KOREAN BBQ PORK SSAM
Paul Rittscher | Executive Chef | Glendale Renaissance
Popular Korean bite, light and satisfying shareable. Inspired by my Korean culture and I've been able to serve it to numerous guests in past events here at the Renaissance Glendale. I've shelved this recipe for many years, but like all fan favorites; it has to make a curtain call. The pork is begging to be smothered in the Korean marinade, slow roasted and composed together with the vibrant hydro bibb lettuce, peppery Korean chili sauce, kiss of spiced kimchi on a boat of togarashi laced rice.
Ingredients
Marinade
1 cup mirin 4 oz Brown Sugar (packed) 5 oz Fresh Ginger (peeled) 5 oz Onions (large diced) 2 Asian Pears (cored) 2 cups Apple Juice 4 cups Soy Sauce 5 oz Toasted Sesame Oil
Method Blend the first five ingredients together until smooth, slowly pouring in the apple juice and soy sauce. Blend in oil last to emulsify. 8 lb Boneless Pork Butt cut into thirds and marinated for 24 hours 8 cups Steamed Short Grain Rice 3 tbsp Togarashi Spice (fold into cooked rice) 2 qt Chopped Kimchi (garnish as needed) 2 cups Julienne Scallions (garnish as needed) 2 pieces per wrap Boston Bibb Lettuce
Koren Chili Sauce
Gochujang Paste Toasted Sesame Oil Rice Vinegar Mirin Toasted Sesame Seeds
Instructions
1.Once marination is complete, sear all sides of the pork and place it in a hotel pan with a rack. 2.Pour half the marinade over the pork and cover with foil. Slow roast at 250°F for 7 to 8 hours. 3.Check for fork tenderness on the pork before taking it out and letting it rest. 4.Rinse short grain rice until the water is lightly clear and place the rice into a rice cooker (roughly 25 minutes). 5.Once the rice is completely cooked, place it in a large bowl to toss with the togarashi spice. Place it back into the cooker. 6.Make chili sauce. Combine three parts gochujang paste to one part rice vinegar to one part mirin, drizzle in sesame oil and whisk to emulsify, finish with toasted sesame seeds. 7.Once all garnishes are ready for use and the Boston Bibb lettuce has been rinsed off. Place 2 pieces of Boston lettuce together, place 2 oz of rice in the middle of the lettuce, and place 2 oz of pulled pork over the rice. 8.Garnish as desired with Korean chili sauce, kimchi, and scallions.
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