The outermost crust is sweet and if you overdo it, worse, it can be salty. But when you put the condiments on it, it’s definitely not a sweet dish. I’ve made maybe 25 of these now. What I want are the little tongs they have at the restaurant. I’ve never found those.
You know what’s funny, the ginger scallion thing isn’t a “noodle place” thing. It’s a key ingredient in Cantonese style Roast/BBQ Meat. If you order Roast Duck, chicken, pork it comes with the ginger scallion sauce. Not sure how good that’d taste on noodle lol.
It tastes awesome. The best part of making bo ssam is tossing the whole mess with noodles the next day. (I skip the oysters.) Noodles and ginger scallion tossed in noodles, shredded pork, drizzled with ssam sauce and a little sirahcha?
FRAZY good.
I believe I will be making this for our Super Bowl party. If anyone makes it before then, please post notes! Like Robert I am a little concerned about it being too sweet…
It’s not sweet. If anything it’s salty. Make sure you use kosher salt or you’ll be sorry. And we’re only talking about the outermost crust. It’s not ribs. It’s shoulder. It’s five inches thick. The sweet part is a tiny part of the whole.