BISON BO SSAM with Ginger Scallion Sauce and Daikon/Carrot Pickles
4-6
25 minutes
25 hours
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!
Directions
For Bo Ssam-
- 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.
For Ginger Scallion Sauce-
- Combine oil, soy sauce, vinegar and salt. Add in scallions. Stir.
For Daikon/Carrot Pickles-
- 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.
