Description

OTTOGI Cooking Wine (Mihyang)

A delicious blend of rice wine, vinegar and sugar, Ottogi’s Mihyang Cooking Wine is the perfect ready-made marinade for Korean cooking. Used for tenderizing meat, concentrating sugar levels and eliminating unwanted odours, the wine can be easily spiced to taste with chilli peppers and soy sauce and pairs perfectly with beef dishes such as galbi (marinated and grilled beef rib), pork, fish and vegetables.

With a mild and sweet flavour, the wine adds a slight acidity to a number of dishes and includes a range of ingredients from lemon to grape seed extract and other flavour enhancers to add depth and richness. Featuring a user-friendly bottle, simply apply as a sauce or ingredient for a versatile flavour that is guaranteed to enhance your meal.

Lobster Bisque

• ½ pound lobster meat cooked, with shells if possible
• ¼ cup butter divided
• ½ cup onion diced, divided
• 2 cups chicken broth
• ½ cup carrot diced
• ½ cup celery diced
• 2 cloves garlic minced
• ⅓ cup OTTOGI Cooking Wine (Mihyang)
• ⅓ cup cooking sherry
• 1 tablespoon OTTOGI Worcestershire Sauce 415g
• 3 dashes Tabasco sauce
• ¾ teaspoon dried thyme
• 1 bay leaf
• 2 ounces tomato paste
• 1 ½ cups half and half of light cream

1. Remove the meat from the shells and set aside.
2. Melt 2 tablespoons butter in a large saucepan. Add shells and ¼ cup onion and cook over medium heat until fragrant and lightly browned. Add chicken broth and simmer for 10 minutes, covered. Strain and set aside.
3. Melt remaining butter over medium heat. Add remaining onion, carrots, celery, and garlic and cook until onion is softened. Add Cooking Wine and sherry and cook until almost evaporated. Add Worcestershire Sauce and Tabasco sauce and cook until almost evaporated.
4. Stir in broth, thyme, bay leaf, and tomato paste. Simmer for 15 minutes or until thickened. Remove bay leaf and use an immersion blender to puree until smooth.
5. Add in cream and simmer until thickened, stir in lobster meat, and serve immediately.