Best Bibimbap Wine Pairings | Vi - wine and food pairings to try. (2024)

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Best Bibimbap Wine Pairings | Vi - wine and food pairings to try.? ›

For this colorful dish, opt for a dry and slightly fruity Riesling or a refreshing Sparkling Wine. The wine's acidity and subtle sweetness balance the flavors and textures of Bibimbap, making each bite a delightful experience.

Pair bibimbap with off-dry Riesling or Vouvray, which has the sweetness to tame the heat of spicy gochujang, acidity to cut through the fried egg, and light body that will not overpower the fresh vegetables in this dish.

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.

I like to serve my bibimbap with extra sauce, sliced green onions, and kimchi on the side and mix them in as I eat. Feel free to skip these components, or add them to your bowl from the get-go. Again, this recipe is flexible, so customize it to create a bowl you love!

Traditional Korean fried chicken is coated in a sweet and spicy sauce made with gochujang (a Korean chili paste) and other seasonings such as garlic, ginger, and soy sauce. A good match here would be a German Riesling like the Graacher Trocken 2020 by Willi Schaefer.

Bibimbap: Mixed Rice and Vegetables

For this colorful dish, opt for a dry and slightly fruity Riesling or a refreshing Sparkling Wine. The wine's acidity and subtle sweetness balance the flavors and textures of Bibimbap, making each bite a delightful experience.

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.

Gukhwaju. Rice wines hold a special place in South Korean drinking culture. Gukhwaju - also known as flower wine - is a traditional rice wine, but with a twist: it is flavored with dry chrysanthemum flowers.

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.

Bulgogi and Galbi are smoky, sweet, and full of flavor, so a bright and simple red wine is your best bet. An Australian or Chilean Shiraz are my personal favorites but Chianti or an American Zinfandel are also good choices.

What do Koreans eat bibimbap with? ›

It is served as a bowl of warm white rice topped with namul (sautéed or blanched seasoned vegetables) and gochujang (chili pepper paste). Egg and sliced meat (usually beef) are common additions, stirred together thoroughly just before eating.

Bibimbap is one of my absolute favorite Korean comfort foods. It's a bowl of rice topped with individually prepped vegetables, sometimes meat, a spicy gochujang sauce, and a fried egg.

Bibimbap is a fantastic, healthy Korean rice bowl with ground beef and loads of crunchy vegetables.

The result is a flavorful sauce that pairs well with grilled chicken, pork, and shellfish like shrimp.

I've successfully had Kalbi with young Tempranillo (Rioja or Ribera del Duero), cru Beaujolais and domestic, but on the lighter side, Pinot Noir. Zinfandel would work great - plenty of fruit and acid. Really, just about any red wine with good fruit and acid would work.

For a wine to retain the name of Chianti it must be produced with at least 80% Sangiovese grapes. Aged Chianti (at least 6 months in barrel and 3 more in bottle before release, instead of 6 months aging without barreling necessary) may be labelled as Riserva.

Sometimes Koreans don't drink anything with a meal; sometimes water or boricha (drink made with barley or burnt rice) is served.

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.

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.