Korean Barbecue
with Fried Rice
Korean Barbecue
4
servings30
minutes40
minutesChef Derrick is inspired by cuisine around the world. He recommends pairing these Korean barbecued short ribs with B Cellars’ newest blend, Segue. The short ribs help to bring out the earth and black fruit in this Bordeaux-style blend.
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Ingredients
- KOREAN BARBECUE SAUCE
1 1/2 cup brown sugar
1 cup tamari
3 Tbsp rice wine vinegar
2 Tbsp gochujang
1 Tbsp sesame oil
1 Tbsp ginger
1 Tbsp garlic
1/4 cup honey
1/2 tsp black pepper
1 1/2 Tbsp corn starch
2 Tbsp water
- 5 SPICE BLEND
1/2 Tbsp sichuan pepper corn
5 each star anise
1/2 tsp clove
1 Tbsp cinnamon
1 Tbsp fennel
- ADDITIONAL INGREDIENTS
4 lbs Korean short ribs
4 eggs
4 cups steamed or fried rice
Directions
- 5 SPICE BLEND
- Grind spices and mix together
- KOREAN BARBECUE SAUCE
- In a small sauce pan sweat ginger and garlic in sesame oil for 5 minutes or until soft
- Add all other ingredients, besides water and corn starch.
- Simmer for 20 minutes
- In a separate bowl combine water and corn starch
- Add the corn starch slurry to sauce pot.
- Cook until thickened.
- SHORT RIBS
- Season the short ribs with 5 spice blend and salt
- Grill on high heat until ribs reach desired doneness
- Add barbecue sauce periodically when flipping to caramelize
- ASSEMBLY
- Serve barbecued short ribs with steamed or fried rice
- Top with an over easy egg.
- Sprinkle with white sesame seeds
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Pairing Suggestions
Chef Derrick is inspired by cuisine around the world. He recommends pairing these Korean barbecued short ribs with B Cellars’ newest blend, Segue. The short ribs help to bring out the earth and black fruit in this Bordeaux-style blend.
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