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Grill Smarter Budget-friendly cuts of meat like chicken thighs, picanha, and pork shoulder bring maximum flavor at minimum cost.

Food & Wine

July 2025

This version of Korean bo ssam calls for quick-cooking pork shoulder steaks instead of the traditional slow-roasted pork. A sweet and spicy marinade, with a touch of pleasant bitterness from instant coffee, deeply seasons the meat before a quick sear on the grill. Served in lettuce cups with kimchi and apple ssamjang, an umami-rich dipping sauce, it’s perfect for a build-your-own dinner-party platter.

Grill Smarter Budget-friendly cuts of meat like chicken thighs, picanha, and pork shoulder bring maximum flavor at minimum cost.

Grilled Pork Shoulder Bo Ssam

ACTIVE 45 MIN; TOTAL 1 HR, PLUS 1 HR MARINATING; SERVES 6

2 large Honeycrisp apples, divided

1 small yellow onion, quartered

1 (1-inch) piece fresh ginger, peeled and chopped

3 Tbsp. canola oil, plus more for grill

1 Tbsp. light brown sugar

1 tsp. instant coffee granules (optional)

6 Tbsp. doenjang, divided (see Note)

7 garlic cloves, divided

3 (about 15-oz.) bone-in pork shoulder steaks (3/4 to 1 inch thick)

2 Tbsp. gochujang (see Note)

2 Tbsp. thinly sliced scallions

1 Tbsp. toasted sesame oil

Bibb lettuce leaves, kimchi, and toasted sesame seeds, for serving

1. Roughly chop 1 apple. Place chopped apple, onion, ginger, oil, brown sugar, instant coffee granules (if using), 3 tablespoons doenjang, and 6 garlic cloves in a blender; process until smooth, about 1 minute, gradually increasing blender speed from low to high. Pour onion mixture into a 9x 13-inch baking dish; add pork shoulder steaks, and turn to coat evenly in marinade. Cover and refrigerate for at least 1 hour.

2. Preheat grill to medium (350°F to 400°F). Remove pork steaks from marinade, letting excess drip off; discard marinade. Place pork steaks on oiled grates, and grill, uncovered, turning occasionally, until browned on all sides and a thermometer inserted into thickest portion of pork registers 145°F (for medium), 10 to 15 minutes, or until desired degree of doneness. Transfer steaks to a cutting board, and let rest for 10 minutes.

3. Grate remaining apple to yield 1 cup. Grate remaining garlic clove. Transfer apple and garlic to a small bowl; stir in gochujang, scallions, sesame oil, and remaining 3 tablespoons doenjang. Set apple ssamjang aside.

4. Thinly slice pork steaks against the grain; discard bones. Serve pork with apple ssamjang, lettuce leaves, kimchi, and sesame seeds. -NICOLE HOPPER