Working Class Momofuku

I love the music in your episodes, Is there a way I can see the music that is played per episode? Thanks

I made this for Christmasdinner 2009 and even my fussy brother and sister ate this. It was so delicious and so easy.

I just found your site through a tip from one of my Creative Loafing, Sarasota readers, and I love it! I'll be slowly working my way through your entertaining videos. And, I'm definitely making your Bo Ssam to go with my Ginger Scallion Noodles! I'm a food blogger (and from Sarasota) as well. I write for CL, Edible Sarasota and at my own site Sticky, Gooey, Creamy, Chewy (http://stickygooeycreamychewy.com). Nice to have found you!

I just found the show and the episodes are great. I can't wait to try the Bo Ssam this week. One question, what did you do with the skin after you removed it? Did you toss it or make crackins?

I have the pork shoulder with the salt and sugar chilling away in the fridge! I can't wait to get it in the oven and roasting. I'll let you guys know how it comes out!

This(your show) is one of the best things on the internet. I'm going to make this. And I'm thanking you in advance.

I had the distinct privilege and total pleasure of eating Bo Ssam PREPARED BY THE WORKING CLASS FOODIES -- it was absolutely INCREDIBLE! It is a delectable, slightly salty (in a good, Asian way) unctuous treat that tastes like nothing else. I make N. Carolina style (i.e., with a dry rub) Bar-B-Q pulled pork all the time, so while I thought I'd ENJOY this recipe, I didn't anticipate necessarily being blown away by it -- but I was! It's a COMPLETELY different, marvelous flavor profile (even tho salt and sugar figure prominently in my rub). Every morsel is amazingly flavorful, thanks to the overnight stay in the fridge. Readers, you MUST make this recipe! And keep on cooking, Max and Rebecca!

You guys did put something on top when you started to roast it - something chunky and white. What was that?

Pork shoulder is on sale at Whole foods this week (11/17) for id="comment_list".49/ pound. I got mine, and I'm marinating tonight!

This looks good, but I dont eat pork. Could this be done with a beef shoulder?

I fucking love this!

Creative. Not too hard to make. I love it!

Is there a written recipe?

Another great episode. I really liked what you did with the leftovers, too. You two have inspired me to shop more regularly at my local farmers market. Thanks!

This is the coolest cooking show I've ever seen! I'm currently in college and am off my school's horrible meal plan as it's so unhealthy and expensive. This show is really inspiring and perfect for me! Thank you- I'm in love!

how do you base the pork and wiht wat?

good episode, the entire dinner looked awesome. by the way i love the music you guys play through the episode, who sang some of the songs?? i'm most definately interested in listening to more. thanks, keep up the awesome tutorials.

I made it yesterday and must say the the ginger sauce ROCKS!!! The I loved it. It tasted even better today. I let the left overs and the sauce mix together...very tasty.

Have you seen this review on always hungry ny.com? http://www.alwayshungryny.com/reviews/momofuku-ssam-bar/

I'm going to try and make my own kimchee one of these days! (It's so expensive in the store, but the ingredients are really cheap.)When I do, I'll write in with my results. :)

Hi, I discovered the show lately and I'm getting addicted as the ideas are great and the whole aesthetics too, really good job! For some time now I've had a little obsession with momofuku, so I got excited when I saw the episode title and as I'm so far from NY it seems you're lucky you could just be in front of the restaurant ;) well, I'm going to try the Bo Ssam recipe during the weekend, some time ago I tried to make momofuku inspired eggs baked on bacon dashi, well I saw it in the video from this article: http://online.wsj.com/article/SB10001424052748704107204574471561810281526.html#articleTabs%3Darticle and the idea stuck in my head so I did my version to see if it's possible and sure it is. That's all I wanted to share, thanks and have a nice weekend :)

Looks delish! I joined a meat buying co-op with my local Slow Food group and the cheapest we've been able to source our pork is about per pound. Did you get the pork from a supermarket via a conventional supplier? Or...?? 'Cuz dudes, if you can get sustainably-raised, local pig for that cheap, I'm going to die of envy.

Pork ramen? Brilliant! I use my slow cooker for pork often (it's cheap and easy) but am getting bored with what to do with leftovers. Because of hypertension, I'm on a low-sodium diet, so I may pass on the bo ssam recipe - so much salt, looks so tasty! Hmfp (no fair).

what is a neutral oil?! otherwise, awesome

This looks so amazing, but I'll have to invite some friends over to help me eat it. On a completely different note I am a great connoisseur of Hot Chocolate however when I try to make it at home it just isn't the same as when I have it at cafes. Since it is getting close to, what am I talking about it already is, the holiday season I think it would be pretty cool if you did a video on making the perfect hot chocolate at home.

I can't wait to try this! The show gets more amazing every week!

I always wanted to know how to make empanadas. When I used to live in jersey I could buy the shells in the refrigerated section, but in NC I can't seem to find them. If you guys could make a video on how to make them from scratch that would be great.

Bo SSam for thanksgiving dinner? Please!

So in fact, the restaurant charges 100 times what it costs to make at home. Loving this show more and more each week! Keep up the good work! I can't conceive of it! How can it be 100 times better than home-cooked food?

**sigh** you guys are just what i needed after a 9 hour day of slaving for the man! this looks AMAZING! i have to try it! also i would love to see an episode on how to make kimchee (sp?) OR! challah! (well any bread really) i used to work at this bakery and the owners were jewish and made great challah and sweet noodle kugel mmmmm:)

Here's a followup I'd love to see you make! http://www.marthastewart.com/recipe/david-chang-steamed-pork-buns

great show! the beginning broke my heart (max longingly looking at the menu). the bo ssam looks preettty good. have you ever had "dduk bo ssam"? Its basically bo ssam, but you wrap the meat and dressed greens in these addicting, reeeally thin, chewy rice cake-like sheets. it may be a southern californian thing, but i could be wrong.

could you make david chang style pork buns with the leftover pork?

Having been lucky enough to eat your first version of Bo SSam in Fla. I can only say, my mouth was watering from the first mention of the name! Great episode...love the Humphrey card game most of all! On my culinary wish list? How about a gravlax recipe a la Aquavit?

David Chang was on the Martha Stewart Show a couple months back and actually make Bo Ssam on the show. The actual recipe for Momofuku Bo Ssam is on the the show's website- http://www.marthastewart.com/recipe/bo-ssam

Looooove the show! The camera work is brilliant. Bo Ssam is now on my list of foods to make and try. Keep on keeping on.