Bo Ssäm

Our bo ssäm was a long time in the making before it showed up on the menu. I’d had an inkling for years it would be a good idea—bo ssäm is a super-common dish in Korean restaurants, though the ingredients and cooking that go into it are frequently an afterthought. The oysters are usually Gulf oysters from a bucket, the kind that are really only suited to frying; the pork is belly that’s been boiled into submission. Almost every time I ate it at a restaurant, I’d think about how much better