Korean cuisine is one of the unique cuisines in the world. It incorporates flavors from the Far East, such as soy sauce and ginger, but it also contains a wide variety of traditional spices from Korea. While beer and soju are the first beverages that come to mind for pairing, the complexity of Korean food allows for wine to shine, as well. Various wines are ideal to complement traditional Korean food due to their spicy and sweet flavors. Like an antidote to the spiciness of Korean food, wine can help balance the spiciness and smooth out the texture.
1. Kimchi
Kimchi is a traditional side dish in Korean cuisine. It contains fermented cabbage and other ingredients like radish, green onion, garlic, and ginger. Fermentation helps improve the nutrients present in the cabbage. You can pair Kimchi with light wines like Pinot grigio or Sauvignon blanc because they can off-set the intense flavors from the fermentation process.
2. Pajeon
This light dish is made of flour and chopped green onion batter. It is a popular starter in Korean restaurants. It is served with chili paste and can be eaten with beer or white wine. The best wine to pair with this dish is Riesling because it brings out the flavor of green onion used to make the texture of the Pajeon.
Bulgogi is a popular Korean dish with pork marinated in sweet soy sauce and other ingredients like garlic, ginger, and scallions. The taste of Bulgogi is typically sweet from the marinating sauce, but it can get spicy from the grill. It is served with a few side dishes, such as lettuce or ssamjang (spicy-sweet bean paste). We recommend pairing Bulgogi with a dry red wine like Chianti. It complements the texture of Bulgogi and brings out the spicy flavor of the grilled marinated pork.
4. Kimbap
Kimbap is a popular Korean dish of steamed rice wrapped around fillings like Kimchi, tuna, and pickle. It can be served with gochujang (Korean chili paste) or inari zushi (fried tofu). We recommend pairing KimbapKimbap with a Riesling because it complements the texture of Kimbap and brings out the sweetness of pickle and tuna in Kimbap.
5. Korean BBQ
Korean BBQ is another popular dish in Korean cuisine. It contains thinly sliced beef or pork that is marinated, grilled, and served with a dish of lettuce, bean sprout, and Korean dipping sauce. We recommend pairing BBQ with Chianti because it complements the texture of the meat and brings out the flavor of the moist meat.
6. Gochujang (Korean Chili Paste)
Gochujang is a traditional Korean sauce made of red chili, fermented soybean paste, and various seasonings. It is used to make Kimchi and prepare dishes like Bulgogi and Bibimbap. The best wine to pair with Gochujang is Riesling because it cuts through the bold flavors and smoothes out the acidity.
Korean cuisine is usually spicy and bold. It contains various spices and flavors, but it also contains fermented ingredients like Kimchi and Bulgogi. The best wines to pair with Korean cuisine are Chianti, Pinot Grigio, Sauvignon Blanc, Riesling, Chardonnay, and Zinfandel. These wines will complement the spiciness of Korean food while bringing out the boldness in the structure of Korean dishes. Remember to consider the dish’s spice level and bold flavors, and don’t be afraid to experiment with different wine pairings.
With the right approach, you can find the perfect wine to complement your Korean meal and enhance your dining experience.
An Australian or Chilean Shiraz are my personal favorites but Chianti or an American Zinfandel are also good choices. Again, you want to avoid anything too complex, heavy, or earthy that will compete with the explosion of flavors in a Korean bbq dinner.
The most popular fruit wines include maesil-ju (made from plums), bokbunja-ju (made from Korean black raspberries), and wines made from Chinese quinces, cherries and pomegranates.
Opt for a medium-bodied Merlot or a spicy Syrah to enhance the flavors of Bulgogi while complementing the caramelized sweetness of the dish, taking your Korean barbecue experience to the next level.
Consider a juicy Zinfandel, Australian Shiraz, a Grenache blend from southern France, or a Barbera from Piemonte. If it's bubbles you crave, say hello to Lambrusco - the sparkling red wine from Northern Italy, famous for how simpatico it is with challenging meat dishes.
