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April is peak seafood season—think clams, webfoot octopus, and flounder. To make their briny umami and ocean aroma sing, the right drink is everything. Here are three beverages that will elevate your spring spread.
Clams have a subtle sweetness and deep umami, but a salty broth or buttery finish can weigh the dish down. Rather than just rinsing your palate, use bright acidity to lift and clarify the shellfish’s natural flavors.
A cheonggyul (green tangerine) highball made with HiteJinro Beverage’s Jinro Tonic Water Cheonggyul nails that job. Its zesty, clean acidity sharpens the clams’ flavor and cuts through lingering oiliness. Steamed clams paired with a Jinro Tonic Water Cheonggyul highball is a simple, effective pairing that brings out the ingredient’s best qualities.
Stir-fried webfoot octopus delivers smoky char and a spicy kick. People used to tame the heat with milk or grain drinks, but lately the trend is toward pairings that add fermented complexity rather than merely dulling the spice.
Dongseo Foods’ Aesabi Kombucha line combines kombucha powder made from domestic brown rice and Hadong green tea with apple cider vinegar fermented from local apples. It’s offered in three fruit-forward flavors: grapefruit-orange, Shine Muscat–lychee, and pear–quince.
If you’ve enjoyed the umami of spring restorative flounder-and-mugwort soup, carry that seasonal note into dessert by riffing on the mugwort flavor.
Baekmidang launched a spring-limited “Our Mugwort” trio using seasonal domestic mugwort. The lineup includes “Our Mugwort Ice Cream Latte,” which tops a mugwort base with ice cream made from organic milk; “Our Mugwort Latte,” which highlights mugwort’s pure character; and “Our Mugwort Ice Cream,” finished with injeolmi cream for a toasty, nutty finish.
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