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Ingredients in bowls and on plates for bo ssam.

Bo Ssam

Teri & Jenny
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Prep Time 30 mins
Cook Time 2 hrs 45 mins
Resting/Chill Time 9 hrs
Servings 10
Calories 328 kcal


pork brine

  • ½ cup kosher salt
  • cup granulated sugar
  • cup light brown sugar
  • 2 tablespoons crystallized ginger, chopped
  • 6 cups water
  • 3 pounds Becker Lane Organic Farm Pork Shoulder
  • cup BLiS Bourbon Barrel Matured Maple Syrup

seasoned spinach

  • 1 pound spinach
  • 2 garlic cloves, minced
  • 1 green onion, thinly sliced
  • 1 tablespoon sesame oil
  • 1 tablespoon soy sauce
  • ½ teaspoon toasted sesame seeds

spicy shredded daikon

  • 1 tablespoon distilled vinegar
  • 2 teaspoons gochugaru (Korean chili powder)
  • 2 teaspoons granulated sugar
  • 1 garlic clove, minced
  • 1 green onion, thinly sliced
  • ½ teaspoon salt
  • ¼ daikon radish (about 10 ounces), coarsely shredded
  • 1 ½ cups steamed rice
  • 1 cup store bought kimchi, coarsely chopped
  • ½ cup Ssamjang
  • 1 tablespoons tiny salted and fermented shrimp (saeujeot)
  • 40 perilla leaves


  • Place brine ingredients into a large container, except pork, and stir until the sugar dissolves.
  • Place pork into the brine, cover and refrigerate for 6 hours.
  • Remove the pork from the brine and rinse over cold water. Pat dry and place onto a roasting pan.
  • Preheat oven to 425°F.
  • Place pork into oven and roast for 15 minutes. Reduce heat to 325°F and cover roast with foil. Continue to cook for 1 ½ hours.
  • Remove foil and baste with ½ the syrup. Place roast back into the oven and continue to bake for 30 minutes.
  • Baste with remaining syrup. Raise heat back to 425°F and cook for 15 minutes.
  • Remove from heat and allow roast to rest for 10 minutes.
  • Bring a large pot of water up to a boil. Drop the spinach into the boiling water for 30 seconds.
  • Drain spinach from water and squeeze out any excess water.
  • Place remaining seasoned spinach ingredients into a mixing bowl and whisk together.
  • Toss spinach into the seasoning mixture, cover and refrigerate for at least an hour.
  • Place all ingredients for spicy seasoned daikon, except for daikon, into a mixing bowl.
  • Pour mixture over daikon and mix together until completely combined.
  • Cover and refrigerate for 2 hours, to allow the daikon to marinate.
  • To serve: Thinly slice the pork and serve on a platter with kimchi. Place remaining sides/condiments into individual dishes and serve.
  • This dish is meant to be eaten “taco style”, by wrapping a small amount of each component (pork, spinach, rice, kimchi, etc) into a perilla leaf before consuming it.


Calories: 328kcalCarbohydrates: 45gProtein: 20gFat: 8gSaturated Fat: 2gCholesterol: 56mgSodium: 6303mgPotassium: 633mgFiber: 2gSugar: 32gVitamin A: 4396IUVitamin C: 16mgCalcium: 101mgIron: 3mg
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