Spicy Korean Food And Gin: 5 Pairings With Classic Gin Cocktails
A cuisine that is quite trending in contemporary gastronomical worlds, that is full of flavour and spice is Korean food. From Korean fried chicken to spicy noodle soup to buldak, different kinds of Korean dishes have become popular for their spice and tang.
Gochujang or red chilli paste is only one of the ingredients that is added to Korean cuisine to build this flavour into dishes. And these spicy foods can pair excellently with classic cocktails made out of herbaceous gin which manage to tone down some of their overwhelming tastes.
Read on below to know more about some of the spicy Korean culinary preparations that can be paired with classic gin cocktails for a balance of spicy, savoury, sour and herbal flavours:
Tom Collins
Recommended Pairing: Kimchi Jeon
A classic kimchi jeon is akin to a pancake made with the addition of spicy kimchi. This Korean dish is primarily put together by mixing kimchi with flour and vegetables and cooked on a pan until it looks like a flat pancake. The dish carries the flavours of kimchi and pickled vegetables where the spice comes with the addition of chilli peppers. This pancake can be paired with a crisp tom collins made using 30 ml Tanqueray No. 10 Gin or any other premium gin of choice so that the fizz of the lemon soda in the drink coupled with the savoury notes of the spirit undercut some of the spicier flavours in the dish.
Cucumber Gimlet
Recommended Pairing: Buldak Or Fire Chicken
Another Korean delicacy is a classic chicken barbecue that is a spicy and smoky dish, not meant for the faint hearted. The chicken that is cooked using this method is marinated in a gochujang or spicy red chilli pepper paste with a dash of honey that highlights its spicy components. When barbecued, the chicken also acquires a charred, smoky touch which can be contrasted with the juicy effect of the savoury cucumber introduced in a classic gimlet. This can be prepared using 30 ml Tanqueray No. 10 Gin or any other premium gin of choice, 20 ml lime juice and a hint of sugar.
Southside
Recommended Pairing: Kimchi Bibim Guksu
Cold spicy noodles prepared in Korean cuisine are interesting options for an intimate dinner evening hosted at home. Prepared using spicy kimchi and a dash of soy, these noodles contain the umami notes of sesame oil and the pungent flavours of soy coupled with the spiciness coming from the kimchi. This cold dish can be paired with a classic southside. Made using 30 ml Gordon’s Original London Dry Gin or any other premium gin of choice, it contains prominent notes of lime juice and simple syrup that balance out some of the overt, spicy flavours of the noodle bowl.
White Negroni
Recommended Pairing: Korean Fried Chicken
A highly popular, crispy, Korean street food, this fried chicken is prepared by marinating the bird in garlic and onion paste coupled with red chilli paste or gochujang and some black pepper. The chicken is generally deep fried before coating it in spicy sauce and carries a lot of robust flavours. This dish can be paired with a white negroni, made using 30 ml Tanqueray No. 10 Gin or any other premium gin of choice, 30 ml dry vermouth and 15 ml white fruit liqueur. The cocktail will tone down some of the spice in the dish and its smooth mouthfeel will offer a textural break from the crunchy chicken.
Bee’s Knees
Recommended Pairing: Jjampong
An interesting Korean dish prepared by infusing tangy, spicy and even some slightly sweet flavours is the jjampong or the spicy seafood noodle soup that is flavoured with gochugaru or spicy chilli powder. Akin to ramen, it is generally served as a broth containing meats and noodles and its spicy flavours tend to go well with a mix such as bee’s knees made using 30 ml Tanqueray No. 10 Gin or any other premium gin of choice. The savoury gin undercuts the spicy notes of the soup and peppery mint leaves and citrusy lime balance out some of its pronounced pungent flavours.
Drink Responsibly. This communication is for audiences above the age of 25.
