchen

Doenjang is a fermented soybean paste generally utilized in Korean cooking so as to add umami. Yow will discover it at most Asian grocery shops or on-line at saywee.com. Discover ssamjang at yamibuy.com.

Make forward

Pork can marinate within the fridge, coated, for as much as 12 hours.

This recipe was developed by Nicole Hopper; the textual content was written by Breana Killeen.