Grilled Pork Shoulder Bo Ssam

Inspired by traditional Korean bossam, pork shoulder steaks become tender and juicy thanks to a well-balanced marinade featuring sweet apple, aromatic spices, and doenjang — a deeply savory Korean fermented soybean paste before it hits the grill. As it cooks, the pork develops an irresistible aroma, with the apple’s natural sweetness enhancing the meat’s rich umami. Served with crisp lettuce cups and a bold, spicy apple ssamjang, a Korean dipping sauce, this dish is perfect for a party platter or a fun “build-your-own” dish. To save time, you can also buy store-bought ssamjang at most Asian grocery stores or online. 

What is bossam?

Bossam, or bo ssam, is a popular Korean dish featuring pork shoulder or belly cooked low and slow with spices then served in lettuce or perilla leaves with kimchi and other side dishes known as banchan. It is traditionally served at the beginning of winter to mark the completion of the homemade kimchi-making process in many Korean households.

Are pork shoulder steaks the same as blade steaks? 

Blade steaks are cut from the shoulder region of a cow. Pork shoulder steaks are sometimes labeled and sold as “pork blade steaks” because they come from the shoulder area of a pig. 

Where can you buy pork shoulder steaks?

Some grocery stores sell precut pork shoulder steaks. If your store doesn’t carry them, ask the butcher, as they can often cut steaks from a whole pork shoulder for you. You can also buy a whole pork shoulder and slice the steaks yourself. 

Notes from the Food & Wine Test Kitchen

Doenjang is a fermented soybean paste commonly used in Korean cooking to add umami. You can find it at most Asian grocery stores or online at saywee.com. Find ssamjang at yamibuy.com.

Make ahead

Pork can marinate in the refrigerator, covered, for up to 12 hours.

This recipe was developed by Nicole Hopper; the text was written by Breana Killeen.