Korean BBQ Beef Sliders with Kimchi
Paired with Parducci Sustainable Red
In this recipe, Korean flavours add gentle spice without any major heat, making it a great appetizer to pair with both Syrah and Zinfandel. Parducci Sustainable Red, is a blend which includes both varietals, making it a perfect choice.
The recipe for the buns is simple but you can also purchase mini slider buns or Asian dumpling buns to cut down on your prep time.
The BBQ beef also makes a nice main course, thinly sliced and served with sticky rice and kimchi. (Kimchi is a condiment often used in Korean cooking, it is made of fermented cabbage with chillies and garlic and is available in most Asian markets.)
Korean Beef Marinade:
3 tbsp sesame oil
3 tbsp soy sauce
3 tbsp vegetable oil
4 cloves garlic
1 tbsp Asian chilli sauce or sambal oelek
1 lb beef tenderloin
BBQ Basting Sauce:
½ cup oyster sauce
1 tbsp fish sauce
1 tbsp brown sugar
1 ½ tsp lime juice
Fresh ground pepper
Whisk together all the marinade ingredients and place in a re-sealable Ziploc bag. Add the beef tenderloin and allow to marinate 4 to 8 hours, refrigerated.
Bring to room temperature before grilling.
Whisk together all the BBQ basting sauce ingredients and set aside.
Remove the tenderloin from the marinade. Whisk the BBQ basting sauce into the remaining marinade.
Brush the beef tenderloin with the marinade and place on grill over high heat.
Close the lid and grill for 15 to 20 minutes or until rare, turning every 5 minutes and basting with the marinade. Let stand for 10 minutes before slicing very thinly.
Split each green onion steamer bun (recipe below) in half horizontally and fill with a few slices of warm beef topped with purchased kimchi.
Green Onion Steamed Slider Buns:
2 ¼ cup flour
¼ cup sugar
4 tsp baking powder
½ tsp salt
3 green onions, sliced thinly
1/3 cup milk
¼ cup water
4 tsp vegetable oil
Combine the flour, sugar, baking powder, salt and green onions in a large bowl. Stir in the milk, water and vegetable oil. You should have a ragged dough, similar to biscuit dough. Knead the dough for about 8 minutes or until it becomes smooth and springs back when poked. Place the dough in a bowl and allow to rest 1 hour.
Roll the dough into 16 small balls.
Add about 2 inches of water to a large pot and bring to a boil. Reduce to a gently rolling simmer.Place 6 of the balls of dough about 1 inch apart in a bamboo steamer that fits the large pot.Cover the steamer with a lid and place atop the large pot. Steam about 10 minutes. Let cool a few minutes before transferring to a platter. Continue with remaining buns.
Recipe created by Christie Pollard for Trialto Wine Group
