I feel so privileged to be guest blogging on Grace’s One Fork, One Spoon. It’s a different voice, but I hope to harness the same love and bright curiosity about food and wine that Grace conveys so joyfully on this blog.
I grew up in Korea, but didn’t appreciate the rich diversity of Korean food until I went away and got into wine. Maybe it’s because the effort put into trying to find a sense of place in what I was drinking naturally began to extend into what I was eating. Just like a riesling isn’t just a riesling when the taut acidity evokes images of the Mosel, all of a sudden, bibimbap (비빔밥) isn’t just bibimbap from a monolithic Korea, but a dish that varies by region and where it is so special in Jeollabukdo’s city of Junju, that it’s called Junju Bibimbap (전주 비빔밥).
Not all wines carry or evoke a sense of place for me and similarly, nor does all Korean food and drink, but that doesn’t take away from the sheer yumminess of certain things. On Monday, I tried the deliciousness of makgeolli (막걸리) for the first time. Slightly sweet, this spritzy rustic wine derived from steamed rice tasted a bit like a creamy Yakult with alcohol and paired well with the million courses we ate that night including this super yummy beef that you dip into sesame oil and salt.