What would go well with Koren BBQ, Beef, Pork and Chicken?

My first thought was a Zinfandel or a "Pinotfandel", but how would that work with the side dishes that consist of many different kinds of pickled vegetables, some mild, some spicy?

Aussie shiraz. Particularly one that is cheap, young, and high octane. Personally, I'd stick with OB and soju.

Personally, I'd stick with beer. Korean food is so strong in a variety of not especially wine-friendly types, like vinegar.

White dogs! (Soju, yakult, and 7UP). That aside, I'd go for a big Cali Zin. After spending a year there, I tend to think of Korean food along the same lines as I do American BBQ, with which I'd pair Zin or Aussie Shiraz.

Zinfandel and I agree that the vinegar based side dishes are a problem for wine, but I tend to avoid them anyways.

My favorite combo with my mom's Kalbi (BBQ), Kimchi and rice is a cold glass of Coca-Cola.

I've given up on wine and Korean food, but if you must, a good Barossa Shiraz, CA Cab or a Zinfandel has worked.

i tasted a spanish tempranillo today that i think would pair well with korean bbq.

Sticking with bbq only - short ribs (kalbi) or chicken (dak gui) - I've had korean bbq with more extracted pinots. Melville High Density and Loring Gary's go surprising well, avoiding the vinegars of course!

I have found that wine is a troublesome pairing with kalbee and other Korean bbq's, but the one thing other than beer, soju or baeksaeju would be a champagne such as Moet White Star. It is cleansing like beer, but has a little touch of sweetness that contrasts well with the marinade of kalbee.

We had a 1yr birthday party for my son a few years back and had some White Star on hand for toasting and discovered that it worked well with the kalbee.

I've stopped trying to find a wine that works.

Cheers,
Rob

Mmm. My favorite inexpensive food (Oz in Sacramento is great and Korea House is good as well).

I would go with a fuller beer like a Belgian Trappiste or Soju. Save me some bi bim bab and some kalbi-jim

Well... I think it highly depends on the type of Korean BBQ. If you go with Cha-dol-Behgi, with lite soy cha-dol sauce & Dduk-boh-sahm, pinots complement it very well and I've even tried it with Viognier and it cleaned the oils very well. If you go with unseasoned Kalbi-sal, syrah or heavier pinot does quite well. For Sahm-gyup-sahl, go with Soju =). And for saesoned Kalbi, there's nothing better that ice cold beer... but you better watch out for Kalbi burps... hopefully you won't be on a date. AND wine and Kimchi don't mix.

Anything spicy will kill those red wines.... Go with the sweeter whites IMO.... like a Gewurztraminer or Riesling Spatlese.
If the food isn't that spicy, then the above reds could work.

great timing, as i recently found the whole 32nd street korean bbq row of restaurants.

based on 4 days of knoshing in the area, i'd stick with beer and/or champagne. i can't imagine *any* of the reds mentioned here.

Tbird you have to absolutely go get sol-lung-tang (beef bone soup) at Gam Mi Oak on 32nd (between 5th and 6th). That on a cold winter's day with some righteously good kimchi. Some of the best Korean food in NYC.

say no more! you don't have to twist my arm!

Tbird, I had lunch there on Friday - the food is righteous as ever.

it doesn't get much more of a colder day than now!

i went tomandoo bar recently, but will make it to your rec this week. probably tomorrow.

went to korean bbq tonight and took 05' neal zin....it worked

I surprised nobody mentioned champagne. Champagne and bbq is a shockingly good match...prosecco,cava etc