Event

Bo Ssam in the Springtime!

Smoky, juicy, and sweet-hot, bo ssam is one of our favorite things to eat. What better way to cook it than in our wood-burning ovens?

As Sam Sifton has written in the New York Times, bo ssam is "a slow-roasted shoulder of pig, a meal that can be picked apart by a table of friends armed only with chopsticks and lettuce. A tight and salty caramel crust sits on top of the moist, fragrant collapse of meat, and juices run thick to pool beneath it, a kind of syrup, delicious in its intensity. The dish is known in Korea as bo ssam pork wrapped like a package in fresh greens, with rice and kimchi."

Here at Delancey, we'll be serving our bo ssam as part of a three-course family-style menu. We'll begin with two waves of appetizers: spring rolls and oysters on the half shell, followed by sesame broccoli and a salad of noodles and bright spring herbs and vegetables. Then will come the main attraction, bo ssam with rice, housemade kimchi, seasonal pickles, and sauces. For dessert, we'll be making our own hoppang, steamed buns filled with red bean paste or sweet potato. Each course will be paired with a cocktail, beer, or wine.

Price includes tip. (Photo credit: William Hereford, via Ssam Bar)

See you there!