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KMID : 0665420210360020158
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Korean Journal of Food Culture
2021 Volume.36 No. 2 p.158 ~ p.167
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Harmony of Food Pairing with Korean Traditional Liquor
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Lee Seung-Eun
Cho Mi-Sook
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Abstract
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This study evaluated the degree of harmony of food pairing with Korean traditional liquors according to the taste andflavor. In-depth interviews were performed with eight experts from May 7 to 17, 2016, to screen Korean traditional liquorand food. For traditional liquor, Sanseong-makgeolli, Hansansogokju, Damsol, Gamhongro, and Andong Soju were chosen.
For foods, pan-fried beef, squid with vinegar dressing, clam soup, honey-filled rice cake, prune, grilled mushroom, Swisscheese, pistachio, honey, and chocolate cake were chosen. Harmonization of the analytical results Sanseong-makgeolli,between honey and Pan-fried Beef achieved the most harmonious results. Hansansogokju with honey and prune wereharmonious. Damsol and Gamhongro, which are distilled liquor and containing added ingredients, were perfect matchedwith chocolate cake and squid with vinegar dressing. In the degree of harmony between Andong Soju and food, it wasconfirmed that squid vinegar and Swiss cheese were the most harmonious. Through the results of this study, it was foundthat the degree of harmony with food was different depending on the characteristics of alcoholic beverages. In addition, itis believed that not only taste and flavor, but also the alcohol content of alcoholic beverages will play an important role inthe harmony with food.
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KEYWORD
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Korean traditional alcohol, food pairing, food matching
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