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* Date : 2014-09-08

Part 2: Side dishes, the supporting role making makgeolli shine

Jean Paul Baurez has been a chef for 15 years. He loves French cuisine and wine and traditional Korean food. Today, he begins a special journey to find the perfect anju (dishes eaten with alcohol) to complement Korea's traditional alcohol, makgeolli.

His first stop is Seoul. He chases after the traces of the historic Pimatgol Alley, once a haven for the common folks, and hears locals' stories about how makgeolli filled their stomachs and comforted them in despair. Here, he also gets a taste of bindaetteok (mung bean pancake), the best side dish for Koreans with light pockets.

Jean Paul's second stop is Korea's most traditional city, Jeonju. Here, he finds the makgeolli alley, which sprang up when makgeolli came back into vogue 10 years ago. He gets a taste of Jeonju’s specialty, clear makgeolli, and digs into the endless dishes that come, free of charge, with each order of makgeolli.

Next, Jean Paul heads to Mokpo to try fermented skate, another famous anju to be paired with the fermented makgeolli. The people in the southern part of Korea have enjoyed makgeolli with fermented skate for centuries, so much that records of this pairing can be found in texts from the Joseon Dynasty. In Mokpo, Jean Paul tries hongeo samhap – fermented skate, steamed pork, and aged kimchi, as well as makgeolli that's only available in that area.

After this delicious journey, what new dishes will chef Jean Paul Baurez come up with for the makgeolli party?

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