Each year, the Korean Cultural Centre holds a fabulous event showcasing Korean food and culture. This year was slightly different, with a focus on Korean alcohol, matched with Korean and Western food. We were treated to a beautiful evening - the cultural centre was wonderfully decorated. We were greeted with champagne on arrival, as well as warm smiles and the friendly hospitality Koreans are known for. On the agenda for the evening was an introduction to Korea from the Korean Tourism Organization, as well as a welcome by the leader of the Korean Cultural Centre, and the Korean Consul-General. Immediately, the tone for night was set - we were told that Koreans were hard drinkers, and that they believe Korean alcohol is better for your health than other alcohols. Both great excuses to enjoy the alcohol on offer that evening!
We heard from Julia Mellor, a Traditional Korean Alcohol Specialist, who guided us through the history of Korean alcohol, and what it is made from. She explained that the 'nuruk' - a fermented wheat cake product of Korea - is the key to Korean alcohol. The alcohol making process in Korea is fascinating - as it ferments, layers are formed: cheongju (the clear, golden liquid traditionally given to the upper class), makgeoli (middle sediment), and takju (the bottom layer). If this is distilled, it becomes soju - one of the most sold alcohols in the world.
Heather Jeong is the lovely face in the above photo, who was our caterer for the night. She guided us through the evening's menu - explaining that the alcohol on show had the food matched to it, rather than the other way around. We were eager to get started and taste the wonderful food and alcohol on offer.
First was the Sansachoon Cheongju - this reminded us of sake. Made with the hawthorne berry, this was sweet and easy drinking. The cheongju complemented our first dish beautifully, which was scallops with crushed peas. The scallops were well cooked and buttery, with a hint of mint, which cut through the cheongju nicely.
Tasting 2 was Boksoondoga makgeoli, a fizzy, white alcohol which reminded us of kombucha. It was a pleasant, almost nutty flavour. Paired with assorted Jeon Korean pancakes flavoured with kimchi, mungbeans and garlic and chives. We loved the kick of the kimchi pancake. These bold flavours went well with the makgeoli.
The third dish and alcohol pairing was Gyereong 100 day old wine (cheongju) paired with prawn and bream filled pasta in a creamy rice wine reduction. The wine was resemblant of banana, almost a little bit nutty. It enhanced the flavour of the prawns in the parcels of pasta. We loved this dish.
Tasting 4 was Hwayo Soju - 40% alcohol which was our shot for the night...we may have had several. This came with Bossam (steamed pork with chilli radish). Both the alcohol and the dish were very strong flavours but made a great combination. The soju smelled fruity and tasted great.
We were also able to enjoy our Soju with a Surf, Turf and Sky BBQ plate, with rice and kimchi. This was chilli pork, chicken and octopus. All cooked beautifully, this was hearty and felt very authentic. Yum!
For dessert, we were brought a glass of Maesilwonju Black - a sweet wine that was light and easy to drink. This was complemented with a chewy, sticky pavlova with sweet raspberry and passionfruit which cut through the sweetness of the alcohol perfectly.
Finally, we had a cheese platter with Choga Baekhwamiin (takju), another fizzy and cloudy drink which was almost savoury. This went wonderfully with the cheese and was the perfect finisher to the night.
We had a wonderful time at the Korean Cultural Centre. Thank you to Ah Young Kim for organising our visit, and to Julia Mellor, Heather Jeong and the Korean Tourism Organization for your great presentations and engagement on the night.