Ali Slagle’s salmon ssam may not be traditional, but it is delicious (according to many happy reader comments).

When it comes to bo ssam, many home cooks might think of chef David Chang’s dry-brined hunk of pork shoulder, roasted for six hours until tender, then lacquered in a caramelly crust of brown sugar.

This is a recipe to win the dinner party sweepstakes, and at very low stakes: slow-roasted pork shoulder served with lettuce, rice and a raft of condiments. The chef David Chang serves the dish, known ...

Traditionally slow-roasted, we marinate pork shoulder steaks with Korean staples for tenderness, then grill them for a faster cook time without sacrificing flavor or texture. Inspired by traditional ...

Add Yahoo as a preferred source to see more of our stories on Google. Bach advised, "Start with red leaf lettuce and a perilla leaf together with a decent spread of ssamjang, a bite-sized spoonful of ...

If Kogi can make a fortune pairing kimchi and tortillas, why not spaghetti and ssam? Howard Gordon, an ex-Cheesecake Factory vice president and his Korean fiancee, Jenny Lee, hope to do just that with ...

In the pantheon of life's great events, nothing beats the impending arrival of David Hasselhoff: The Musical. Unless it's something from the Momofuku folks. David Chang, owner of everyone's favorite ...

It’s hard to think of a New York restaurant that has so purposefully put itself through more alterations than Momofuku Ssam Bar (207 Second Avenue, 212-254-3500). Launched as a Korean burrito joint in ...