Seafood

Soju is the versatile partner for all kinds of seafood — from steamed clams to grilled shrimp. Soju's alcohol neutralizes any fishiness and makes the briny umami shine even brighter. A shot of soju with grilled shellfish at a pojangmacha captures the essence of a Seoul night.

Seafood's fresh flavors and beer's crispness together transport you to a summer beach. Spicy haemul-jjim with a cold beer strikes a perfect balance of heat and refreshment. Simple seafood snacks like grilled clams or fried shrimp pair effortlessly too.

Draft beer and seafood is the tried-and-true formula of beachside pojangmachas. A light lager draft pairs beautifully with grilled clams or fried shrimp, and the taste doubles on a summer night by the ocean.

Seafood and makgeolli evoke the charm of Korea's west coast fishing ports. Haemul pajeon (seafood scallion pancake) and makgeolli is the rainy-day national pairing — when the crispy pancake is loaded with shrimp and clams, makgeolli's gentle sweetness creates pure harmony.

Seafood with Dongdongju is an easy pairing to recommend. Dongdongju's rustic rice sweetness and soft texture echo the comfort-food side of Seafood. It fits a Korean seafood table, a chilled glass, or a quiet shared dinner.

Seafood with Baekseju is an easy pairing to recommend. Baekseju's mellow herbal sweetness adds calm depth to Seafood, which works best with warm Korean table flavors. It fits a Korean seafood table, a chilled glass, or a quiet shared dinner.

A highball's carbonation helps tame fishiness, though the whiskey aroma can overshadow seafood's delicate flavors. A lemon highball finds a decent balance, pairing especially well with grilled seafood.

Citrus-forward cocktails like margaritas or gin and tonics pair reasonably well with seafood. The acidity of lemon and lime tames fishiness, making them a nice pick for seafood tapas at a cocktail bar.

Seafood with Maesilju is a workable pairing for the right mood. Maesilju's sweet-tart plum note softens heat and salt, giving Seafood a rounder finish without feeling heavy. Fine for a small pour, but not the first pairing most people would choose.

Seafood with Andong Soju is acceptable but not especially memorable. Andong Soju's clean distilled strength cuts through fat, smoke, and bold seasoning in Seafood. Fine for a small pour, but not the first pairing most people would choose.

Fruit soju's sweetness meets seafood's briny umami somewhat awkwardly. Clean soju pairs better with seafood, and the fruity aroma can get in the way of the ocean flavors.

IPA's bold hop character can overwhelm seafood's subtle flavors. A light session IPA might work with fried shrimp or grilled seafood, but it's not suitable for raw preparations.

Bokbunja's sweetness creates an odd contrast with seafood's briny umami that doesn't quite work. However, with spicy haemul-jjim, bokbunja's sweetness can serve to soothe the heat.

Seafood with Insamju is an awkward fit with competing flavors. Insamju's assertive ginseng aroma and higher alcohol can dominate Seafood, so the match depends heavily on tolerance for herbal intensity. Worth trying only for curiosity; there are easier drinks for this dish.

Whiskey's powerful flavors easily overpower seafood's delicate, gentle taste. It pairs particularly poorly with raw oysters or sashimi, and even grilled seafood suffers as whiskey's smokiness masks the natural ocean flavors. Best enjoyed as a post-meal drink.