+
Home Cooking

Momofuku-style bo ssam

Calkarebear | Nov 19, 201409:25 PM     1

Hi, I know there have been other posts on the famous recipe but I couldn't find anything on my particular issue. I've made this twice and both times the flavor has been amazing (if a bit too salty) and the skin crisped up perfectly, but the meat was a bit tough. The meat fell apart in large chunks but the large chunks were a bit dry. Does anyone know what the problem is? Should I be leaving it in the oven for longer? It was getting quite crispy and dry on the edges.

I'd appreciate any help at all!

    Image Title (Optional)
    Caption (Optional)
    Image Credit (Optional)
Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

15 Canned Sardine Hacks for a Better Snack
Test Kitchen Notes

15 Canned Sardine Hacks for a Better Snack

by Chowhound Editors | If you're unsure how to eat canned sardines, we have some intriguing ideas for you. Usually tinned...

The Shocking Truth Behind the Triscuit Name Revealed on Twitter
Food News

The Shocking Truth Behind the Triscuit Name Revealed on Twitter

by Jen Wheeler | I love learning about the genesis of odd food names (and words in general), so the recent revelation...

The Care & Feeding of Your Sourdough Starter
Guides

The Care & Feeding of Your Sourdough Starter

by Heather Reid | Sourdough is having a moment—many people are hunkering down at home and embarking on new projects...

How to Nail Your Next Virtual Happy Hour or Dinner Party 
How To

How to Nail Your Next Virtual Happy Hour or Dinner Party 

by David Watsky | Staying in is the new going out—at least for now—and we've some fun ideas for making the most of your...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.