The most important factor in the texture of the briefly roasted beef is the marinade, which tenderises the meat. In addition to soy sauce, ginger & garlic, the marinade often will contain fruity pear and sesame oil.

The picture shows the dish Bulgogi and a glass of white wine.
© Austrian Wine/Blickwerk Fotografie

Pairs well with

  • A soft, classic Zweigelt with velvety tannins complements this dish beautifully and also embraces the spice of the accompanying kimchi. 
  • The sweet extract & concentration of a reserve level (or Smaragd) Grüner Veltliner combine beautifully with both the spicy & nutty components of the marinade. 
  • The acidity of a Riesling Reserve (or Smaragd) brings freshness & backbone to the dish, while the fruit and extract provide a charming contrast to sesame and even to the kimchi, with the wine’s texture and complexity.


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