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Home / Food and Wine Pairings / Bulgogi beef

Bulgogi beef

Chef, Lenny Redé
Wine Pairings:   Malbec

, 

Ribeye steak is at the heart of this dish, a great pairing with red wine

Savvy match:  The secret regarding Korean bar-b-que is out, and I think we can all agree. It’s delicious. Bulgogi beef is one of the most mouth-watering recipes in the Korean BBQ arsenal. It packs loads of complementary flavors from the savory beefiness of ribeye steak, salty-sweet umami from soy sauce, aromatic spices like ginger and Chinese 5 Spice, and even some spiciness from gochujang (Korean chili paste). As if that weren’t enough, this spicy, savory-sweet beef can be served with an accompaniment of butter lettuce for wrapping, fresh cucumber and carrots for texture, kimchi for some fermented umami, and finally, more spicy chili paste in Ssamjang.

This dish combines some powerful, distinct, and delicious flavors, which may make it difficult for a wine to stand out and impact this meal. Malbec, while slightly dry, has fruit forward flavors of plum and blackberry while also containing earthy flavors of tobacco and raw cocoa. These complimentary flavors in Malbec walk a similar tight rope as the bulgogi beef itself. This full-bodied red isn’t going to cut through or change any of the savory, spicy beef flavors but complement them and enhance the dish’s flavors.

 

Ingredients

  • 1 pound ribeye, thinly sliced
  • 1/2 cup soy sauce
  • 1/2 cup rice wine, sake
  • 1/2 cup coca cola
  • 3 tablespoons brown sugar
  • 4 large cloves garlic, crushed
  • 4 tablespoons, fresh ginger, chopped
  • 3 green onions, chopped fine
  • 1/4 teaspoon Chinese Five Spice
  • 1/2 fuji apple, coarsely chopped
  • 1/2 small onion, coarsely chopped
  • 2 tablespoons sesame oil
  • 2 tablespoon Gochujang, Korean chili paste
For serving:
  • Julienne carrots, scallions, red peppers for garnish
  • Sticky rice
  • 1 to 2 heads butter lettuce, washed and leaves separated
  • 1 English cucumber, sliced and dressed with rice vinegar, sugar, and garlic chili paste
  • 12 ounces Kimchi
  • Ssamjang sauce

Steps

1.

You can find thinly sliced ribeye at your local Asian Market. Look for a cut a little thicker than what you would see for roast beef.

2.

In the bowl of a food processor or blender combine everything but the beef and puree.

3.

In a large bowl, toss the beef with marinade and let it marinate overnight.

4.

Grill the beef on a foil lined barbecue grill, about 7 minutes until browned.

5.

You can also use a large cast iron skillet, cooking in small batches about 7 minutes each.

6.

The traditional way to Bulgogi is to place a lettuce cup in your hand, add some rice, a little beef and Ssamjang sauce and eat it like a taco. You can use small tortillas and make Korean Tacos!

Chef Image

About Chef, Lenny Redé

Restaurateur, Chef, Wine Steward, and Educator

Leonard Redé brings a unique blend of culinary and wine expertise to everything he does. An award-winning Pastry Chef, his desserts have graced the tables of Presidential State Dinners for Bill Clinton, he has presented High Tea to the late Princess Diana and created gilded birthday cakes for the Sultan of Brunei. He was nominated for educator of the year when he was a Chef Instructor at the world-renowned Le Cordon Bleu College of Culinary Arts. He loves to share his passion for all things gastronomic and he’ll gladly help you navigate the world of wine and is always quick with a wine pairing or recipe.

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