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Italian Wine Pairings for Korean Food, Page 2
Pairings at a Glance
Showing 11–20 of 29 dishes
Jajangmyeon
Jajangmyeon puts black bean sauce, pork and noodles at the centre of the Korean noodles table. Barbera d'Asti carries enough acidity for the black bean depth without adding leathery tannin. Avoid Barolo, Amarone and Brunello here because dense tannin makes chilli, soy and garlic feel harder.
Perfect grape varieties
Also worth trying
Appellations to explore
Kimbap
Kimbap puts seaweed, rice and pickled vegetables at the centre of the Korean rice & bibimbap table. Alto Adige Pinot Grigio keeps the seaweed and pickles crisp without adding sweetness. Avoid Barolo, Amarone and Brunello here because dense tannin makes chilli, soy and garlic feel harder.
Perfect grape varieties
Also worth trying
Appellations to explore
Korean fried chicken
Korean fried chicken puts crisp chicken, garlic and sweet heat at the centre of the Korean fried chicken & street food table. Franciacorta has the pressure and acidity to clear the glaze and oil. Avoid Barolo, Amarone and Brunello here because dense tannin makes chilli, soy and garlic feel harder.
Appellations to explore
Pajeon
Pajeon puts spring onion pancake and soy dip at the centre of the Korean dumplings & pancakes table. Verdicchio dei Castelli di Jesi has the herbal edge and acidity for spring onion. Avoid Barolo, Amarone and Brunello here because dense tannin makes chilli, soy and garlic feel harder.
Perfect grape varieties
Also worth trying
Appellations to explore
Budae jjigae
Budae jjigae puts salt, chilli and processed-meat richness at the centre of the Korean stews & hot pots table. Lambrusco di Sorbara is the cleanest Italian route because fizz and acidity take pressure off the salt. Avoid Barolo, Amarone and Brunello here because dense tannin makes chilli, soy and garlic feel harder.
Appellations to explore
Dak galbi
Dak galbi puts chilli paste, chicken and sweet rice cake at the centre of the Korean barbecue & grilled meats table. Prosecco keeps chilli and rice cake sweetness moving, while Pecorino adds herbal grip. Avoid Barolo, Amarone and Brunello here because dense tannin makes chilli, soy and garlic feel harder.
Appellations to explore
Hotteok
Hotteok puts brown sugar, cinnamon and nut sweetness at the centre of the Korean fried chicken & street food table. Asti keeps the sugar in balance with lift rather than oak or tannin. Avoid Barolo, Amarone and Brunello here because dense tannin makes chilli, soy and garlic feel harder.
Perfect grape varieties
Also worth trying
Appellations to explore
Kimchi fried rice
Kimchi fried rice puts kimchi, rice and egg at the centre of the Korean rice & bibimbap table. Prosecco works because bubbles and acidity cut the fermented rice-bowl richness. Avoid Barolo, Amarone and Brunello here because dense tannin makes chilli, soy and garlic feel harder.
Appellations to explore
Kimchi jeon
Kimchi jeon puts kimchi pancake, egg and chilli at the centre of the Korean dumplings & pancakes table. Prosecco and Pecorino Offida keep the fermented pancake from feeling heavy. Avoid Barolo, Amarone and Brunello here because dense tannin makes chilli, soy and garlic feel harder.
Appellations to explore
Ramyeon
Ramyeon puts chilli broth, noodles and egg at the centre of the Korean noodles table. Prosecco handles ramyeon heat by refreshing the salt and keeping the finish short. Avoid Barolo, Amarone and Brunello here because dense tannin makes chilli, soy and garlic feel harder.
Perfect grape varieties
Also worth trying
Appellations to explore
