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Bo Ssäm Grilled Pork and Pickled Slaw in Lettuce Cups

By Ian Knauer

5.0

(4)

Image may contain Plant and Food
Photo by Chelsea Kyle, and Ali Nardi

Bo ssäm is a popular Korean dish featuring tender pork. Wrap it in lettuce with rice, pickled carrots, and an oyster (optional, but we really recommend it).

Cooks' Note

Editor’s note: This recipe's headnote has been updated as a part of our archive repair project.

Recipe information

  • Yield

    Serves 4–6

Ingredients

For the quick-pickled radishes and carrots:

1/2 cup seasoned rice wine vinegar
1/4 cup sugar
4 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
6 radishes, julienned or grated
2 carrots, julienned or grated

For the wraps:

2 pounds (about 5 cups) shredded Brown Sugar BBQ Pork Butt
2 heads Boston or Bibb lettuce, leaves separated
2 scallions, thinly sliced
3 cups cooked short-grain rice
Sriracha hot sauce (for serving)
12 shucked raw oysters (optional)

Preparation

  1. Make the quick-pickled radishes and carrots:

    Step 1

    Combine vinegar, sugar, salt, pepper, and 1/2 cup water in a medium bowl. Add radishes and carrots and let stand at least 10 minutes. (Reserve half of the pickled veggies for Pork Banh Mi with Quick-Pickled Radishes and Carrots later in the week.)

  2. Assemble the wraps:

    Step 2

    Preheat oven to 250°F. Place pork in a roasting pan with a few tablespoons of water. Cover with foil and rewarm pork until hot, 20–25 minutes.

    Step 3

    Transfer pork to a platter. Serve with lettuce, scallions, rice, Sriracha, oysters (if using), and remaining pickled radishes and carrots alongside.

  3. Do Ahead

    Step 4

    The quick-pickled radishes and carrots can be made up to 3 days in advance.

TagsKoreanEast AsianAsianRadishRoot VegetableVegetableCarrotPorkMeatLettuceLeafy GreensScallionOnionRiceRice & GrainsOysterShellfishSeafoodMainLunchDinnerNut FreeGluten FreeDairy FreePickle & PreserveEpicurious

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