I would also add those square rice paper wrap thingies (dduk bossam, basically pho cuon sheets), they’re supplied when dining in but not for takeout. they go great with the shiso.
Chang also tries to mimic the flavors of Korean barbecue with the marinade that every rack sits in for at least eighteen hours. It doesn’t translate as well with this style of cooking, but blame the smoker. I’ve tried using sharp flavors as slathers for beef ribs in the past, but they’re mellowed almost completely after a long smoke. Chang’s beef ribs spend six to eight hours in an apple wood fueled cabinet smoker from J&R Manufacturing, which is a long time for those flavors to survive in a smoker. When Chang joked that Texans would make fun of his choice of equipment, I reminded him that it was built in Mesquite. No apology necessary.
Hmm…a marinade in a KBBQ-style sauce? I may mix traditional galbi sauce and a spicier sauce. Drain, pat dry and perhaps use the APL dry rub. Skip the APL mustard step.
Cool! Let us know the results! One more thing i learned for the Majordomo and APL plate ribs, they’re cooked to an internal temp of 185 degrees instead of the 190-210 degrees (which is the regular temp for most Texas style bbq for short ribs) APL wanted a more steak-like texture when sliced “his way”
-all this info was provided by your friendly neighborhood Majordomo server while slicing the meat.
Super useful info! I’m going to need to write this all down. And order giant marination bags. Going all out and smoking 4 plates. So we have enough for the holiday and leftovers.
As far as I know perilla is the genus and the species and shiso is a variant of it, or another name. They are very similar. How to Cook With Perilla and Shiso, the Super-Fragrant Herb We Can't Stop Eating, Perilla frutescens is the species.
Last year I grew perilla in my boxes. I subbed it for shiso numerous times. If there is a difference it is too subtle for me to discern. It is delicious, especially wrapped around galbi. For what its worth I offer this - enough conflict these days without debating plant names.
been searching for shiso leaves myself as i heard they are super healthy and tasty. never found them anywhere, actually not even at https://suppsforlife.to … someone can help?
You made me look this up. As others have posted, it’s not the same thing and they definitely don’t taste the same. The shiso that’s typically served with sushi is more mintier than the perilla leaves used in kbbq.
