Korean Bites And Drinks: 5 Appetiser Pairings For Cocktails And Mocktails
Korean appetisers or anju are essentially those small bites and munchies which are served alongside alcoholic and non-alcoholic drinks. These are full of spicy, umami and tangy flavour notes and complete with the earthy depth that is synonymous with Korean cuisine.
As Korean food is finding a prominent place for itself in global food cultures, Korean appetisers have become sought after alternatives to serve with different cocktails and mocktails. While home hosting a gathering or heading out to a party featuring Korean food, knowing more about the flavours of these bar bites and which drinks they go with, can be a useful hack in arriving at suitable appetiser and drink couplings.
Read on below to know more about some of the Korean appetisers and recommended cocktail and mocktail pairings that can be brought together in balanced flavour combinations:
Gochujang Glazed Chicken Wings
Recommended Pairing: Whisky Ginger Highball
Gochujang, or a spicy chilli paste is fast becoming a popular Korean mix that is used to prepare a number of broths, soups and appetisers. One such succulent small bite that can be prepared by marinating it in a gochujang glaze is chicken wings. Pair these spicy, smoky wings with a cool whisky and ginger highball crafted using 30 ml Johnnie Walker Black Label or any other premium whisky of choice. The sharp zing of ginger’s spice and the deep notes of whisky would undercut some of the sticky and spicy notes in chicken wings to make for a coming together of diverse flavours in a harmonious blend.
Ojingeochae Muchim
Recommended Pairing: Yuzu Citrus Fizz
A spicy, dried squid salad, ojingeochae muchim is a chewy, sweet and spicy mix of flavours. Squid is tossed with diced cucumbers, shallots, carrots and a drizzle of sesame oil and soy sauce along with a dash of chilli powder to turn it into a dry salad which works as an excellent bar bite. This dish, complete with earthy flavours goes well with the contrasting notes of a non-alcoholic, sour and acidic yuzu citrus fizz. The carbonated, citrus note of the drink undercuts the spiciness and umami flavour of the squid salad to create a combination of tangy and earthy tasting notes.
Mandu
Recommended Pairing: Cucumber Gimlet
Another classic Korean appetiser, mandu or fried or steamed dumplings can be prepared by adding to them a chicken, meat or veggie stuffing. Mandu can be served warm with a kimchi dressing or with a spicy chilli and garlic dip. Pair this lightly spiced and juicy dish with a savoury and crisp cucumber gimlet made using 30 ml Tanqueray No. 10 Gin or any other premium gin of choice. Mandu’s soft and subtle flavours which go well with the spicy dip and are complemented by this citrusy and savoury rendition of the classic gimlet.
Kimchi Jeon
Recommended Pairing: Spiced Margarita
A kimchi pancake that is spicy and full of bright flavours, the kimchi jeon is a favoured appetiser in Korean cuisine. Pair this tangy, spicy and umami dish with the spiced margarita prepared using 30 ml Don Julio Blanco Tequila or any other premium tequila of choice. Garnish the margarita cocktail glass with a salt and chilli rim or infuse it with a light hint of gochujang for a spicy element that would blend well with the complementary notes of the kimchi jeon.
Korean Fried Chicken
Recommended Pairing: Grapefruit-Jujube Cooler
One of the more well-known Korean appetisers, deep fried chicken coated in spicy sauce is an excellent bar bite comprising a spicy, savoury tasting note. It can be paired with a tangy and acidic grapefruit and jujube infused cooler that undercuts some of the spiciness of the sauce. Crispy Korean fried chicken coupled with the chilled non-alcoholic cooler is a well-suited pairing that becomes a mix of complex sour, tangy and spicy flavours.
Drink Responsibly. This communication is for audiences above the age of 25.
