Korean Kal Bi Barbeque Burger with Kim Chee-Lime Slaw

Pairs well with:

Chenin Blanc

This wine is bursting with crisp, refreshing fruit flavors like apple, pear, and melon, making you want to swing your legs off a dock at sunset.


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



Prepare the slaw: In a large mixing bowl, add the sliced napa cabbage, kim chee and green onions. Toss lightly and set aside while preparing the slaw dressing. In a small mixing bowl, add the kim chee base, mayonnaise, lime juice, lime zest and ginger. Mix well until well incorporated. Pour dressing over the napa cabbage mixture and toss until dressing is well distributed. Cover bowl with foil and refrigerate. Prepare a medium hot grill in a charcoal grill or preheat a gas grill to medium high. Prepare the kal bi sauce: In a small mixing bowl, mix together the soy sauce, brown sugar, pepper, garlic, ginger, green onions, sesame oil and honey. Mixing well until brown sugar has dissolved. Set aside while preparing patties. Prepare the patties: In a large bowl, add the ground chuck, pepper and 1/2 cup of the kal bi sauce, reserving the remainder of the kal bi sauce for basting later. 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 vegetable oil. Place the patties on the rack and grill until browned on the bottoms, about 7-8 minutes, basting the patties 3-4 times with the remaining kal bi sauce. Turn the patties over and continue cooking until done, about 7-8 minutes for well done, again basting the patties 3-4 times with the kal bi sauce. During the last few minutes of cooking, split open the sesame seed buns and place the cut sides of the buns onto the outer edges of the grill to toast lightly. Assemble the burgers: On each bottom of the sesame seed bun, place one patty and top with a generous portion of the slaw that has been divided into 6 portions. Place the bun tops over the slaw and serve.