When I first moved to Manhattan a few weeks back, a friend and self-proclaimed food connoisseur demanded that I head to the East Village with him to try Momofuku's pork steamed buns. This tasty morsel has basically every attribute that I could dream of in a hand-held pork package. To summarize: the steamed buns were light and delicate, the pork belly was fatty and delicious (and was gelatinous enough to be spread on toast), it was topped with green onions and pickled cucumbers, and customers are provided sriracha to spice it up (yes please). I seriously considered eating nothing but steamed buns but decided the overkill might risk ruining a great thing in the city. The rest of the dishes we shared were done well but nothing highlighted the buns. When another friend recently invited me to return to Momofuku to partake in its bo ssäm, I immediately committed without hesitation.
The step by step process of the bo ssäm goes as follows: