🔕 🔔
Loading…

My Basket ()

All questions

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

Hello helpful Food52'ers! I am going to make Momofuku's Bo Ssam this weekend and haven't a clue what kind of wine I should serve! Perhaps a dry white?? And can you recommend a side dish and/or salad to accompany the bo ssam? I was thinking maybe some kind of 'Asian' coleslaw, but am open to any recommendations. Thanks, as always, for your help!

asked by CarlaCooks over 5 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

13 answers 9363 views
B5d4c31e d9a4 4f0e ae4e ecaa0cf95de6  dsc 0253 2
Miranda Rake

Miranda is a contributor at Food52.

added over 5 years ago

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!

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

69d2403d 88f4 4b72 b0b9 84a21f4d0561  img 1445
added over 5 years ago

Thanks for the recommendations, Miranda! I, too, am a huge fan of bubbly... specifically the kind that's pink and comes in a Moët bottle!
I might serve some beer for 'the boys', but I'm not a beer drinker. One way or the other, we'll have fun and eat well!

69d2403d 88f4 4b72 b0b9 84a21f4d0561  img 1445
added over 5 years ago

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...) or maybe bitchincamero's spicy mango cucumber slaw (http://www.food52.com/recipes...).

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

4798a9c2 4c90 45e5 a5be 81bcb1f69c5c  junechamp
ChefJune

June is a trusted source on General Cooking.

added over 5 years ago

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.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

69d2403d 88f4 4b72 b0b9 84a21f4d0561  img 1445
added over 5 years ago

Thanks for the recommendations, ChefJune. I think I am going to end up going with a nice white... possibly an Alsacian Riesling or Portugese Vinho Verde.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 5 years ago

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.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

69d2403d 88f4 4b72 b0b9 84a21f4d0561  img 1445
added over 5 years ago

That's a great recommendation, keel. The cucumber kimchee sounds like it would go perfectly with the bo ssam. Thanks so much!

69d2403d 88f4 4b72 b0b9 84a21f4d0561  img 1445
added over 5 years ago

Keel, could you provide me with a link for the pork belly bun and cucumber kimchi recipe? I can't seem to find it. Thanks!

1097a5b5 1775 4eec a8ea 7421137b65dc  image 2 apples claire sullivan 2
amysarah

amysarah is a trusted home cook.

added over 5 years ago

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.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

69d2403d 88f4 4b72 b0b9 84a21f4d0561  img 1445
added over 5 years ago

I didn't even think of vinho verde, amysarah, but that would be great! My husband and I love spending a long weekend in Porto in the summers, sitting by the beach with a bunch of grilled sardine, a nice crisp salad, and of course a bottle of vinho verde. Thanks for the recommendation!

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 5 years ago

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...

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

http://www.maangchi.com...

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

C0d1f1de 4134 43ba 9510 1d7a8caa31f3  scan0004
added over 5 years ago

Thanks for the link -- what a great resource!

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 1 month ago

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).

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Loading…

Reset
Password

  Enter your email below and we'll send you instructions on how to reset your password

Account Created

Welcome!

Logged In

Enjoy!

Email Sent

Please check your email for instructions
on how to reset your password

Successfully logged out

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.