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.