Bul-Go-Gee: What wine?

We'll be having some sriends over in a few weeks and I'll be outdoors grilling the Korean classic: Bul-Go-Gee (thinly sliced beef that has been marinated in a lightly sweetened soy sauce, green onions and garlic - lots of garlic - and toasted sesame seeds that provide most of the flavor).
What wine would you recommend with this dish?

[Jenise]

Zinfandel, or California syrah or Aussie shiraz. All have an extra sweetness to them and the weight to carry the beef and the glaze.

As always, Jenise, you've come through. You're why I'm in this forum and why I came back after a short stint. I think I'll go with the Aussie shiraz.
Thanks for the suggestion.

[Jenise]

You're why I'm in this forum and why I came back after a short stint.

You're so sweet. You know what, you're still in my address book. Just about the time you popped back up, I realized that due to the fact that I formed a fast friendship with someone here in the neighborhood who shares your last name, so when I went to send Candy a first email, it nearly went to you instead. I think you would have been very surprised to get a note from me after all this time asking what time I should show up at your place.

Yes, Liz would have wondered from whom the candy cometh and why. I still have the box you sent the Pleiades in. I kept it because I plan on returning the favor with something - I don't know what yet, hopefully something you may have a hard time getting out there.
In my time away from WLDG, I've been in Oregon and Washington a few times, if I happen to be there again, I'll drop you a line. What a beautiful part of the USA.
Take care - Jon

Jon, do you get Bon Apetit? The June issue that just came out has a four page section on Korean barbecue. Everything looks so good. Grilled short ribs, sticky rice, seasame eggplant... You may want to check it out if you haven't seen it. The issue is a good one, besides.
P.S. Jenise is great isn't she?

Carrie, I do not get Bon Apetit. However, there is a bookstore not far from my office that, I believe, has it on the shelf. Tomorrow for lunch I'm going to check it out. Thanks for the tip.

By the way, I just bought some '04 Sylvan Springs Hard Yard Shiraz for my bul-go-gee. The recipe I use is in the New Your Times International Cookbook. If anyone's interested, I can post it. I really love making it and although it's not as good as the Korean Barbeque where they bring hot wood charcoal to a fire pit in the table, it isn't bad as long as you don't over cook the beef.
Have a great weekend. JP

[Jenise]

I'm interested in that recipe! It's a dish I love but never make at home. The thin flanken style rib cut needed was hard to get in Southern California, but up here it's actually packaged as "Korean short rib" so I have no excuses.

Yes, please post it. Thanks!