Arthur Bovino — October 29, 2009

This is How We Bo Ssäm

If anyone doubted our claim to being AlwaysHungry allow these pictures from a recent Bo Ssäm feast at Momofuku Ssäm Bar to serve as a visual aid. Joining Jeff, The Hungry Goat and myself to kick the pork butt were internet guru, Matthew Weinberg, contributors GutterGourmet and Michelle Kiefer, and assistant video editor, Ryan ‘Big Dumplings’ Lee, who regaled us with chicken bone marrow eating tips while finishing the pork butt marrow.

Of course, this was all about the pork butt. The meat pulled apart like soft cotton with a slight prying of the tongs. As with the fried chicken dinner, we constructed Bo Ssäm lettuce wraps with sauces, meat, and a Beau Soleil to mimic the oyster used in traditional preparations of kimchi. Sriracha was a must. When the dust settled, I barely edged out Jeff’s six helpings with seven.

Not to be forgotten were the Santa Barbara Uni, which was served in a very drinkable Tiger’s Milk, and the Crispy Pig’s Head, which while not as revelatory as Fergus Henderson’s Pig’s Head and Potato Pie For Two, was delicious— like eating fried rillettes. As The Goat said, “if most people realized a pig’s head could taste this good, it would be on more menus, like a meat croquette.”

Obviously, Bo Ssäm concluded with some favorites at Momofuku Milk Bar: Cornflake Chocolate Chip Marshmallow Cookies, Cereal Milk Soft Serve, and Crack Pie and Candy Bar Pie. As if this wasn’t enough, the Goat made a Milk Bar perfect bite: a self-constructed Ice Cream Sandwich made with two Cornflake Chocolate Chip Marshmallow Cookies, a Compost Cookie and layers of Cereal Milk and Caramel Apple Soft Serve.

If you’re interested in entertaining guests by making your own Bo Ssäm, check out David Chang’s recipe as it appeared on Grub Street. Having eaten the Fried Chicken Dinner at Momofuku Noodle Bar, until Momofuku Ko allows photographs or Ma Pêche gets a reservation-only meal, this concludes our Momofuku pictorial series.