How about a slightly harder wine pairing: Kalbi beef (2024)

FAQs

How about a slightly harder wine pairing: Kalbi beef? ›

Best wine pairings with Galbi

These savory and spice-loaded dishes are best enjoyed with wines that are not too fruity, sweet, tannic or oaky. For white wine lovers, a crisp Sauvignon Blanc, an off-dry Pinot Gris, Chenin Blanc from the Loire, or a light, dry Riesling are ideal options.

The best wines to pair with Korean cuisine are Chianti, Pinot Grigio, Sauvignon Blanc, Riesling, Chardonnay, and Zinfandel. These wines will complement the spiciness of Korean food while bringing out the boldness in the structure of Korean dishes.

Chianti. With elevated acidity and bold tannins, Chianti is a classic pairing for a hearty braised short rib ragu with a bright orange-parsley gremolata. By law, 70% of the blend for Chianti must be made using Sangiovese, a particularly fruit-friendly grape grown widely in Tuscany.

Foods with the following characteristics are somewhat difficult to match: salty foods, extremely sweet foods, high acid and spicy foods (adapted from Baldy, 1993). Salty Foods. Some foods like ham, anchovies, bacon, or oysters can have a fairly high level of salt which can make wine pairing difficult.

With side dishes: Serve kalbi with assorted banchan, like kimchi, pickles, or soy-braised potatoes.

What is the difference between short ribs and kalbi? Kalbi short ribs are thinly cut across the bone, about 3-4 inches long and ½ inch thick (flanken style). Regular short ribs are thicker, cut along the bones, and meatier.

Instructions. Galbi requires a wine that can complement its sweet, savory, and smoky flavors. California Zinfandel, Primitivo from Italy, Argentinian Malbec, and French Fer Servadou all offer unique and enjoyable pairings for this dish.

Key pairing considerations for Bulgogi include balancing the sweet and savory marinade while complementing the beef's richness. Recommended wines include California Zinfandel, Chianti Classico, Argentinian Malbec, and Alentejo from Portugal.

Traditional Korean fried chicken is coated in a sweet and spicy sauce made with gochujang (a Korean chili paste) and other seasonings such as garlic, ginger, and soy sauce. A good match here would be a German Riesling like the Graacher Trocken 2020 by Willi Schaefer.

Why are my beef short ribs so tough? ›

If they aren't braised long enough, they can be super tough to eat; if they are cooked too long, the meat will just fall apart. The key to preparing short ribs is to cook them until they reach a point that is just before they would fall apart.

I like to pair red wine braised short ribs with the same wine I cook them in. A dry, full-bodied red wine such as Cabernet, Pinot Noir, or Chianti Classico are my absolute favs.

Chilean Cabernet Sauvignon

That combination makes Chilean Cab great with short ribs. Look for bottles from Peñalolén or Mapuche.

The general rule of thumb is to serve a wine at least as sweet or sweeter than the food being served. Sweet foods make dry wines seem over-acidic and tart. Sweet wines with a good level of acidity, such as Sauternes, are a perfect match for rich foods like pâté.

Vinegar: In the world of wine, vinegar is a no-no. Whether adding it to foods or drinking it directly from the bottle, vinegar has no business being involved with wine. They are, plainly put, arch enemies. For this reason, vinegar should be omitted, even when it comes to salad.

Not Matching Wine Intensity with The Intensity of The Food Flavors. This is a common pairing mistake people make, and it's the easiest to avoid.

Chilean Cabernet Sauvignon

The red has some of the rich fruit of California wines with a bit more structure (tannins and acid), like Bordeaux. That combination makes Chilean Cab great with short ribs. Look for bottles from Peñalolén or Mapuche.

Rum Drinks

Dark rum is another flavor that pairs really well with the smokiness and savory flavor of barbecue. The warming spices complement the slight sweet flavor of classic barbecue sauce.