Because beverages are rarely served during a traditional Korean meal, there should always be a soup or water kimchi to wash the food down (although as a foreigner you'll almost always be offered filtered or bottled water with your meal).
The most popular wine in the South Korean market is often considered to be red wine, particularly those made from the Cabernet Sauvignon grape variety. Here's why Cabernet Sauvignon is highly regarded and favored in South Korea such as, Flavor Profile, Food Pairing, Global Reputation, Aging Potential.
As such, a rich, off-dry pinot gris or gewurz with body and sweetness to off-set the full flavours and spicy chilli and ginger would be a good choice. This style of wine is equally at home with the spicy and/ or aromatic flavours of East Asia too.
What is Soju? South Korea's spirit market was among the 15 largest spirit markets worldwide in 2023. The most popular distilled spirit by far in South Korea is Soju: Soju is a South Korean distilled spirit and its sales makes up for notable amount of the total alcoholic beverage sales value in South Korea.
Dry Riesling have a touch of sweetness and is an asian food superfriend. Cerasuolo and Lambrusco served cold are just a liquid pleasure easy to match. Avoid astringent (tannins), full-bodied or oaky wines.
THE DROP: Dry Sparkling White Wine or a young Riesling, such as Jansz Premium Cuvee. The acidity in the drink balances out the oil in the dish perfectly.
He recommends pairing this Korean pork belly dish with cucumber salad alongside B Cellars Rosé. The bright acidity in the wine helps to temper the spice in the marinade.
Korean cuisine is usually spicy and bold. It contains various spices and flavors, but it also contains fermented ingredients like Kimchi and Bulgogi. The best wines to pair with Korean cuisine are Chianti, Pinot Grigio, Sauvignon Blanc, Riesling, Chardonnay, and Zinfandel.
Soju. Soju is likely the most famous alcoholic beverage produced in Korea, strongly associated with drinking culture on the peninsula. Technically similar to vodka (and the Japanese beverage, shochu), soju is clear; it is distilled from various starches including wheat, glutinous rice, barley, or sweet potato.
The complexity of Kimbap, with its combination of savory, sweet, and slightly tangy flavors, requires a wine that can complement these elements without overpowering them. A Beaujolais, a French wine made from Gamay grapes, would be a delightful pairing with Kimbap.
Bibimbap. Bibimbap is a Korean rice bowl dish that includes various ingredients such as vegetables, meat, and a spicy gochujang sauce. Why: Chardonnay's citrus and tropical fruit notes complement the diverse and spicy flavors of Bibimbap, providing a delightful contrast.
I like to serve kalbi with plates of butter lettuce leaves, Simple Cauliflower Rice, banchan (i.e., vegetable side dishes like Korean Cucumber Salad and Korean Spinach Side Dish), and kimchi. I use kitchen shears to cut the grilled meat into bite-size pieces and let everyone assemble their own lettuce wraps.
This recipe pairs the classic comfort food with the fermented, garlicky flavors of kimchi. Lee recommends a wine with a little bit of funk. “A superlight red that's slightly carbonic, slightly funky and easy to drink would be great with this,” she says. “A skin-contact white or orange wine works great, too.”
Some foods are considered to be best complemented by certain types of alcohol. For example, samgyeopsal, grilled pork belly, is considered to go best with soju, while fried chicken or Korean seasoned chicken goes well with beer. Pajeon and makkeoli (or dongdongju) is a popular combination for rainy days.
Beer! The beer's crispness helps cut through the richness of the fried chicken while also providing an extra layer of warmth. This classic pairing has been around for decades in Korea; Koreans call it "Chimaek," a portmanteau of two words "chi" ("chicken") and "maekju" ("beer").
Introduction: My name is Errol Quitzon, I am a fair, cute, fancy, clean, attractive, sparkling, kind person who loves writing and wants to share my knowledge and understanding with you.
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