Bo Ssam (Korean Roasted Pork Lettuce Wraps)

Course Main
Cuisine Korean
Keyword bo ssam, Korea, Korean, lettuce, pork, ssam, Ssamjang, wrap
Prep Time 30 minutes
Cook Time 6 hours 15 minutes
Resting Time: 6 hours
Total Time 12 hours 45 minutes
Servings 6 -10 Servings



  • 1 bone-in pork butt (shoulder) 8-10 pounds
  • 1 cup granulated sugar
  • 1 cup + 1 tablespoon salt
  • 7 tablespoons brown sugar

Ginger Scallion Sauce:

  • 2 1/2 cups thinly sliced scallions
  • 1/2 cup grated fresh ginger
  • 1/2 cup neutral oil (grapeseed)
  • 1 1/2 teaspoons soy sauce
  • 1 scant teaspoon sherry vinegar
  • salt to taste

Ssam Sauce:

  • 2 tablespoons Ssamjang Korean Spicy Dipping Sauce
  • 1 tablespoon Gochujang Hot Pepper Paste
  • 1/2 cup sherry vinegar
  • 1/2 cup neutral oil grapeseed


  • 2 cups white rice cooked
  • 3 heads bibb, red leaf, or romaine lettuce leaves separated
  • 1 dozen fresh oysters optional
  • Kimchi optional


  • In a large bowl, place pork butt. In a medium bowl, combine sugar and 1 cup salt. Rub the sugar and salt all over the meat. Cover and refrigerate 6 hours to overnight.
  • Preheat oven to 300 degrees F. Remove drippings from pork and place pork in large roasting pan. Roast in preheated oven until it becomes fork tender and collapses, about 6 hours. Check on the pork hourly while roasting and baste with juices from pan.
  • In a large bowl, whisk together scallions, ginger, oil, soy sauce, vinegar, and salt. In a medium bowl, mix together ssamjang, gochujang, vinegar, and oil.
  • Shuck the oysters, if using. Place each of the sauces and kimchi in serving bowls.
  • Preheat oven to 500 degrees In a small bowl, mix together brown sugar and tablespoon salt. Rub over the roasted pork. Cook in preheated oven until dark crust forms, 10-15 minutes.
  • Slice the pork and serve immediately wrapped in lettuce with rice, sauces, oysters, and kimchi.