Cure the pork: rub the bone-in pork butt all over with 1 cup sugar and 1 cup kosher salt. Set on a rack over a tray and refrigerate overnight.
Roast: wipe off any excess liquid and roast the pork at 300°F for about 6 hours, basting occasionally, until it is fall-apart tender.
Crust it: mix 7 tbsp brown sugar with 1 tbsp salt and rub it over the pork. Crank the oven to 500°F and roast 10 to 15 minutes, until a dark, glazed crust forms.
Gochujang sauce: whisk together the gochujang, ssamjang, sherry vinegar, and neutral oil until smooth.
Ginger scallion sauce: combine the sliced scallions, minced ginger, neutral oil, sesame oil, soy sauce, rice wine vinegar, and a pinch of salt. Let it rest at least 15 minutes before serving.
Doenjang soup: drop a doenjang cube into boiling water, stir until dissolved, and it's done.
Serve family style: pull the pork and set it out with lettuce leaves, rice, both sauces, and the soup. Wrap a little pork and rice in a lettuce leaf with both sauces and eat.
David Chang's Bo Ssam, slightly adapted, from Instagram reel by Wayne & Nancy (@seattlehanddoc). A whole bone-in pork butt sugar-and-salt cured overnight, slow-roasted at 300°F for ~6 hours until fall-apart tender, then finished with a brown-sugar crust at 500°F. Served Korean lettuce-wrap style with gochujang sauce, ginger scallion sauce, doenjang soup, lettuce and rice. Called one of their top five all-time recipes. Recipe was fully written in the caption. Note: the caption was a #ad for Ofood gochujang / doenjang cubes. https://instagram.com/reel/DekWjnbMIUL
