|300 g||beef (e.g. entrecôte)|
|20 ml||sesame oil|
|10 drops||fish sauce|
|30 ml||soy sauce|
|150 ml||pear juice|
|1 tbsp||miso paste|
|vegetable oil for frying|
|lettuce leaves to serve|
|kimchi to serve|
|pickled gherkins to serve|
Optima late harvest, mild, 2012
With its well-balanced sweetness and strong bouquet, this wine harmonizes particularly well with flavorful Asian dishes. The mellow, fruity aromas gently play with the exotic ingredients. Recommended temperature is 11 - 13°C/54°F.
First, peel ginger and garlic clove. Peel and quarter onion.
For the marinade, work the ginger, garlic, and onion into a fine paste with the food processor.
Then add some of the sesame oil, fish sauce, sake, soy sauce, some of the pear juice, sugar, salt, and pepper to the paste and mix again using the food processor.
Add beef slices to the marinade and leave covered in a cold place for approx. 1 - 2 hours. Resealable freezer bags are particularly effective for this, as they save storage space.
For the dip, stir together the miso paste, gochujang, remaining sesame oil, and remaining pear juice.
Remove meat from the marinade and sear in a hot frying pan with some vegetable oil.