Thanks, David Chang: Bo Ssam, Carrot Radish Salad, Cucumber Salad, Ssam Sauce Recipe

Ingredients

• Ginger tea
• Shrimp and green onion pancakes
• Sauteed bean curd with mustard sauce and roasted sesame seeds
• Beef noodle soup
• Savory crab custards with spinach and zucchini
• Korean rice salad with spicy dressing
• Bo Ssam with cucumber & carrot/radish salad and ssam sauce
• Frozen yogurt and cookies
• David Chang's Bo Ssam w/ lettuce leaves, kimchi, dwen jang, white rice, ssam sauce, ginger scallion sauce, and vegetable salads
• P.S. (I didn't serve it with oysters.)
• Bo Ssam Serves 6 to 10
• 1 (8- to 10-pound) bone-in pork shoulder or pork butt
• 1/2 cup granulated sugar
• 1/2 cup plus 1 tablespoon coarse salt
• 7 tablespoons light-brown sugar
• 12 oysters, shucked, for serving
• 1 cup Napa Cabbage Kimchi, for serving
• 1 cup Napa Cabbage Kimchi, pureed, for serving
• 1 cup Ginger-Scallion Sauce, for serving
• 1 cup Ssam Sauce, for serving
• 2 cups steamed short-grain white rice, for serving
• 3 heads Romaine lettuce, leaves separated, washed and spun dry
• Sea salt
• 1 tablespoon ssamjang (soybean and chile-pepper paste)
• 1 1/2 teaspoons kochujang (Korean chile-pepper paste)
• 1/4 cup sherry-wine vinegar
• 1/4 cup grapeseed oil
• 1 medium onion, thin slice
• ½ lb. white radish
• 1 tsp. soy sauce
• ½ tsp. sugar
View Full Recipe at Marla in the Kitchen