Korean Street Food | Bo Ssam Korean Pork.

This dish is delicious. It has beautiful carrots for texture, beautiful cucumbers. We're going to be serving them with these small pillowy soft bao buns. We have two sauces. We have a scallion sauce and a red ssam sauce. This dish is amazing and I'm going to show you how to make that right now. I love sharing recipes that are super easy and the ones that are foolproof are the best ones and this is one of those foolproof recipes. It's a traditional Korean It's made with pork or carrots and then you're going to make strips. You know that this pork is something that you need to learn how to make. Also, this spoon is a game-changer kitchen tool because you can sit here with a spoon and go around. This is a great way of taking off the skin. So a chef called David Chan is the one where I learned this recipe from and he uses the dry brine method. It's a great do-ahead. It's super easy. You're going to love this recipe. You're going to grab a pork that's boneless. Now you could do pork shoulder or pork butt. The pork butt is not the butt of the pork. It's a cut. Either works fine. Get the sugar and the salt and I know it looks like it's a lot of sugar and salt. I know it does but it's not. You can add other things that you'd like in here too. You're going to get it into all the crevices. For example, this is what's going to happen. I know you're thinking, oh my god it has so much salt. It does not have a lot of salt. This is going to work and this is the reason why. When you put salt on something like a steak, within a few minutes you start to see what's called osmosis starting to happen and you start to see little like bubbles of liquid coming out of the meat. The salt dissolves into the natural moisture and liquid that's inside the meat. Once the salt is dissolved by the liquid that comes out, it's also absorbed through the process called diffusion. The protein in meat creates sort of like a gel that traps and holds on to the water from the brine that we made by just pouring the salt on top of it. Some citrus and I'm going to you can use lemon, lime, you can use orange juice. I'm going to put this into a vessel and I'm going to loosely cover it in the refrigerator because I do want some of the air to actually go around it and kind of dry off the moisture that's on the surface because that'll give us like an even better crust. I'm going to leave it in there minimum six hours. We want this to turn out great. Do it for 24 hours. Brining in this large protein format is fantastic. It gives us like a better maillard browning, like that brown exterior, that crust that forms. I know this isn't authentic, however, it's a really wonderful reinterpretation of this dish. You can see that it actually has removed a lot of the moisture. Much of this moisture and liquid that's in here is from the fat cat. So you don't want to use this, you don't want to boil this liquid that you want to throw it out. Don't boil it and then make a gravy. Please do not just throw it out. Fat cat part, you want to cook that side up. Set the oven at 300 and then you're going to put it in there for about five to six hours. There's two sauces and you do need them both because they're delicious. The last thing I'm going to show you is the bao buns. You could either make or you can buy at the store. I bought mine at the store. Bao buns, they're not that difficult to make if you want to make it. If you want me to do a video on how to make bao buns, then let me know. These have to be steamed and so when they're steamed they get a little bit fluffier. You open this up to put the pork in there and put the carrots and put the sauce and put the cucumbers. That is going to be amazing for dinner. So I'm going to go get my steamer set up. So I don't know if you have one of these. I love to use this to do steamed vegetables, steamed cauliflower. Get some water, place this inside. This is a great contraption. Spray this first so that it doesn't stick. Spray the top of the bun is so that it won't stick to the foil. We're going to do like a little tent so that it kind of keeps the steam in. It has really nice bark on the top. We need to let it rest for about an hour. Then we're going to go make the accompaniments for this. And if you don't want to serve with bao buns, you can serve it with rice. You can serve it with really whatever you want. The main thing I want you to walk away from this recipe when you're doing a dry grind for large format proteins like this one, sugar and salt is an absolutely fantastic way. This carrot, this carrot is a big carrot. I think this is like organic. You have to try this.