Korean Vegetables and Fish with Sauvignon Blanc

Last night we made a Korean dinner. Sam Saek Namul (tricolored vegetables) with Domi Jun (egg-batter fish).


The three vegetables in the Sam Saek Namul were carrots, beansprouts, and spinach, most of which were flavored with sesame oil, soy sauce, red pepper, garlic, green onion, and/or ground sesame seeds.


The original Domi Jun recipe called for sea bream, but we used rockfish since it was the only good, firm white fish we had available.

(We don’t have Korean utensils and bowls, so used our Japanese ware.)

We paired the meal with a Vin du Lac Sauvignon Blanc from Lake Chelan, Washington.