Pair Korean Food With Whisky

LTC Eugene Chu Sounds Like an Excellent Pairing!

I don’t drink alcohol, but I did knock over a kimchi jar in a Korean grocery store. When it broke open, I told the lady that I would pay for it even though it was spoiled. She laughed and told me it wasn’t spoiled that’s what kimchi smells like. Thank God I didn’t make her mad. I had no idea how popular kimchi was. Autistic and parts of that means we usually are picky eaters because we are real sensitive to smells texture and taste. Kimchi is not on my list. Lol.

For kimchi, a smoky Scotch like Laphroaig can really complement the spice. It adds a nice contrast and brings out the flavors in the kimchi. For bibimbap, something smooth like a Japanese whisky, maybe Yamazaki 12, works well since it can balance the dish's richness.

I had a great time in Korea once at a place with http://xn--4y2by2l57ah4x.kr/, where we enjoyed some delicious food and tried different drinks. The atmosphere was super relaxed, and we got to chat with some amazing girls while tasting different dishes. It really enhanced the experience, making it all the more enjoyable.