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22 Sep
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13 September 2017

How to perfectly pair a Korean feast with Bordeaux wines !

Korean food is perhaps best known for fiery heat and the funk of fermentation, but it is a deeply varied cuisine that encompasses a wide range of delicious specialties, from naengmyeon to sundubu-jigae. The national dish could be said to be kimchi, usually made from Napa cabbage that has been fermented in a brine of chili peppers, ginger, garlic, scallions, and salted seafood. It is certainly an acquired taste, but those who acquire it just can’t get enough.

bibimbap with a glass of Bordeaux wine

Bibimbap is one of the best known Korean staples and is widely appreciated around the world. Although it likely arose from a utilitarian need to get rid of leftover food before the New Year, bibimbap is a much-loved and particularly well-balanced dish that incorporates starch (rice), protein (usually beef and egg), and vegetables together in a single bowl.

Not only is bibimbap delicious, it also happens to be quick and easy to prepare. Begin by marinating a small amount of ground or chopped raw beef in soy sauce, sesame oil, brown sugar and garlic, and begin boiling water for a pot of rice. The beef can marinate and the rice can cook while you're preparing the rest of the dish. 

You’ll want an assortment of julienned vegetables for your bibimbap: cucumber, zucchini, spinach, mushrooms, bean sprouts, and of course kimchi all work well here. Once your vegetables are ready, quickly sear the marinated beef over high heat. The addition of an (ideally runny) egg is optional, but we recommend it. Regardless of your choice of proteins, however, you’ll want to set each ingredient separately on top of a bowl of rice, douse with gochujang – the fermented Korean pepper paste that is simultaneously spicy and sweet – and then mix everything together before eating.

For an ideal wine pairing, we suggest a Crement de Bordeaux (such as Jaillance Cremant de Bordeaux Brut). Refreshing and effervescent, these sparkling Bordeaux wines exhibit creamy mousse and a touch of softness on the finish that provide a nice compliment to this spicy but well-balanced dish.Alternatively, try pairing your bibimbap with a dry white Bordeaux such as Graville Lacoste Graves Blanc or Chateau Timberlay Bordeaux Blanc. These dry whites are crisp and refreshing, with lots of juicy citrus and stone fruit flavors to contrast with the spicy kick of the gochujang. Whatever wine you end of choosing, we hope you enjoy your Korean feast with Bordeaux wine ! 

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