A Sense of Wine

A Sense of Wine is Wine Sense's journal of new products, techniques and behind the scenes info for those who love to make wine. The authors are the Wine Sense staff. You will be familiar with them as the friendly faces that serve you whenever you stop by one of the stores. Join us as we share our insights on new procucts, advice and our experiences. Please feel free to comment on any posts- we look forward to your input!

June 2011
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Korean Sizzling Beef

June 24, 2011

While on an Amazing Holiday to Korea, my wife and I enjoyed an amazing wine/food pairing.If you love a great Cabernet Sauvignon match it with this delecious Koren Sizzling Beef. Enjoy…

 

 

Recipe Korean Sizzling Beef

1/4 cup soya sauce

2 tablespoons sugar

2tablespoons dry white wine

2 large cloves of garlic, very finely chopped

1 tablespoon toasted sesame oil

2 teaspoons crushed red pepper

One 2 1/2 pound flnk steak, cut across the grain into twenty 1/4 inch thick slices

16 scallions

Vegetable oil for rubbing

Salt

Steamed rice, for serving

1.  In a large shallow dish combine the soy sauce with sugar, white ine, chopped garlic, toasted sesame oil and crushed red pepper, stirring to dissolve the sugar.  Add the sliced flank steak and coat thoroughly in the marinade.  Cover and refrigerate the steak for at least 4 hours or overnight.

2.  Light a grill o heat a griddle.  Rub the scallions all over with vegetable oil and grill them over high heat, turning once, until the scallions are just softened, about 2 minutes.  Season with salt.

3.  Working in batches, grill the steak over high heat until the slices are richly browned and medium rare, about 30 seconds per side.  Transfer the steak to a serving platter and serve with the grilled scalliona and steamed rice.

Wine to pair with this meal- Cabernet Sauvignon

“Geonbae” (Cheers)

Neil, Manager (Wine Sense- Brandon)


Filed under: General, Recipes by WineSense

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