Working Class Momofuku: Affordable Bo Ssam
f
All Max wants is to eat David Chang’s Momofuku Bo Ssam, but it’s way beyond his price range; instead, the Working Class Foodies make this roasted pork shoulder dish at home, and stretch the leftovers into a Momofuku-style ramen soup. Links: www.momofuku.com http www.marthastewart.com www.youtube.com Working Class Foodies is a weekly show on the Hungry Nation network with great food, organic recipes, and affordable cooking tips. Facebook: www.facebook.com Twitter: www.twitter.com Website: www.hungrynation.tv
Comments (25)
September 26th, 2010 at 15:09
poor humphrey…. always gets nothing but a good look at the food
September 26th, 2010 at 15:41
nice job
September 26th, 2010 at 16:01
I love Max’s beard. It’s epic
September 26th, 2010 at 16:52
Great recipe…… love the song in the begining starting at 30 sec in the vid.. what’s the name of the song?
September 26th, 2010 at 17:49
I am sure this would taste good, but this is not how you make bossam (보쌈), though.
September 26th, 2010 at 18:37
No rice and vinegar in the rice please unless you’re planning to make sushi. Use lettuce, layers of it if you want, as a wrap bits of meat, rice and use small drops of gojujang and dwenjang or mix them together for ssamjang and throw a oyster into the wrap with a little kimchi.
September 26th, 2010 at 18:46
Finally, you can cook all the meals from your favorite restaurants! Red Lobster, Cheesecake Factory, Ruby Tuesdays, and more, make them all from home! – youtube.com/watch?v=6ktnVmKZXOo
September 26th, 2010 at 19:42
Finally, you can cook all the meals from your favorite restaurants! Red Lobster, Cheesecake Factory, Ruby Tuesdays, and more, make them all from home! – youtube.com/watch?v=6ktnVmKZXOo
September 26th, 2010 at 20:12
Beautiful video guys! I want to try it!
September 26th, 2010 at 20:16
making this tmrww, made a sexy pot of boeuf Bourguignon with pomme puree wif sourdough bread. fucking amazing
September 26th, 2010 at 21:03
@NikkiGibson1013 Okay~correction on the meaning of ssam. It just means “wrapped”. Have you guys thought of visiting the ROK? You should~lots to sample! I love the food here
September 26th, 2010 at 21:28
Looks delicious but you guys ate it wrong
You should make “bites”…mouth filling bites! Take a piece of the lettuce you had, put some rice and pork in it, then some of your sauce (Koreans use doenjang~a soybean paste), wrap it up into a ball and shove into your mouth. This is the Korean way, and the best way to eat Bo ssam. Ssam actually means “food wrapped in a leaf”. Next time try it this way~I promise it will be better!
September 26th, 2010 at 21:48
Bosaam and Kimchee are both KOREAN food! NOT JAPANESE food
September 26th, 2010 at 22:18
This is not real Bo ssam…. It’s just roast pork. You actually BOIL it, not roast
September 26th, 2010 at 23:05
this one looks good too though.
September 26th, 2010 at 23:32
Thats not how you make bossam. it’s easier and tastier.
Boil dwenjang, coffee, garlic,onions,peppercorn in a large pot. simmer for 2-5 hours depending on size… for the one he used about 5.
You gotta use fatty pork. dont remove the skin…
September 27th, 2010 at 00:22
what video camera do u guys use?
September 27th, 2010 at 01:15
Does anyone know the name of the songs or artists on this episode? I love the music!
September 27th, 2010 at 01:58
@MinkyutheHun I definitely woudn’t call sesame oil a neutral oil, it has a pretty strong flavor. A good substitute for grapeseed oil would be something like canola, sunflower, or safflower oil.
September 27th, 2010 at 01:59
@dentistry11
September 27th, 2010 at 02:30
очень приятно. Я постараюсь это сделать. это очень простой
September 27th, 2010 at 02:44
wow where are you getting pork shoulder for 1.50? I want to go to there.
September 27th, 2010 at 03:08
I have seen this video before and liked it, I only checked it again because i have bought a piece of pig “butt”, (as Chang uses in his restaurant) and wanted to have a second look at how you made your Bo ssäm.
Basically my only complaint is the rice preparation… Its burnt and the seasoning seems weird… No salt? It’s also being stirred to hard IMO.
Still, I liked this video so much when I first saw it that i bought the momofuku book, which i recommend.
September 27th, 2010 at 03:25
I had it b4!!
September 27th, 2010 at 04:17
same question..what kind of vinegar was used?
Trackbacks - Pingbacks (0)
Leave a Reply