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Seafood

해산물

A diverse range of ocean ingredients — clams, shrimp, squid, crab — prepared steamed, grilled, or in stew. Each dish delivers the fresh flavors of the sea.

🍶 Drink Rankings

By compatibility score

Seafood × Sake

Sake and seafood are one of the greatest pairings proven by Japanese culinary tradition. Sake's rich umami blends perfectly with ocean flavors — warm sake for steamed clams, cold sake for raw seafood. A match that never fails.

Seafood × Wine

Seafood and white wine is a textbook classic in the world of fine dining. Sauvignon Blanc's citrus notes lift the sweetness of shrimp and clams, while its bright acidity cuts through butter sauce cleanly. For lobster or scallops, Chardonnay is the ultimate pick.

Seafood × Soju

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 × Beer

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.

Seafood × Draft Beer

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 × Makgeolli

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 × Highball

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.

Seafood × Cocktail

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 × Fruit Soju

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.

Seafood × IPA Craft Beer

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.

Seafood × Bokbunja Wine

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 × Whiskey

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.

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