Bo Ssäm Grilled Pork and Pickled Slaw in Lettuce Cups

Why rice? Why any carb? Don’t get me wrong: I love carbs. But I don’t think I’d miss them here. The rest of the ingredients (no oysters because too expensive) sound just fine without the rice.

• hollisevon

• Vero Beach, FL

• 7/20/2020

The nutritional info from Epicurious is faulty. The whole ingredients are being fed into a computer without considerigng: (1) once the roast is cooked the fat is removed, (2) no one is eating the bone, (3) no one is drinking the pickling liquid, (4) no one is eating all the sugar that was left in the broth after cooking the roast, and (5) (like so many of Epicurious’s recipes), the number of servings is underrated. The nutritional data has this serving 4. I made it. If you consider each person will eat 2, it actually serves 8 people (or at least the meat does). If you feed the ingredients through My Fitness Pal, the calorie per taco (using 2 ounces of meat per taco) is closer to 200-225.

• loriltx

• Houston

• 6/9/2018

I haven't made this but I find it odd that they've put this with an article claiming it is low carb. Big NOPE. I might try converting it to LC though, which would mean finding LC/SF sub for the sugars, leaving out the carrots, as well as the rice. Rating is according to how I think it'll be after converting. ;)

• plantjoyseeds

• New Orleans

• 8/26/2017

My husband and I enjoyed this dish very much. I simplified and improved the nutritional value by using a leftover grilled Iowa Chop (thick cut) and brown rice. I just diced the pork finely, added about 1T of BBQ sauce and stirred it with the cooked rice. I also added some finely diced jalapenos to the pickled vegetables. We really liked the mixture of textures and flavors.

• Anonymous

• Chicago

• 1/27/2017

First of all, this is fairly close to what I know as Bo Ssäm with a few differences (but everyone has their own secret ingredients), and I have to say, while I am extremely concious of what I eat and the nutritional values of my foods, this dish is absolutely superb. (Especially if you include several traditional side dishes like Kim Chee, a fermented shrimp and so on). However, sadly, the nutritional information is pretty accurate. What I do instead is make healthier substitutions and then I can still enjoy one of my favorite dishes for a special occassion, guilt free. I love Korean cuisine and asked my Korean friends if this were truly the correct nutritional information..this is what they gave me PER SERVING. 1369 calories 84 grams fat 23 grams saturated fat 0 grams trans fat 39 grams monounsaturated fat 14 grams polyunsaturated fat 55 grams carbohydrates 2 grams dietary fiber 39 grams sugars 92 grams protein 316 milligrams cholesterol 5860 milligrams sodium I feel that though it is high in all areas, when it is not eaten on a regular basis, but as a special treat, one should be able to enjoy this dish. One can ALWAYS substitute healthier options for oil, low sodium soy sauce and so on. A lot of the high numbers come from the pork itself (traditionally it's pork belly), salts and sugars used during the marinating processes, as well as from the oysters. Though it may seem to be not one of the healthiest dishes, why not at least give it a try using healthier substitutions? Korean food is wonderful and you're really missing out on something delicious here.

• DinkyDragon

• Hessen, Germany

• 6/15/2015

The nutritional info for this recipe cannot possibly be correct. For starters, I don't know where 135 grams of carbs per serving would come from, seeing as how an entire cup of rice only contains 44 grams. In addition, the only way you'd get 2,474 mg of sodium is if you actually drank the pickling liquid. Who does that? A lot of the numbers appear inaccurate.

• worldbeat

• Oakland, CA

• 6/14/2015

I had planned to make this recipe until I looked at the nutritional information. Calories 1,058; Sodium 2,474; Fat 30. That adds up to a heart attack waiting to happen and I don't want one of those, and I don't want any of my loved ones to have one either.

• EatWellNow

• Wellington, MO

• 6/14/2015