Roy Choi via Food & Wine

Roy Choi is that Korean taco food truck guy right?

Yeah. Listed as one of the 100 most pnfluential
people in the world in 2016, replaced by (among
others) Ivanka Trump in 2017.

Japanese shiso and Korean perilla are very closely related. But
perilla is not sesame. For some reason Koreans sometimes refer to
perilla as "wild sesame" though. Sesame leaves are edible though.

That's an easy one. Perilla oil tastes like
sesame oil, though the plants are apparently
not closely related. Also, and this may be
coincidental or not, perilla leaves are an
important ingredient in the Korean dish sasam
(or ssam), which might lead to some kind of
misconstruction. Anyway, I always heard of
perilla leaves referred to as "sasam leaves"
or perhaps "sesame leaves." Roy Choi of course
is Korean-American.

I don't have access to red or green shiso or perilla so I make do
with a blend of mint, basil and lemon thyme.

I have rarely used shiso and perhaps never perilla.
In a pinch, I mught use butterhead lettuce with a
touch of peppermint oil and maybe a drop of varnish.
Or more likely not bother with the dish at all.

This dish calls from mint and is very low carb.
Title: Asian Fish Packets (Le Colonial)
3/4 c Coconut milk, light

If the recipe means thin coconut milk, okay, but
someone once bought me a can of light coconut
milk and earned a reprimand.

Admonition: be very careful about buying anything
labeled "light."

Rule of thumb, never buy anything labeled "light."

2 tb Fresh ginger root, minced
1 tb Sugar

But for balance this should not be omitted.

1 tb Lime juice
1 ts Fish sauce, Asian
3/4 ts Salt
4 x 6 oz Sea bass or grouper
-fillets, skinned
4 ts Mint leaves, minced

Looks mostly good.

Based on a dish from Le Colonial, An Indochinese restaurant in St.
Barth's in the French West Indies.
Recipe by: Abby Mandel
Posted by Pat Hanneman

Aside from that "light" nonsense, good job.

... Champagne is for weddings, graduations or if you're thirsty.

I drink my champagne when I'm happy and when I'm sad.
Sometimes I drink it when I'm alone. When I have
company, I consider it obligatory. I trifle with it
if I'm not hungry and drink it when I am. Otherwise,
I never touch it - except when Iÿm thirsty.
- attributed to Lily Bollinger (and various others)

Bo Ssam
Categories: Koreanish, main
Serves: 7 to 10

h - pork brine
1/2 c kosher salt
1/3 c granulated sugar
1/3 c light brown sugar
2 Tb crystallized ginger, chopped
6 c water
3 lb pork shoulder
2/3 c maple syrup
h - seasoned spinach
1 lb spinach
2 garlic cloves, minced
1 green onion, thinly sliced
1 Tb sesame oil
1 Tb soy sauce
1/2 ts toasted sesame seeds
h - spicy shredded daikon
1 Tb distilled vinegar
2 ts gochugaru (Korean chili powder)
2 ts granulated sugar
1 garlic clove, minced
1 green onion, thinly sliced
1/2 ts salt
10 oz daikon (about 1/4), coarsely shredded
1 1/2 c steamed rice
1 c store bought kimchi, coarsely chopped
1/2 c ssamjang
1 Tb tiny salted and fermented shrimp (saeujeot)
40 perilla leaves

Place brine ingredients except pork into a large
container, and stir until the sugar dissolves.
Place pork into the brine, cover and refrigerate
for 6 hr.

Remove the pork from the brine and rinse under
cold water. Pat dry and place onto a roasting pan.

Preheat oven to 425F. Roast pork for 15 min.
Reduce heat to 325F and cover roast with foil.
Continue to cook for 1 1/2 hr.

Remove foil and baste with 1/3 c syrup. Place
roast back into the oven and continue to cook
for 30 min. Baste with remaining syrup. Raise
heat back to 425F and cook for 15 min.

Remove roast from heat and allowto rest 10 min.

Bring a large pot of water to a boil. Blanch
the spinach for 30 sec. Drain spinach and
squeeze out any excess water.

Place remaining seasoned spinach ingredients into
a mixing bowl and whisk together. Toss spinach in
the seasoning mixture, cover and refrigerate for
at least 1 hr.

Place all ingredients for spicy seasoned daikon,
except for daikon, into a mixing bowl. Pour mixture
over daikon and mixuntil completely combined. Cover
and refrigerate for 2 hr.

To serve
Thinly slice the pork and serve on a platter with
kimchi. Place remaining sides/condiments into
individual dishes.

This dish is meant to be eaten "taco style," by
wrapping a small amount of each component (pork,
spinach, rice, kimchi, etc) into a perilla leaf
before consuming it.

spoonforkbacon.com
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