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Grilled Kalbi Sirloin with Cold Buckwheat Soba and Sesame

Pair with Rodney Strong Alexander Valley Cabernet Sauvignon


2 cup reduced-sodium soy sauce or tamari
3 tablespoons brown sugar
2 tablespoon minced garlic
2 teaspoon sesame oil
1 tablespoon + 2 teaspoon microplane fresh ginger - separated
1 teaspoon freshly ground black pepper
1 cup very finely sliced scallions - separated
2 lbs of trimmed sirloin, cut into 5 oz pieces
Safflower oil
1/2 cup mirin
Two packs of high-quality buckwheat soba noodles, cooked and chilled according to package
1 cup blanched and chopped spinach
1 cup frozen and defrosted petit peas
2 tablespoons toasted sesame seeds or furikake (A Japanese rice seasoning, with sesame and nori –available online or in your neighborhood Asian market)


Whisk together 1 cup soy sauce, 4 tablespoons water, sugar, garlic, sesame oil, 2 teaspoons microplaned ginger, pepper and ½ cup scallions.

Pour over sirloin and turn to coat. Marinate for at least 2 hours, and up to 6 hours.

Heat a skillet or grill to medium heat.

Remove sirloin from marinade, and dry lightly on paper towels. Place on a plate or baking sheet, and drizzle with the safflower oil, tossing to coat.

Place the sirloin in the hot pan or grill, and do not disturb for two full minutes. Flip over and repeat with other side, cooking to desired temperature. This is best rare to medium-rare.

Remove to cutting board to cool.

Whisk together remaining 1 cup soy sauce with one cup of
water, ½ cup mirin, and remaining 1 tablespoon of ginger. Toss together with chilled noodles, spinach and peas. Pile into four bowls.

Slice the sirloin very thinly and place on top of noodles. Drizzle any remaining dressing over the top, and sprinkle liberally with toasted sesame seeds or furikake.