Korean Barbecue

Recipe by Derick Kuntz

0.0 from 0 votes

Course: Dinner, Lunch, Entrée

Servings

servings

Prep time

minutes

Cooking time

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

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.