From the most popular soju to the lesser-known Gukhwaju and Sansachun, traditional Korean liquors have a wide range of alcoholic drinks that offer unique flavor profiles.
We will delve deeper into each of these Korean drinks, providing you with an overview of their taste, ingredients, and production methods.
Initially, soju was made from grains like barley and had a high alcohol content. However, during the 20th century, rice became the primary ingredient for making soju, resulting in a milder taste and a lower alcohol content.
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Today, soju is widely available in Korea and other countries, symbolizing Korean culture. Soju is typically served in small glasses, and it’s often enjoyed with Korean barbeque or spicy foods. Soju has a smooth, slightly sugary taste and is an excellent choice for those who want milder liquor.
Makgeolli is made from rice, wheat, or barley and has a milky-white appearance due to its unfiltered nature. It’s often called farmer’s liquor because farmers traditionally enjoyed it after a long day’s work.
Makgeolli is a staple in Korean culture and is often served in traditional bowls with a side of Korean pancakes or spicy fried chicken. Makgeolli’s unique taste and texture make it a favorite among locals and visitors alike, and it’s an excellent choice for those who prefer a milder and sweeter alcoholic drink.
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The plums used to make maeshilju are harvested when they are still young, and they are left to soak in sugar and water for several days to create a sweet syrup. The syrup is then mixed with rice wine and fermented for several months.
Maeshilju has a slightly sweeter taste than other traditional Korean liquors and a fruity aroma. It’s traditionally served as a digestive drink, and it’s believed to aid digestion after a heavy meal. Maeshilju can also be enjoyed as an aperitif or with fruits and nuts.
The flowers used to make gukhwaju are harvested when they are still fresh and fragrant, and they are left to soak in honey and water for several days. The mixture is then combined with rice wine and fermented for several weeks.
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Gukhwaju has a unique floral aroma and a slightly sweet taste. It’s often served at weddings and other traditional celebrations, and it’s an excellent choice for those who enjoy a mild and fruity alcoholic drink.
Bokbunja has a sweet and tart taste, and it’s often enjoyed as a dessert wine or with spicy foods. Bokbunja is also believed to have several health benefits, including anti-inflammatory properties and improved blood circulation.
Bokbunja is a popular drink in Korea, and it’s often served in small glasses with a side of fruits and nuts. Its unique taste and flavor make it a favorite among locals and visitors alike, and it’s an excellent choice for those who prefer fruit wine with a sweeter and fruity liquor.
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It has a milky-white appearance and a low alcohol content, around 6-8%. Dongdongju is unfiltered, which gives it a slightly sour taste and a unique texture.
Dongdongju is often paired with Korean barbeque or spicy foods, typically served in traditional Korean bowls. Dongdongju is an excellent choice for those who prefer milder and less sweet liquor.
It has a slightly sugary taste and a herbal aroma. Baekseju is often served as an aperitif, and it’s believed to have several health benefits, including improved digestion and reduced stress.
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Baekseju is a popular drink in Korea, and it’s often served in small glasses with a side of fruits and nuts. Its unique taste and flavor make it a favorite among locals and visitors alike, and it’s an excellent choice for those who enjoy mild and herbal liquor with a ginger taste.
It has a sweet and sour taste and a herbal aroma. Sansachun is often traditionally served as a digestive drink, and it’s believed to have several health benefits, including improved digestion and reduced inflammation.
Sansachun is a popular drink in Korea, and it’s often served in small glasses with a side of fruits and nuts. Its unique taste and flavor make it a favorite among locals and visitors alike, and it’s an excellent choice for those who prefer a sweeter and sour liquor.
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It has a high alcohol content, around 30-35%, and a neutral taste. Cheongju is often used in cooking and as a base for cocktails.
Cheongju is an excellent choice for those who prefer a strong and neutral liquor. Its high alcohol content makes it a favorite among those who enjoy cocktails and mixed drinks.
Now that we have covered some of the most popular Korean traditional liquors let’s answer a few frequently asked questions about these traditional drinks.
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Soju is a Korean distilled beverage that is unique and not a gin or a vodka. Made from rice, wheat, or grain, it has a slightly sweet taste and aroma, which sets it apart from other spirits. Soju is often smoother and more mellow than gin or vodka. It is an essential part of Korean drinking culture, often served with meals or consumed socially.
The most popular Korean alcohol is soju, a clear, colorless liquor made from rice or wheat. It tastes slightly sugary and is often served in small shot glasses. Soju is widely consumed in Korea and has become increasingly popular worldwide in recent years.
In conclusion, Korean alcohol is a significant aspect of Korean culture and an excellent choice for anyone looking for unique liquors with distinct flavors.
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The nine most popular drinks in Korea offer a glimpse into Korean drinking culture. We hope this article has inspired you to explore and try these traditional Korean liquors for yourself.
Have you ever tried any of these traditional Korean liquors? If so, we would love to hear about your experience and which one is your favorite. If you have yet to try them, which one are you most excited to taste? Leave a comment below and share your thoughts and opinions with us.
Lauren is a soon to be Temple University graduate. Her love of travel has introduced her to food and drinks from all over the world. She provides with a global view of all things alcohol.
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Our recipes are curated and written by some of the best in the business from around the world. Enjoy and imbibe with hundreds of cocktail creations within our archives.Korea is home to many interesting (and delicious!) alcoholic concoctions that make enjoying a night out drinking with friends anything but boring.
Some types of Korean alcohol are unlike anything that you’ve ever tasted before — whether it’s green plum wine or a soju bomb that incorporates dropping soju into a tall Korean beer, you’re in for a treat if you’re out drinking in Korea.
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Contrary to popular belief, the citizens that live in South Korea consume twice the amount of alcohol as citizens of Russia, so you can bet that there’s a long, long list of delicious Korean alcohol for you to wet your whistle with. Whether you’re in the mood for a cocktail, a glass of wine, or a couple of cold Korean beers, there’s a Korean version of your favorite drink!
Put down the beer, and read on for a list of must-try Korean alcoholic beverages that you should incorporate into your next evening out! Bottoms up!
It doesn’t get more Korean than soju, the quintessential Korean alcohol. That being said, Koreans aren’t the only ones who love soju – believe it or not, it’s the most widely consumed type of alcohol in the world! Soju is traditionally made from rice but can also be made with alternative starches like wheat and sweet potatoes.
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Unlike other clear alcoholic beverages like gin and vodka, soju is slightly sweet when you drink it neat due to the sugar added during the distillation process. Even if you’re not a fan of drinking liquor neat, there’s a chance that you’ll find soju easy on the palate, and you may become a convert.
Soju pairs well with a wide variety of popular Korean dishes, so it is considered by many to be a staple for a great, well-rounded dinner. However, be careful before you pour your third or fourth glass – soju is commonly 19-25% alcohol, so it is a much higher proof than beer and wine. Don’t let that scare you away, though! The distinct, sharp taste of soju is famous for a reason.
Time for a quick wine lesson! As I’m sure you’re aware, wine is made from grapes, and the different flavors in different types of wine come from manipulating the fermenting process to enhance other properties of the grapes’ flavor. So, what would happen if you used a fruit like blackberries instead of grapes? A delicious beverage called bokbunja is what happens!
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That being said, the similarities between bokbunja and wine stop there. Bokbunja has a much higher alcohol content than a standard glass of red or white wine – a glass of bokbunja averages 15-19% alcohol,
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