About the Dish
From Rivira del Duero, Spain. A cool, elegant wine with acidity and complexity. 91 Parkers. Natural yeast, no added antioxidants, certified organic, and demeter-certified amazing Van Nature. Sugar content was not detected in component analysis by public inspection agencies. Total SO2 amount: 14.25mg.
Ingredients
- 150g Lamb (cut off)
- 100g Kimchi
- 1/2 Goya
- 1 piece of Ginger
- 1tbsp Sesame oil
- 1/2tbsp Honey
- 1tbsp Soy sauce
- Salt: Appropriate amount
Directions
-
1
Slice the goya into thin slices, sprinkle with salt, knead lightly, and rinse with water.
-
2
Grease a frying pan with oil, add the shredded ginger and heat until fragrant, then add the meat and fry.
-
3
When the colour of the meat changes, add bitter gourd and stir-fry.
-
4
Add the kimchi to the soup and bring to a boil. Sprinkle the honey and soy sauce and mix gently to finish.
Chef's Notes
Recommended Wine
Wine name: El Pollon de Lara Tinto 2018
Winery: Finca Torremiranos
Importer: Voga Japan Co., Ltd.
Food and Marriage Points
If you change pork kimchi to lamb, the umami and richness will be enhanced! Moreover, it is not greasy and easy to eat. The bitter bitterness of the bitter gourd that I added tightens the whole dish, completing a dish that will leave you wanting more. For lamb, if you use cut meat for yakiniku or Genghis Khan, you can just put it in the frying pan as it is. The sourness and spiciness of kimchi and the richness of rum create a gorgeous resonance with elegant Spanish red wine.
