DINING WITH ASIAN FOOD AND WINE (July 1, 2022)
DINING WITH ASIAN FOOD AND WINE: FIREWORKS OF JULY
By
Ronald Jan, M. D.
July 4th brings a celebration with fireworks in the United States. In Korea, the annual International Fireworks Festival is toward the end of July in Pohang at Yeongildae Beach. In 2004, Korean Global Steel Company began celebrating Pohang Citizen’s Day with the “Fireworks Festival”. It has grown into an international fireworks festival hosting a dialogue for Northeast Asian Nations (Russia, China, Japan, Mongolia, and Korea). [Pohang International Fireworks Festival (포항국제불빛축제)photo credit: https://english.visitkorea.or.kr/ ]
To celebrate, we can match the fireworks with the explosion of flavors of the Korean BBQ at Paul Cho’s Blue House Korean BBQ in Sacramento.
【Bulgogi at Paul Cho’s Blue House Korean BBQ. Photo Courtesy of Ronald Jan, M. D.】
Beef Bulgogi is thinly sliced beef (ribeye steak or flank steak) marinated for one hour in soy sauce, rice wine, sugar sesame oil, garlic, etc. then…grilled or pan-fried on high heat, caramelizing the sugar. Starch noodles & mushrooms are cooked in the slightly sweet and savory sauce then serve with thinly sliced scallions. The result: smoky, sweet, and savory.
【Smoky, Sweet, and Savory beef Bulgogi at Paul Cho’s Blue House Korean BBQ. Photo Courtesy of Ronald Jan, M. D.】
Of course, Korean food is served with side dishes, called “banchan.”
【Banchan at Paul Cho’s Blue House Korean BBQ. Photo Courtesy of Ronald Jan, M. D.】
But finding the right wine to complement Korean food can be a challenge, because of the many different flavors. And so, it is best to select the wine based on the flavors and texture of the main dish - in this case, Beef Bulgogi rather than the flavors of the banchan.
【Due Vigne’s Barbera. Photo Courtesy of Ronald Jan, M. D.】
In Sacramento, Due Vigne di Familia offers a Barbera with light, soft tannins which will soften even further with the fat and chewiness and umami flavors of the steak. And the Barbera brings enough acid to add freshness to the meal without being too heavy or earthy and the alcohol will help integrate the flavors and enhance the fruit flavors of red cherries and blackberries.
And so, this July in the midst of the fireworks, try the explosion of flavors with Korean BBQ and a nice wine to celebrate the summer.
About the author: Dr. Ronald G. Jan who specializes in Vascular Surgery is a Clinical Professor of Surgery at the University of California at Davis School of Medicine. As a hobby, he holds WSET level 3 certification in wines and has been writing and publishing wine commentaries attracting lots of readers.
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