For our first Hangry session, we have invited FO-AM, an exclusive catering service established by chef duo Julie Kössendrup and Michael Gesmar Larsen. After graduating from renowned cooking academies and working at Michelin-starred restaurants, Michael and Julie decided to build their own culinary institute and start the FO-AM label.
Be it at their own home or on event location, the couple create ‘extraordinary experiences’ always based around certain themes, all the while celebrating a passion for cooking and good aesthetics. The label’s high-end catering is defined by the uncompromising detail, professionalism and good taste in their work. If you are looking for an unforgettable culinary experience we would absolutely recommend checking them out.
To welcome the autumn season, Julie and Michael came up with their version for ‘Bo Ssam’, a Korean-inspired family dish perfect for sharing and so delicious that you‘ll be fighting over the scraps.
3.6 - 5kg Pork Shoulder
5 Brown sugar (tablespoon)
> Combine salt & sugars together in a bowl - mix well.
> Season the pork shoulder generously with the salt mixture from both sides
> Cover and let sit in the fridge for 6 hours or overnight.
> Once all sauces and kimchi are done (see recipies below) - set the oven to 150˚c
> Take the pork shoulder out of the fridge and drain from any liquid - put the pork in the oven and cook for 6 hours, basting with the rendered pan juices every hour. The pork should be tender - a knife should go in easily.
> When ready - take the pork out of the oven and turn the oven on to 260˚c
> Stir together remaining brown sugar and 1 tablespoon salt and rub the mixture all over the pork.
> put in the oven for 10 to 15 minutes, until the sugar has melted into a crisp, sweet crust.
A traditional side dish made from salted and fermented vegetables, most commonly napa cabbage and Korean radishes, with a variety of seasonings
1 Nappa Cabbage
2 tbs Salt
20g Garlic (sliced and finely diced)
> Combine garlic, ginger, chilli flakes, fish sauce, soy sauce, salted shrimp, spring onion and carrots + 50gr sugar. Make a cream consistency, add water if necessary.
> Drain cabbage from water - add to the chilli brine.
> Cover and refrigerate. 24 hours minimum - After 2 weeks it will be prime. Can hold up to 1 month.
SCALLION GINGER SAUCE
250g Spring onion (greens and whites, thinly sliced)
50g Ginger (very thinly chopped)
4 tbs Grapeseed oil or other neutral oil
1.5 tsp Soy sauce
1 tsp sherry vinegar
1 tsp sea salt
Preparation: Simply mix together all ingredients and taste for salt.
Serving & eating
The dish is Served with Romaine lettuce, rice and shucked oysters (optional). For an ultimate taste experience, Julie and Micheal recommend to pull the meat with two forks and lay the different ingredients with the meet in a piece of lettuce. Enjoy!
'HANGRY is a unique cooking session that takes place in our studio kitchen once a month. All the recipes are published and available in our Journal. We do it because we love to give our followers relevant content that speaks to our shared passion for design and food culture.
We hope you enjoy it as much as we do!
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