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www.groovekorea.com / December 2014 68 fOOD & DRINK Edited by Shelley DeWees (shelley@groovekorea.com) I t’s officially the holiday season, which means you’re one of two things: sad to be away from your baby cousins and the cranberry sauce and the family get-togethers, or relieved — wholly soothed, even — to be as far from the merry madness as possible. Maybe you’re hanging blinking lights all over your apartment and making decorations for your desk, or maybe you’re about to run screaming down the street with glee at the thought of missing your aunt’s bad jokes and that waterlogged stuff- ing (because admit it, there’s nothing good about stuffing). But no matter which side of the holiday spectrum you fall on, whether you love it or hate it, I think we can all agree that hot spicy wine is com- pletely where it’s at. On top of being tasty and festive, it’s also su- per-duper simple. All you need is a couple bottles of booze, some spices and 20 minutes to kill, and then you’ll be able to sip the night away and make your Game-of-Thronesian “hot cup of wine” dreams come true. About the writer: Shelley DeWees worked as a vegan chef for a Buddhist monastery before moving to Seoul. She is a columnist and the food editor for Groove Korea. — Ed. SEOuL vEggIE KITChEN Story by Shelley DeWees / photos by David Leggett and Robert Pavich A hot cuppa Christmas for the masses, Grinch or not No matter which side of the holiday spectrum you fall on, whether you love it or hate it, I think we can all agree that hot spicy wine is completely where it’s at. Magical mulled wine