Pairings | Korean food
A post from the archives, but an excellent one: food and wine writer Marc Millon, author of Flavours of Korea suggests what to pair with your favourite Korean dishes.
Is it possible to eat vegan food that’s as satisfying, sumptuous, and comforting as their meat-based counterparts? The growing popularity of vegan cuisine – particularly amongst non-vegans – has made the concept of “plant-based eating” enormously trendy, but not always easy. Monica Shaw has picked out six great vegan recipes that even carnivores will love.
Oooofff, Korean food is spicy! Even when I toned down the gochujang chilli paste in the meatballs I made on Saturday night they were a challenge for most of the wines I tried with them (a characterful Babylonstoren rosé powered through). But the best match by far was a gin and tonic made from Romy's Edition Mango, Ginger and Lime gin, a collaboration between Bristol-based Six O’Clock Gin and Indian food writer Romy Gill.
If you're a bit of a kimchi addict you'll love this recipe for kimchi fried rice which comes from chef Judy Joo's book Korean Food Made Simple. I think would be brilliant for a weekend brunch.
Want to cook something authentically Korean to celebrate Korean New Year next week? Try this easy, traditional Korean kimchi hotpot suggests Nathalie Gardiner.
I imagine you all know how well sake works with sashimi but it came as quite a surprise to me - wagyu aside - how well it could handle red meat and spice