Yash Lakhan
April 22, 2025
The combination of spice, acidity, texture and umami in Korean appetisers provide a natural dialogue with various kinds of cocktails. Whether served hot, cold or pickled – these small bites are meant to be shared for a social experience which is also at the epicentre of delicious cocktails that become eclectic pairings together. *All concoctions listed use 30ml liquor measurements. Drink Responsibly. This communication is for audiences above the age of 25.
Skewered rice cakes have an umami richness from the soy-gochujang glaze which is complemented by vanilla and oak notes of the spirit as well as the fizz of soda.
The soy sauce brine of fermented crabs is spotlighted by the dry rice foundation of Japanese rice wine, while the room temperature of the cocktail is ideal to complement the chilled temperature of seafood.
The cocktail’s ginger spice mirrors the use of fresh aromatics in the meat filling of the dumpling while also matching the vibrancy of flavours with its citrus, mint and effervescence.
The sweet-savoury notes of glazed eel complement caramel depth of the cocktail; pressed seaweed gets a contrast from the citrus oils and structured finish of the concoction.
The crisp sweetness from pear-infused soju is ideal to balance the fatty richness of thinly sliced pork wrapped in crisp napa cabbage – the addition of sparkling water to the cocktail offers neutrality between bites.
Featuring a yuzu spin in the whisky sour elevates the briny flavour of seafood which derives further depth from the presence of scallion oil in the flaky fried pancake.