Half Bo Ssäm Dinner for 4-6

The Bo Ssäm has been a menu mainstay since the early days of Momofuku Ssäm Bar. To make the Bo Ssäm, a half pork shoulder is cured in salt and sugar overnight before being slowly roasted for 6 to 8 hours. All you have to do for the full Bo Ssäm experience is reheat it in your oven and coat it with the included brown sugar glaze. In the spirit of “ssäm,” which is Korean for “enclosed” or “wrapped,” you’re encouraged to use lettuce (not included) and Hawaiian buns to make wraps and sandwiches with Korean red pepper sauce and ginger scallion sauce. A fried rice kit is also included; toss in some kimchi or leftover pork shoulder!

Few chefs, and restaurants, have done more to influence restaurant dining in America over the past two decades than David Chang and his Momofuku. But what’s today a certified empire with restaurants around the world began way back in 2004, with the opening of Momofuku Noodle Bar in New York City. From then on Momofuku became synonymous with edgy, super-inventive spins on Asian cuisine in casual, minimalist dining rooms.