Bo ssäm is a popular Korean dish featuring tender pork. Wrap it in lettuce with rice, pickled carrots, and an oyster (optional, but we really recommend it).

　　

Ingredients

Serves 4–6

　　

For the quick-pickled radishes and carrots:

1/2 cup seasoned rice wine vinegar

　　1/4 cup sugar

　　4 teaspoons kosher salt

　　1/2 teaspoon freshly ground black pepper

　　6 radishes, julienned or grated

　　2 carrots, julienned or grated

　　

For the wraps:

2 pounds (about 5 cups) shredded Brown Sugar BBQ Pork Butt

　　2 heads Boston or Bibb lettuce, leaves separated

　　2 scallions, thinly sliced

　　3 cups cooked short-grain rice

　　Sriracha hot sauce (for serving)

　　12 shucked raw oysters (optional)

　　

Make the quick-pickled radishes and carrots:

Step 1

Combine vinegar, sugar, salt, pepper, and 1/2 cup water in a medium bowl. Add radishes and carrots and let stand at least 10 minutes. (Reserve half of the pickled veggies for Pork Banh Mi with Quick-Pickled Radishes and Carrots later in the week.)

　　

Assemble the wraps:

Step 2

Preheat oven to 250°F. Place pork in a roasting pan with a few tablespoons of water. Cover with foil and rewarm pork until hot, 20–25 minutes.

　　

Step 3

Transfer pork to a platter. Serve with lettuce, scallions, rice, Sriracha, oysters (if using), and remaining pickled radishes and carrots alongside.

　　

Do Ahead

Step 4

The quick-pickled radishes and carrots can be made up to 3 days in advance.

　　Cooks' Note

　　Editor’s note: This recipe's headnote has been updated as a part of our archive repair project.