Korean Job Discussion Forums

[OiGirl]

Any ideas what kind of wine would go well with different Korean typical dishes? For example, what might be a nice complement to, say... tuna kimchee chigae?

[numazawa]

For starters:

"It's just lawnmower clippings!"

"It all tastes the same!"

"They'd put cherries on that?!"

"What's with all the cheap mayo?"

"How come I can't find good tuna sashimi here?"

"Gochu this, gochu that -- go chew another gob of fat!"


----oh, hang on... Pardon, nevermind. Dang these thread titles...

[Ya-ta Boy]

Soju. Haven't you been paying attention?

[OiGirl]

Yeah, but I don't want to drink soju. I want to pair a sickly-sweet Mogen David with my cup ramen noodles.

[RACETRAITOR]

There are other better types of Korean alcohol. I have no problem drinking bekseju, sansachoon, or my favourite, salchoongmae.

As for which one would go with a soup like that, I couldn't guess.

[caniff]

Mad dog 20/20

[jinju]

why drink wine with Korean food? Drink Korean alcohol. bekseju is my favorite, goes well with anything almost.

[Swiss James]

I think it'd be a bit like drinking wine with Indian or hot Mexican food, the overpowering flavours mixed with wine just doesn't do it for me.

[mack the knife]

Try an Australian Shiraz (Hardy's makes an affordable one) for heavier meals like jigay and galbi. A red Zin from Cali would work, too.

If the food is spicy but light (dalk galbi, agu-jim, etc.) try a rose or a chiante (or another Italian table wine).

For bland soups such as sollung-tang or mandoo gook you'll need a white, well-chilled.

And be prepared to piss off the restaurant owner when you bust out that bottle, because the concept of corking fees does not exist here except at Jackie's Place in Itaewon, apparently.

[Hater Depot]

There some good Korean fruit wines. I had a mountain strawberry wine at a samgyeopsal place.

[Moldy Rutabaga]

As much as possible of anything, so that you no longer notice what you're eating?...

Ken:>

[ChimpumCallao]

[SPINOZA]

[Sofa_King]

[mack the knife]