David Chang’s effortlessly cool Los Angeles outpost Majordomo serves this modern version of a traditonal Korean boiled pork dish tableside for $150 dollars a pop but you can make a substantial homecooked version for less than a quarter of the price. A bone in pork shoulder, a simple dry rub, some time in the fridge overnight and then a slow roast in the oven results in a crusty spiced mess of tender pork begging to be eaten!
Serves 8 
4-6hrs For the Bo Saam:
1/2 cup sugar
1/2 cup salt
1/4 cup gochujang
8-9 lbs pork shoulder, bone in
Ginger & spring onion sauce:
4 spring onions, sliced
1 inch piece ginger, peeled and finely grated
1 tbsp sesame oil
2 tbsp rice vinegar
4 tbsp Soy sauce
Sea salt
For the Bo Saam:
100g sugar
100g salt
50g gochujang
4kg pork shoulder, bone in
Ginger & spring onion sauce:
4 spring onions, sliced
3cm piece ginger, peeled and finely grated
1 tbsp sesame oil
2 tbsp rice vinegar
4 tbsp Soy sauce
Sea salt
Casserole with lid
