INGREDIENTS
1
Pork butt or picnic ham (8 to 10 pounds), whole bone-in
12
Oysters, fresh
3
heads Bibb lettuce, leaves
1/2 cup
Ginger, fresh
2 1/2 cups
Scallions
1 1/2 tsp
Soy sauce, light
2 cups
White rice, plain cooked
7 tbsp
Brown sugar
1 tbsp
Chili paste
2 tbsp
Fermented bean-and-chili paste
1 1/8 cups
Kosher salt
1 cup
White sugar
3/4 cup
Neutral vegetable oil
25
scant tsp Sherry vinegar
1
Kimchi