When people think of Korea and alcohol, the green bottle of Soju is often the first thing that comes to mind. However, Korea’s drinking heritage goes far deeper, with centuries-old traditions and a variety of unique spirits. Whether you’re planning a trip to Seoul or visiting a local K-town, here is everything you need to know about Korean alcohol and how to drink it like a local.
1. Popular Types of Korean Alcohol
Soju (소주) – The Spirit of the People
The undisputed king of Korean spirits. Traditionally made from rice, most modern commercial brands use diluted ethanol from sweet potatoes or tapioca.
- Taste: Clean, neutral, and slightly sweet (similar to vodka but lower in alcohol).
- ABV: Usually 16% to 24%.
- Pro Tip: Try “Fruit Soju” (strawberry, grape, peach) if the original version feels too strong.
Makgeolli (막걸리) – The Milky Rice Wine
The oldest alcoholic beverage in Korea. It’s a sparkling, unfiltered rice wine with a milky appearance.
- Taste: A complex balance of sweet, sour, and creamy with a slight fizz.
- ABV: 6% to 9%.
- Best Food Pairing: Pajeon (Korean savory pancakes). It’s a classic “Rainy Day” tradition in Korea!
Cheongju (청주) – Refined Rice Wine
Meaning “clear wine,” this is the filtered version of rice wine. It is elegant and often used in traditional ceremonies.
- Taste: Sophisticated, smooth, and aromatic, similar to Japanese Sake.
Traditional Infused Liquors
- Bokbunja-ju: A sweet, dark wine made from black raspberries.
- Maesil-ju: A tart and sweet plum wine, often served as a dessert drink.
2. Understanding “Hoesik” and Social Drinking
In Korea, drinking is rarely just about the alcohol; it’s a vital social tool used to build “Jeong” (connection). Hoesik (company dinners) are common, where coworkers bond over food and drinks after work.
3. Must-Know Korean Drinking Etiquette
Respect is the foundation of Korean culture, and it extends to the drinking table.
- Use Both Hands: When someone older or in a higher position pours you a drink, hold your glass with two hands. Likewise, always pour with two hands.
- The “Turn Away” Rule: If you are drinking with someone older, turn your head slightly to the side when taking a sip as a sign of respect.
- Never Let a Glass Stay Empty: In Korea, you don’t pour your own drink. You wait for others to fill yours, and you should proactively fill others’ glasses when they are empty.
- One Shot! (Won-shot!): You’ll often hear people yell “Won-shot!” (건배 – Geonbae!). While it means “cheers,” it often encourages finishing the entire drink in one go.
4. The Art of Mixing: Somaek (소맥)
If you want to drink like a true Korean local, you must try Somaek—a cocktail made by mixing Soju and Maekju (Beer).
- The Golden Ratio: Usually 3 parts Soju to 7 parts Beer.
- The Technique: Use a spoon or chopstick to “clink” the bottom of the glass. This creates a mini-vortex of bubbles that mixes the two drinks perfectly!
Conclusion
Korean alcohol culture is about much more than getting a buzz—it’s about sharing a moment, a meal, and a conversation. Whether you’re sipping a cold Somaek at a bustling BBQ spot or enjoying a bowl of Makgeolli in a cozy traditional tavern, you’re participating in a rich cultural experience.
Cheers! (Geonbae! 🥂)
