Wine & Asian Food

Beef and Mushroom Skewers with Rosabrook Shiraz 2012

With spring and warm weather closely approaching, we bring back the next wine matching series. What better way to welcome the season by enjoying the fresh flavours of Asian cuisine and pair it with a perfect wine for a truly pleasant experience.

Beef and Mushroom Skewers with Rosabrook Shiraz 2012 is an  irresistible season welcoming entree.

This delicious quick dish, known as Songi Sanjeok Gu (Beef and Mushroom Skewers), is a variety of jeok – skewered meat and vegetables. Songi (mushrooms) Sanjeok Gui (beef) is traditionally served on holidays and special occasions.

This well crafted, dark red coloured, dense Shiraz offers lifted aromas of ripe black fruits with notes of dark chocolate, cedar road and licorice. It gives the palate a smooth and rich texture with generous layers of dark berry and plum fruit with ripe tannin support. This is a complete wine with a long spicy finish and warm persistence.

Rosabrook Shiraz 2012

Songi Sanjeok Gui (Beef and Mushroom Skewers)

 

Ingredients:

10 pieces Oyster Mushroom or Shimeji Mushroom

100 g Beef – scotch fillet

4 stalks Spring onions cut 6-7cm in stick shape

10 Bamboo skewers

 

Sauce:

1 tbsp Sugar

1 packet Obap Korean BBQ Marinade

 

Method:

Step 1: Mix 1tbsp. of sugar with 100 g of Obap Korean BBQ marinade sauce thoroughly and set aside.

Step 2: Cut the mushrooms in half and cut the beef in slice about 6-7cm of 10 pieces.

Step 3: Cut the spring onions into strips that are approximately the same in length and thickness as beef.

Step 4: Thread pieces in order of mushrooms, beef, spring onions and mushroom through the each skewer. Repeat until all the ingredients are used up.

Step 5: Brush the skewered ingredients with the sauce and cook on the hot pan with 1tabsp cooking oil using non-stick skillet and sizzling for 2 to 3 minutes on each side until the beef and mushrooms are cooked. Serve hot.

 

Songi Sanjeok Gui (Beef and Mushroom Skewers): Rosabrook Shiraz 2012

 

This rich dish needs an equally rich red wine style to complement the sweetness and spice of the barbecue marinade. A dark-fruited, sweet spiced and peppery Shiraz would be perfect.

Shiraz is widely perceived as Australia’s premier grape variety and although we have produced many excellent examples of wines made from other grapes, Shiraz is the one that has captured the imagination of wine lovers and experts the world over. The vast array of regions, soil types and Australian microclimates produces a broad range of expressions and styles. The big flavours of Australian Shiraz are suited to American oak, although a recent trend has seen a move to French oak, particularly in cooler regions.

The Wine Selectors Tasting Panel recommends the Rosabrook Shiraz 2012 from Margaret River. This dense, dark red coloured Shiraz offers rich, lifted aromas of ripe black fruits with notes of licorice, dark chocolate and cedary oak. The palate is full, smooth and deep featuring a rich texture and mouthfeel, generous layers of plum and dark berry fruit with ripe tannin support. This is a very complete wine with a long spicy finish and warm persistence Songi Sanjeok Gui (Beef and Mushroom Skewers).

 

To download and read the article with Mandarin translations, please click here.

Download

You May Also Like

The Secret to Korean Food and Wine Matching

The Secret to Korean Food and Wine Matching

Seared Scallops with Fried Nori and Chardonnay

Seared Scallops with Fried Nori and Chardonnay

CNY 2016 WINNERS

Kate Brodhurst

Rosalin Kristiani

Glenda Mc Donnell

Michael J Sabo

Melinda Savage

Lisa-Jane Fudge

Lillie Giang

Justine Withers

Julia Brodska

Josephine Chan

Sally-Ann Haw

Store Locator

Find your nearest Asian Store

Search


Our Newsletter

Sign up for an authentic Asian experience. From exotic cuisines to fascinating destinations to cooking competitions and monthly giveaways - Discover the Authentic