Last night's Bo Ssam at Momofuku Ssam might be my favorite dish I've ever had in NYC. This, is a major statement considering I've lived here for a decade and go out at lease four nights a week. That makes for a lot of entree's the Bo Ssam has to compare itself to.
I grew up eating Ssam (anything wrapped in lettuce). I am Korean after all....Never in my life have I tasted anything like Dave Chang's version of the Ssam.
How he took my favorite traditional flavors and reconstructed them is beyond me. I have tasted many different kimchee's in my life but NOTHING comes close to his kimchee puree. I am not usually a lover of scallions....that was until I tried Dave's scallion sauce. I mean, I wanted to steal that and his homemade hot sauce so I can eat it on everything.
I now understand the whole Bo Ssam hype. I used to judge people who would go crazels and log onto the Momofuku website to get a reservation for this dish..Now, I judge all people who don't think it's worth it. It is more than a meal. It is more than an experience. It is a little pice of heaven on your mouth.
Thank you, Coco, for inviting me to taste this culinary delight with you and your family.
BREAKFAST: Fage with Strawberry
LUNCH: Chorizo con Papas Taco (I knew I was having a big dinner but I've been craving the Taco Truck.. plus those suckers are on corn tortillas and are basically three bites.)
DINNER: Momofuku Ssam...
 |
| santa barbara uni – oyster crema, lily bulb, wild sea beans |
 |
| cured artic char – onion, rose hip, salsify |
 |
| smoked wild sturgeon – quince, rye, pastrami spice |
 |
| steamed buns – pork belly, hoisin, cucumbers, scallions |
 |
| steamed buns – special BLT bun |
 |
| Country Ham with Coffee Mustard That mustard was the best damn mustard I've ever had. |
 |
| fried duck necks – pickled corn, garlic chive, baby carrots Whilst this may have sounded aggro, it was actually delicious and gluten free. |
 |
| Bibb Lettuce Ssam |
 |
| Kimchee Puree, Kimchee, Scallion and Oil and Dang Jang. Dave's Dang Jang is the best I've ever tried.. And the Scallion and Oil, TO DIE FOR. |
 |
| Pork Butt |
 |
| The pork butt is so tender you can take it apart with tongs. |
 |
| Oysters to be used in the ssam. |
 |
| The complete Ssam product. SO FREAKING DELISH. |
 |
| I don't know what this was. The Kitchen sent it over to us.. All I know is that the icr-cream tasted like cream cheese and there were some sort of malt balls in the mix of stuff on the plate. |
 |
| Thyme Mouse, Apricot Mouse and Sorbet with Thyme Short Bread. |