Pairing Korean Drinks with the Perfect Side Dishes

Soju and beer are two of Koreans’ favorite choices of drinks. According to a 2019 survey of 1,158 Koreans conducted by Gallup Korea, 61% of those who regularly drink chose soju as their most favorite drink, while 31% of them chose beer. Soju is an alcoholic beverage unique to Korea, while beer is enjoyed around the world for its cold, refreshing taste. And there is also somaek, a mixture of these two alcoholic beverages.

Soju and Its Ideal Side Dishes

Soju, the quintessential Korean spirit, is often enjoyed with a variety of side dishes that complement its distinct flavor. Here are some classic pairings:

• Fried chicken: The crispy, savory goodness of fried chicken is a match made in heaven with the smooth, slightly sweet taste of soju.
• Kimchi: Whether it’s spicy, fermented cabbage or radish kimchi, the bold flavors of this Korean staple pair perfectly with the clean, neutral profile of soju.
• Pajeon (Korean scallion pancake): The savory, slightly chewy texture of pajeon is a delightful contrast to the lightness of soju.

Beer and Its Ideal Side Dishes

Beer, with its refreshing and bubbly nature, also has its own set of complementary side dishes:

• Fried snacks:
  

  Delectable Pairings: Sliced Raw Fish and Soju

  There are so many side dishes that go well with soju, but almost every Korean would agree that sliced raw fish and soju make a delicious combination. In Korea, sliced raw fish is made with live fish. It’s often considered an expensive delicacy because of the process of having to catch and deliver the fish with freshness intact before it’s prepared by a skilled chef. Sliced raw fish is usually served with sweet and sour red chili paste, soy sauce or “soybean paste with red chili powder,” which is actually a sauce made of mixed paste, sesame oil, thinly sliced garlic, and green onions. Instead of dipping the sliced raw fish in any of these three sauces, some prefer to wrap it with a perilla leaf or lettuce leaf just like they would with grilled pork belly. The reason being is that the vegetables bring out the flavor of the raw fish. Sliced raw fish goes particularly well with soju compared to other types of alcoholic beverages because it’s perfect for washing away the oily taste of the fish, making you want to reach for some more of the sliced raw fish. Compared to other types of drinks, soju is a perfect match for seafood that can be too rich in flavor or foods that are greasy because of its light taste. After eating the sliced raw fish, you can choose to order a spicy fish stew that will be made of what’s left of the fish you just ate. This stew also goes very well with soju.

  Places that Serve Excellent Sliced Raw Fish

  
  
  
  
  

  Grilled Dried Pollack: The Perfect Beer Companion

  Many Koreans choose dried seafood as their favorite side dish to go with beer because it’s not too heavy on their stomach. Dried seafood is just that, fish or seafood that’s naturally dried under the sun or artificially dried with heat. Many Koreans love to have some grilled dried pollack with their beer because of its unique rich flavor. Dried pollack is characterized by the dark color of the skin, which darkens while being naturally dried. A naturally dried pollack is moister and more tender than the ones that are artificially dried, making it a perfect side dish to go with beer. If you want to follow the way Koreans prepare and eat their grilled dried pollack, then first, slightly grill a dried pollack over the fire, tear it into thin strips, and dip the thin strip of grilled dried pollack in soy sauce mixed with mayonnaise and Cheongyang chili pepper. This is one of the best ways to enjoy the savory taste of the fish and the spice of the sauce at the same time. Have a sip of the beer with this unique umami flavor in your mouth, and you will instantly get a taste of this all-time favorite side dish for beer among Koreans.

  Grilled dried pollack became even more popular with the rise of “Gamaekjip,” a unique type of self-serve bar that originated in Jeonju, Jeonbuk State. A number of convenience stores in this city started selling grilled dried pollack along with beer, hence the name “ga-maek,” which literally means “store-beer” in Korean. This unique culture of drinking at a convenience store soon became very popular in Jeonbuk State because of the cheap prices of beer and snacks including squid and dried pollack that are relatively cheaper than most other foods for drinks. Gamaekjip also served simple side dishes such as eggs and spam. In addition to these, some of the unique advantages of drinking in a gamaekjip included that you can choose any of the alcoholic beverages and snacks that the convenience store carries to eat and drink.

  
  
  
  
  
  
  

  Somaek and Stir-fried Sundae: A Winning Combination

  Somaek is a mixture of beer and soju known for its fizzy tang and the spice of alcohol. The taste of somaek can change according to the ratio of beer and soju, and also the person who made it. In addition to the varying ratios of beer and soju, there are also various ways of making a glass of somaek. The most popular method is to put a chopstick in the glass of somaek and hit the chopstick with another chopstick to create a vibration to mix the two different alcoholic beverages. A simpler way to make a glass of somaek is just stirring it with a spoon. Stir-fried sundae is a recommended side dish for somaek. This dish is made by stir-frying sundae with various types of vegetables such as perilla leaves, cabbage, and chives, sauce, perilla seed powder, and chewy noodles on a hot iron plate. Stir-fried sundae is often spicy because it usually includes chili pepper powder and/or red chili paste, but there are variety of stir-fried sundae that doesn’t include any chili pepper powder or red chili paste. Plain but savory thanks to the perilla seed powder, many Koreans love to order this dish when they are about to have some somaek. While it can be served as it is, you can also dip it in the spicy red chili paste sauce or wrap it in a vegetable leaf. The perilla seed powder can become a little sticky in the mouth, so it’s when Koreans have a sip of somaek to wash it away so they can have some more of the delicacy. The chewy noodles will also make you want to drink more somaek because it’s coated with perilla seed powder.

  Places that Serve Excellent Stir-fried Sundae

  
  
  
  
  

  In conclusion, Korean cuisine offers a diverse array of delectable pairings that perfectly complement the country’s beloved alcoholic beverages. From the refreshing combination of sliced raw fish and soju to the savory delight of grilled dried pollack and beer, and the fizzy indulgence of somaek with stir-fried sundae, these culinary delights are sure to tantalize the taste buds of both locals and visitors alike. Explore these quintessential Korean food and drink pairings to fully immerse yourself in the vibrant and flavorful world of Korean gastronomy.The image source is https://english.visitkorea.or.kr/