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Bo Ssam

tissue Feb 15, 2009 07:17 PM

Is there any place in LA that serves Bo Ssam like at Momofuku in NYC? I'd settle for recs for regular bo ssam as long as it's tasty... Thank you!

  1. s
    sumo3175 Feb 17, 2009 03:41 PM

    you can also buy it at the korean market where they prepared the wrapping and the oyster kimchee type mix. Check out Galleria Market on Olympic and Western or HK Super on Western and I think 2nd.

    1. peppermonkey Feb 17, 2009 09:52 AM

      don't know what momofuku's version is like. Sounds fusionish. But the real thing is steamed pork belly wrapped in lettuce/cabbage with kimchi and sometimes raw oysters. Kobawoo has nice version w/o the oysters.

      2 Replies
      1. re: peppermonkey
        tissue Feb 17, 2009 03:51 PM

        Do they serve it with the oysters? Or can you recommend a place that has the oysters?

        1. re: tissue
          smssms Feb 17, 2009 04:10 PM

          ham hung on 8th/ardmore serves one with oysters on the half shell. they don't give enough oysters, unfortunately.

      2. NeNePie Feb 15, 2009 09:57 PM

        there is also a shik do rak in northridge, corner of reseda and devonshire.

        1. Das Ubergeek Feb 15, 2009 08:45 PM

          "Bo Ssam" is Korean for "for wrapping". Do you mean Korean barbecue with rice paper ("dduk bo ssam")? If so, go to Shik Do Rak in Koreatown or Garden Grove. Or did you mean something else?

          2 Replies
          1. re: Das Ubergeek
            ipsedixit Feb 15, 2009 08:49 PM

            That's certainly the type of Ssam that is served at Momofuku Ssam Bar in NYC.

            1. re: ipsedixit
              Porthos Feb 15, 2009 10:10 PM

              I think the OP is referring to David Chang's version where it is a whole roasted pork shoulder served with a side of raw oysters. The wrapper is bibb lettuce and not rice paper.


              I don't think you can get the Chang interpretation out here. Maybe it's time for David Chang to do a LA outpost: Momofuku West?

              As for Chang's Bo Ssam, the easiest way is probably for you to make it yourself. It's almost a fool proof dish. The hardest part would probably be getting the freshly shucked oysters.

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