Introducing the delectable Bison Bo Ssam with Ginger Scallion Sauce and Daikon/Carrot Pickles, a tantalizing dish inspired by the renowned Momofuku Cookbook. This recipe brings together the rich flavors of bison, the vibrant zing of ginger and scallions, and the delightful crunch of pickled daikon and carrot. Prepare yourself for a mouthwatering experience that combines Asian-inspired elements with game meat for a unique twist.
BISON BO SSAM with Ginger Scallion Sauce and Daikon/Carrot Pickles
Sous Vide Bison Bo Ssam with Ginger Scallion Sauce and Daikon/Carrot Pickles
Kory Behrens
4-6
25 minutes
25 hours
Asian
Bison Meat
Get ready to savor the succulent bison wrapped in fresh lettuce leaves, adorned with the aromatic ginger scallion sauce, and topped with the tangy daikon and carrot pickles. This Bison Bo Ssam is a true culinary masterpiece that will leave your taste buds longing for more. This recipe needs to be started one day in advance, but we promise, it's worht it!
Ingredients
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Bison or Buffalo Chuck Roast - 3-5lbs
Salt
Duck Fat 1 Cup
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- Thinly Sliced Scallions -Green and White parts - 2 cups
- Ginger - Minced - 1/2 cup
- Neutral Oil - 1/4 cup
- Soy Sauce - 1 tsp
- Vinegar - Sherry or Red Wine Vinegar - 1 tsp
- Salt - Pinch
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- Carrot - 1 Large Matchsticks
- Daikon - 1 Medium - Matchsticks
- Sugar - 1/4 Cup
- Water - 1 Cup
- Rice Wine Vinegar - 1/2 Cup
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White Rice- 3 cups cooked
Bibb Lettuce - 2 heads
Directions
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Set sous vide bath to 130 degrees. Pat chuck roast dry with paper towel. Season generously with salt. In sous vide bag, add chuck roast and duck fat. Vacuum seal bag and add to preheated sous vide bath for 24 hours.
After 24 hours, Use a a cast iron pan to sear all sides with 4TB butter. Let rest 10 minutes then shred the meat.
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Combine oil, soy sauce, vinegar and salt. Add in scallions. Stir.
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Dissolve sugar, water and rice wine vinegar in bowl. Add carrots and daikon. Let sit for at least an hour before using.
Serve bison along with sauce and pickles wrapped in lettuce. Enjoy with rice.
