Rainy Day Pairings: Unique Korean Side Dishes to Enjoy with Makgeolli
Rainy Day Pairings: Unique Korean Side Dishes to Enjoy with Makgeolli
There’s something profoundly nostalgic and comforting about a rainy day in Korea. The soft patter of raindrops, the scent of wet earth, and the golden light seeping through steamed windows invite something more than just rest—they call for a warm meal and a chilled cup of makgeolli (Korean rice wine). While pajeon (scallion pancake) and kimchi-jeon are the most familiar pairings, today we’re taking you beyond the basics.
This post introduces a full range of lesser-known yet deeply satisfying Korean side dishes that make perfect companions for makgeolli, especially on those gray, moody afternoons. From home-style dishes to regional specialties, each item has been carefully selected based on texture, taste harmony with rice wine, and, most importantly, comfort.
🍶 Why Makgeolli Tastes Better on a Rainy Day
There’s a saying in Korea: “Rain calls for jeon and makgeolli.” But why? Scientifically, the sound of frying pancakes is said to mimic the soothing rhythm of rainfall, creating a psychological craving. Add to that the lactic tang of makgeolli—both refreshing and slightly sweet—and you’ve got the ultimate rainy day combo.
But let’s skip the usual and explore the underrated stars that deserve a spotlight next to your chilled cup of cloudy rice wine.
🌿 Seasoned Fernbrake (Gosari-namul)
Soft, chewy, and earthy, this traditional mountain vegetable dish might seem humble, but its umami profile pairs beautifully with the acidity of makgeolli. Often seasoned with soy sauce, sesame oil, and garlic, gosari brings depth without overwhelming the palate.
🐟 Grilled Dried Yellow Croaker (Jogi-gui)
Salty, chewy, and slightly crispy at the edges, dried croaker is pan-grilled to golden perfection. It’s a staple in traditional Korean dinners and brings a nice briny balance to the soft creaminess of makgeolli.
🥬 Cabbage Kimchi Pancake (Baechujeon)
Okay, we promised no pancakes… but hear us out. Baechujeon uses cabbage leaves coated in egg batter and pan-fried until golden. It’s lighter and more textured than the standard jeon, offering a great crunch and slightly sweet flavor.
🍖 Braised Pork with Perilla Leaf (Suyuk with Kkaetnip)
Boiled pork belly, thinly sliced and served with marinated perilla leaves, is soft, tender, and aromatic. It provides a rich base that gets cut nicely by the tang of makgeolli, especially when eaten with a spoonful of ssamjang.
🍄 Stir-fried Oyster Mushrooms with Soy Sauce
Earthy, meaty oyster mushrooms are lightly pan-fried with garlic and soy sauce, often with a touch of chili. This dish brings a chewiness and mild spice that contrast delightfully with makgeolli’s mellow finish.
🌶️ Spicy Pickled Pollack (Myeongtaehoe-muchim)
A favorite among spicy food lovers, this side dish combines shredded dried pollack with gochujang, garlic, sesame oil, and vinegar. It’s punchy and perfect for sipping between bites. The slight sweetness in makgeolli neutralizes the heat, making it a dangerously addictive pairing.
🫘 Fermented Soybean Paste Stew (Doenjang-jjigae)
Yes, stew. Especially when made with clams or tofu. On chilly rainy days, a bubbling pot of doenjang-jjigae brings warmth to the table. Its fermented depth plays well against the rawness of rice wine. Add a bowl of warm barley rice, and you have yourself a feast.
🍚 Bonus: Spicy Cold Buckwheat Noodles (Makguksu)
Unexpected? Perhaps. But this chilled, tangy, spicy noodle dish is often served at drinking tables in Gangwon-do province. The balance of heat and chill makes it an unusual yet delightful makgeolli companion.
📦 Recreate the Experience at Home
- Makgeolli: Available at Korean supermarkets or online (look for brands like Kooksoondang or Baesangmyun).
- Side dishes: Most can be made with simple ingredients – check out Korean recipe blogs for namul or banchan.
- Setting: Dim lights, light rain sounds, warm table, and good company.
💬 What Koreans Say About Rainy Day Makgeolli
"It feels wrong to not have makgeolli when it rains. It’s like peanut butter without jelly." — Twitter user @soondubu_love
"Baechujeon and gosari taste 10x better when it’s raining. My grandma said rain adds seasoning." — Instagram comment
🌍 Makgeolli Goes Global
As Korean cuisine continues to sweep across the globe, makgeolli has found fans from New York to Paris. Chefs have started pairing it with non-Korean dishes, and artisan breweries are popping up in California and Tokyo. The culture of drinking to the sound of rain and comfort food is universal—it just so happens Korea perfected it.
✨ Final Thoughts
Next time the rain falls, instead of ordering pizza or pasta, try setting the table Korean-style. Choose one of the side dishes above, chill a bottle of makgeolli, and embrace the rhythm of the rain with a taste of Korean tradition. You might just create a new favorite ritual.