New Zealand Sauvignon Blanc Wine & Korean Food Mul-hoe
These days, Korea’s summer heat feels even more relentless than the notorious humidity of Singapore. When the sweltering weather saps your energy and appetite, mulhoe—a chilled Korean seafood soup—is the perfect pick-me-up. I recently had a refreshing mulhoe lunch break at the office, thanks to a pop-up by the famous Sokcho-based restaurant Bongpo Meogurijip, set up at a nearby department store. It turned into a mini team lunch, and of course, we couldn’t skip the wine pairing.
I did consider Champagne for a moment, but the seasoning in mulhoe tends to overpower delicate sparkling wines. Instead, I went with a more forgiving and versatile option—Marlborough Sauvignon Blanc.
Their mulhoe set comes with a container of raw fish and assorted seafood, an icy cold broth, and a separate packet of noodles. Just pour the broth into the bowl, add the noodles, and you’re ready to go. Fortunately, the seasoning isn’t too overpowering—spicy but not overwhelming, and tangy in a way that whets the appetite. The seafood mix includes abalone, sea pineapple, squid, whelk, sea urchin roe, and seaweed—each bringing a taste of the ocean that pairs beautifully with the zesty freshness of Sauvignon Blanc.
For me, abalone sashimi and Marlborough Sauvignon Blanc is a classic combo. I’ll never forget a night years ago when, after a wine bar gathering, I stepped out to catch a cab and spotted a street vendor selling abalone sashimi. I dashed back into the bar, grabbed a bottle of Kim Crawford Sauvignon Blanc, and enjoyed an impromptu feast on the sidewalk. That spontaneous pairing left such a vivid impression—it’s proof that this duo is virtually failproof.
This time, we had Music Bay Sauvignon Blanc with our mulhoe. Since we were dealing with spicy gochujang-based flavors, I avoided anything too delicate or pricey. I looked for a Sauvignon Blanc that was particularly juicy and easy-drinking—and this one hit the mark. It’s bright, fruity, and refreshing without the rough edges that sometimes appear in budget-friendly bottles. You could almost mistake it for juice—perfect for a casual lunch.
When paired with mulhoe, the wine’s acidity harmonizes beautifully with the dish’s tart broth. Its crisp texture mirrors the crunch of fresh veggies, and the ocean notes of the seafood are echoed by the wine’s signature aromatics. Add in the cozy setting of an air-conditioned room and the fleeting midday escape, and it almost felt like a mini summer retreat.
