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This Korean version of the Bloody Mary  is light and refreshing, with a savory underbelly from fish sauce, a touch of sweetness from soju, a kick from a mixture of kimchi and powdered wasabi, and a salty-spicy punch from the rim of togarashi, a Japanese spice blend.

At Brooklyn's popular Korean barbecue spot, Insa, the team mixes kimchi and fish sauce into a Bloody Mary that will jump-start even the roughest of mornings.