Four Seasons Seoul showcases rice-inspired cocktails
Four Seasons Hotel Seoul’s Korean contemporary bar OUL, presents a special gastronomic and cultural experience inspired by rice, one of the most important and symbolic ingredients within Korean cuisine, until March 30.
Guests can explore three unique rice-themed cocktails celebrating the mix of ancient heritage and modern mixology.
Jeju Bom Fizz is a refreshing, aromatic highball drink featuring Jeju Island’s Omegi rice wine infused with green tea, yuzu, honey and sparkling water.
Ssal 75, a drink with a Korean twist on the cocktail French 75, blends mandarin peel-infused gin and orange blossom cordial with sparkling rice wine.
Sool Bab possesses a velvety flavor with a base of miso butter soju infused with “nurungji” (scorched rice) syrup for a subtle fermented aroma.
To accompany the rice-inspired cocktails, the bar presents a special Korean rice dish, “Nurungji Bibim Guksu,” sweet and spicy noodles with pepper paste sauce and barley miso nurungji chips in a tangy
“dongchimi” (radish water kimchi) broth, served with sea bream, abalone, cuttlefish and seasonal vegetables.
The bar also exhibits rice-inspired art by Korean photographer and visual artist Kang Jin-ju.
Specialized in capturing Korean cuisine and food culture through the lens, Kang’s photos explore the
journey of rice from field to fork by focusing on traditional instruments such as farmers’ tools, woven baskets, mortars and rice steamers.
Also, a special dinner themed around rice by the guest chef Ryu Tae-hwan of Ryunique, a selected restaurant in this year’s Michelin Guide, will be offered for two evening sittings on March 8.
The menu includes gochujang beef tartar, fried gwamegi (halfdried saury), a combination of lobster tteokbokki and local rice sundae (Korean blood sausage), yellow cheese arancini, comforting samgyetang (chicken soup) and rice caramel. Three cocktails and rice wine will also be offered for pairing.