Kal Bi Barbeque Burger with Kim Chee Slaw

Pairs well with:

White Merlot

Imagine sipping a lighter Merlot. This fresh, pale-pink wine is a nice change from traditional red or white wines.


Kim Chee Slaw:
3 cups napa cabbage, sliced thin
1/2 cup kim chee, drained and sliced in 1/2" pieces
1/4 cup green onions, chopped in 1/4" pieces
3 tbs. kim chee base
3/4 cup mayonnaise
1 tbs. freshly squeezed lime juice
1 tsp grated lime zest
1 tsp grated ginger
Kal Bi Barbeque Sauce:
1 cup soy sauce
2 tbs. brown sugar
1/2 tsp. freshly ground pepper
4 cloves garlic, minced
1 tbs. ginger, grated
1/4 cup green onions, fine chopped
2 tsp. sesame oil
2 tbs. honey
2 lbs. ground chuck
1/2 tsp. freshly ground pepper
Vegetable oil for brushing on grill rack
6 sesame seed buns



Prepare a medium-hot fire in a charcoal grill or preheat a gas grill to medium high. Prepare the Kim Chee Slaw: In a large mixing bowl, lightly toss together the napa cabbage, kim chee and green onions. Set aside while preparing the kim chee slaw dressing. In a small mixing bowl, mix together the kim chee base, mayonnaise, lime juice, lime zest and ginger until well blended. Pour dressing over the cabbage mixture and toss until dressing is well distributed. Cover bowl with foil and refrigerate. Prepare Kal Bi Barbeque Sauce: In a mixing bowl, add together the soy sauce, brown sugar, ground pepper, garlic, ginger, green onions, sesame oil and honey. Stir until brown sugar has dissolved. Set aside. Prepare the patties: In a large mixing bowl, add the ground chuck, black pepper and 1/2 cup of the kal bi barbeque sauce. Handling the mixture as little as possible to avoid compacting it, mix well. Divide the meat mixture into 6 equal portions and form the portions into patties to fit the sesame seed buns. Brush the grill rack with oil. Place the patties over the grill until browned on the bottoms, 5-6 minutes, at which time basting the patties 3-4 times with the Kal Bi sauce. Turn the patties over and continue grilling until done to preference, about 5-7 minutes for well done, basting the patties 3-4 times with the sauce. During the last few minutes of cooking, split open the sesame seed buns and place the cut sides down on the outer edges of the grill to toast lightly. Assemble the burgers: On each bottom of sesame seed bun, place a patty and a generous portion of the kim chee slaw, about 1/2 cup, and place the bun top over slaw and serve. Makes 6 hamburgers.