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The Seoul
GOCHUJANG AND KIMCHI
The Seoul
Mary
Gochujang and soy give this Mary real fermented depth, with kimchi on the pick.
The Seoul Mary works gochujang and soy into the tomato base for a Bloody Mary with real fermented depth, then rims the glass in black sesame and salt. A forkful of kimchi on the garnish pick isn't decoration — it's meant to be eaten between sips.
Ingredients
- Soju or vodka1.5 oz
- Tomato juice4 oz
- Gochujang1 tsp
- Lime juice0.5 oz
- Soy sauce1 tsp
- Black sesame seeds and sea salt, for the rim1 tbsp
- Ice1 fill
- Kimchi (garnish)1 forkful
- Scallion stalk (garnish)1
- Cucumber spear (garnish)1
Instructions
- 1Wet the rim of a tall glass and coat it with black sesame seeds and sea salt.
- 2Whisk the gochujang into a splash of the tomato juice until smooth.
- 3Fill the glass with ice, then add the soju, tomato juice mixture, lime juice, and soy sauce.
- 4Stir gently to combine.
- 5Garnish with a forkful of kimchi, a scallion stalk, and a cucumber spear.
Note Whisk the gochujang into a small splash of juice first so it dissolves smoothly instead of clumping when you build the drink.