Chef Bill Fuller's Recipe: Bo Saam

Chef Bill Fuller stopped by Pittsburgh Today Live today to show off another delicious recipe!

Bo Saam

• Ssamjang Pork Butt
• Kim Chi
• Ginger Scallion Sauce
• Gochujang Sauce
• Iceberg lettuce
• Korean pickled cucumbers
• Mung bean sprouts
• Fresh herbs
• Toasted, crushed peanuts

Directions

1. Make Ssamjang Pork Butt, Ginger-Scallions Sauce, Gochujang Sauce.
2. Place pork in Lettuce cups with Kim Chi, Ginger-Scallions Sauce, Gochujang Sauce, pickled cucumbers, bean sprouts, herbs, peanuts.
3. Eat!

Ssamjang Pork Butt

• 1 ea. 6-7# piece pork butt (shoulder)
• 1 C. Ssamjang
• 2 Tbs Kosher salt
• 2 Tbs. Black pepper
• 1 qt. Chicken stock
• 2 stalks Lemongrass, white part only, chopped fine
• 3-5 ea. Cloves garlic, sliced

1. Mix Ssamjang, salt, and pepper in a mixing bowl.
2. Place pork butt in a baking dish. Rub seasoning mix into meat on all sides. Let pork butt sit in refrigerator overnight.
3. Preheat oven to 350°.
4. Place pork butt in oven for 45 minutes.
5. Reduce heat to 300°. Add stock, lemongrass, and garlic.
6. Cook for 2-3 hours until the shoulder bone pulls out of the meat easily.

Ginger-Scallion Sauce

• 2 C. Sliced scallions
• ½ C. Minced ginger
• 2 Tbs. Shao Xing cooking wine
• ¼ C. Rice vinegar
• ½ C. Grapeseed oil
• Salt to taste.

1. Combine all ingredients. Adjust salt.

Gochujang Sauce

• 2/3 C. Gochujang Paste
• 1/3 C. Mirin
• ¼ C. Sesame oil
• ¼ C. Water

1. Combine all ingredients