Korean Barbecue

Recipe by Derick Kuntz
0.0 from 0 votes
Course: Dinner, Lunch, Entrée
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes

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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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 a over easy egg.
  • Sprinkle with white sesame seeds.

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Pairing Suggestions

Pairing Suggestions

Chef Derick suggests pairing these Korean barbecued short ribs with our stunning Bordeaux-style blend, Segue. It also pairs equally well with some of our other red blends like Blend 26.

Red Wine Blends
2024-05-21T10:49:43-07:00March 18th, 2024|Categories: Dinner, Entrée, Lunch, Recipe, Red Wines, Segue|Tags: , , |0 Comments

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