Courtesy Jiyeon Lee and Cody Taylor, owners/chefs, Heirloom Market BBQ, Atlanta and South Korea
Published: March 18, 2016
In large bowl, mix first 8 ingredients. Refrigerate 2 hours or, preferably, overnight. In large, heavy skillet over high heat, add vegetable oil. When very hot, add onion. Cook 4 minutes, or until soft. Add pork mixture. Sauté, stirring occasionally, until fully cooked, about 5–7 minutes. While pork cooks, toast buns. Divide meat among buns. Serve topped with pickles and a side of kimchi. Serves 4.
Primarily made from Merlot, with 25% Cabernet Franc and 10% Cabernet Sauvignon, Château Peymouton’s 2013 Saint-Émilion offers ripe black-fruit character and herbal tones that complement the rich barbecue sauce. The wine’s tannins will be softened by the fattiness of the pork, while cassis and pepper accents will lift the dish’s sweeter flavors.