With thanks to Boulevard’s Director of Operations, Steve Edwards, (also a certified sommelier) who has suggested a couple of beverage pairings which we’re sharing along with the recipe (see below):
“To pair with Chef Alex’s Korean Galbi ‘Dog’, I would recommend something refreshing like a Stanley Park Pilsner. For wine, I’d suggest a lighter, earthy red with choke cherry notes (not ripe fruit), like a village Burgundy.”
For Steve Edwards, there’s a specific recipe for success behind any restaurant — a symmetry of exemplary cuisine, a distinctive-yet-accessible wine list, consummate service and a warm, inviting atmosphere. If there’s one person who can speak with unabashed authority on the subject of what ultimately determines the good fortune of any restaurant, it’s Steve. From his time as restaurant manager and sommelier at Vancouver’s CinCin Ristorante + Bar and restaurant director at Araxi — Whistler’s first fine-dining restaurant and star of Gordon Ramsay’s Hell’s Kitchen — to his time as general manager and wine director at Whistler’s Bearfoot Bistro and Cibo Trattoria in Vancouver, the industry stalwart has demonstrated an uncanny knack for knowing exactly what fills the seats and creates lasting impressions.
Korean Galbi Dog by Chef Alex Chen
200g Beef short rib, 1 inch dice
100g beef fat, 1/2 inch dice
1/5 of an Granny Smith apple, do not peel
1/8 of an Asian pear, do not peel
1 tsp peeled ginger, peel
3 Tbs green onion, finely chop
1 Tbs chopped garlic, finely chop
3 Tbs soy sauce
1 tsp korean soy bean paste
1/2 tsp toasted sesame seeds
1/2 tsp sesame oil
3 Tbs sugar
1 Tbs honey
Sausage casing 3 feet
- In a blender, blend everything together except for the beef
- Pour the marinade over the beef and refrigerate for 16 hrs
- After 16 hours, drain the marinade
- Keep all the ingredients cold, including the meat grinder
- Using your hand in a continuous circular motion, mix your meat for 30 seconds to combine and evenly distribute the fat
- With a sausage stuffer, stuff the meat into the casing
- Let it air dry for a day in the fridge
- Grill directly onto a medium low oven until it reaches an internal temp of 160 F
- Serve on a brioche bun with pickled vegetables and chili paste.
Alex Chen’s culinary vision is an inspired recipe of family tradition and classical technique and training, combined with creative hints of international influences. From his childhood roots in Malaysia to his time in both Vancouver and California, the Pacific Rim and West Coast regions have helped form the basis for Alex’s innovative signature style, as well as his love for seafood. So, too, has his emphasis on sourcing the best fresh, local and in-season ingredients.
Alex joined Boulevard Kitchen & Oyster Bar as Executive Chef after charting a top-10 finish representing Canada at the prestigious Bocuse d’Or culinary competition in Lyon, France in 2013. Before spending six years as the Executive Chef of the legendary Polo Lounge at the Beverly Hills Hotel, Alex apprenticed at Vancouver’s Wedgewood Hotel, and held the roles of Senior Sous Chef at the Four Seasons Hotel Chicago and Chef de Cuisine at the Four Seasons Hotel Toronto.