5 Korean Appetisers Beyond Kimchi To Pair With Cocktails
The combination of salty and fermented aromas found in Korean appetisers makes them a well-suited addition to cocktail pairings. Foods with layers of sweet, tangy, and umami flavours, such as pickled radish, spicy cucumber salad, or sesame-dressed greens, complement both fruit-based and herb-forward beverages. Gochujang's contrast of spice and vinegar-based marinades' tang enhances cocktails made with citrus, herbs, or light liquors.
These bites are good for pairing in the cocktail menu between tastes because they are small, convenient, and flavourful. Additionally, they have a range of textures, from crispy to tender. While a sparkling citrus drink might enhance the fermented taste, a crisp cocktail with melon or mint notes can chill down the spice. Get to know more about the pairings that go with the themed event.
5 Korean Appetisers And Cocktails To Pair
Kimchi Pancakes With Cucumber Mint Cooler
Aged kimchi is combined with a light batter of wheat and water to create kimchi pancakes, also called kimchi jeon, which are thin, savoury fritters. They are pan-fried until the core is soft and chewy and the sides are golden. The fermented kimchi's flavours—which are frequently enhanced by the addition of onion or scallions to the batter—are acidic, spicy, and umami-rich. A cucumber mint cooler with a mild spirit base is a good way to balance this dish. Blend 30 ml of cucumber juice, 10 ml of lime juice, 15 ml of white rum, and a few ripped mint leaves with crushed ice, then pour 10 ml of soda on top for a well-balanced mixture.
Spicy Tteokbokki With Muskmelon Mojito Cocktail
Made from chewy cylindrical rice cakes cooked in a sauce made with gochujang, tteokbokki is a well-known Korean street dish. The sauce has a lot of umami and is thick, spicy, and slightly sweet. For extra richness, boiled eggs and fish cakes are occasionally added. The rice cakes have a satisfyingly solid structure that absorbs the sauce and provides a cosy chew. Before settling into a sweet finish, the spice strikes first. A muskmelon mojito cocktail provides a contrast to counterbalance this. While the mint lends earthiness, the melon's sweetness balances the spice. Combine 15 ml of muskmelon juice, 15 ml of white rum and 10 ml of lime juice. Muddle with broken ice and fresh mint, then pour 10 ml of soda over the mixture for a subtle twist.
Soy Garlic Fried Chicken With Citrus Highball
Korean fried chicken is coated in a sticky soy garlic sauce that is sweet, savoury, and flavourful after being double-fried for added crispiness. The glaze adds texture as it slowly caramelises on the hot chicken. It has a crispy exterior, a juicy interior, and a wealth of umami and garlic flavours. A citrus highball made with lemon and lime counterbalances this by lifting the thick glaze. In a large glass over ice, mix together 30 ml lemon-lime soda, 10 ml lemon juice, and 15 ml whisky, stirring carefully.
Pickled Radish And Sesame Salad With Ginger Sparkle
This chilled appetiser consists of thinly sliced pickled radish, sometimes accompanied by shredded vegetables, dressed in sesame oil and seeds. It has a nutty taste and is crisp, clean, and acidic. The richness of the sesame oil balances the radish. This combo is made by combining 10 ml lime juice, 15 ml gin, and 15 ml ginger syrup with ice, and then adding 10 ml of sparkling water on top.
Seaweed Rice Rolls With Light Lime Whisky Fizz
Cooked rice, veggies, an egg, and occasionally meats like bulgogi or crab are rolled in a sheet of toasted seaweed to make kimbap. It is sliced into bite-sized rounds and seasoned with sesame oil. The tastes are crisp, nutty, and subtly savoury. Stir carefully over ice after blending 30 ml of soda water, 15 ml of whisky, 10 ml of lime juice, and a drop of honey syrup. The flavour of the roll takes centre stage in this understated, non-dramatic combo, which adds just enough brightness.
Always select well-known flavours that complement the beverage or contrasting pairings that provide balance when it comes to appetisers. Mellow, fruity sips complement spicy meals, while citrus or mild fizz pairs well with a savoury appetiser. With each bite and drink, both contribute to highlighting textures and improving the overall menu.
Drink Responsibly. This communication is for audiences above the age of 25.
