What wine should I serve with Bo Ssam (Korean pulled pork)? Any side dishes/salads to serve with it?

You have sour sweet hot and rich. I would serve a crisp Chenin or Viognier or Alsatian Gewurtz. And for the red folks, gutsy Zin not too heavy or Chilean Almaviva (Bordeaux grape blend).

Sorry, it's been a while since I made the cucumber kimchee. It just has salt and sugar not vinegar. Here's a link to the recipe. http://newyork.timeout.com/sites/default/files/static_content/downloads/726/pickles.pdf

I also like a spicy daikon radish. Here's a link for it (not a Momofuku recipe).

http://www.maangchi.com/recipe/musaengchae

Reisling would be a good choice. For a slightly more off beat - and usually inexpensive - option, you might want to try a chilled Vinho Verde, from Portugal. It's young, so high in acid, low in alcohol, and fairly fruity - goes well with spicy Asian dishes and I love it in summer with bbq pork ribs and such, so I think it would be happy with the bo ssam. It's light fizz works well with rich, fatty, porky deliciousness.

I like the cucumber kimchee. There's a recipe for them for the pork belly buns but I think they go well with the bo ssam. Crisp and sweet but the rice vinegar gives it a little zing and cuts the fatty pork.

Wines that are high in acid and low in alcohol, with a little residual sweetness are usually best with spicy food. Rieslings from Germany or Alsace and Alsatian Gewurztraminers are our favorites. Demi-sec Vouvrays work well sometimes. We've always been disappointed when we try to pair a red wine with these foods.

Those are some great suggestions, NeuB! Thanks so much! My problem is that I live in Denmark, where the selection of wine isn't the best and the prices are outrageous (especially for a California girl... where's my $5 bottle of decent chardonnay?!?). I am planning on serving the bo ssam with the recommended rice, bibb lettuce, and different sauces. I am just looking for another side to serve with it all... I'm considering Sagegreen's Asain pear slaw (http://www.food52.com/recipes/15044_asian_pear_slaw) or maybe bitchincamero's spicy mango cucumber slaw (http://www.food52.com/recipes/4826_pork_sandwich_w_spicy_mango_cucumber_slaw).

I would be inclined to serve the same wines that you'd normally serve with other asian foods - so yes, probably a zippy and dry Riesling or Gewürztraminer? However, I'm also a big fan of bubbly with everything, so a super dry prosecco could be fun since Bo Ssam is such a party food. Beer would be good, too, of course - an IPA to cut through the fattyness of the pork would be in my glass, I think. Also , yum! Have fun!