Korean culture is deeply intertwined with its food and drinks, and for centuries, types of alcoholic drinks have played a significant role in Korean lives. Types of alcoholic drinks in Korea are not just beverages but represent cultural traditions, craftsmanship, and a rich historical heritage.
When we think of Korean alcohol, many may immediately think of soju, but various traditional and modern alcoholic drinks in Korea hold unique flavors and significance. Let’s explore some of the most popular types of alcoholic drinks in Korea, from the well-known to the more obscure.
Soju
Undoubtedly, soju is the most iconic and popular alcoholic drink in Korea. It’s a clear, distilled spirit traditionally made from grains like rice, wheat, or barley. In modern times, soju is also produced from sweet potatoes or tapioca, resulting in a slightly sweeter flavor. With an alcohol content ranging from 16% to 25%, it’s a versatile drink commonly consumed with meals or during social gatherings.
Soju’s low alcohol content compared to other spirits makes it easy to drink, and it’s typically served in small shot glasses. Drinking soju often involves cultural rituals, including the practice of pouring drinks for others as a sign of respect.
Today, flavored soju is also becoming increasingly popular, with varieties such as grapefruit, peach, and blueberry gaining a wide following among younger consumers.
Makgeolli
Makgeolli is Korea’s traditional rice wine, often enjoyed by people from all walks of life. It has a milky, off-white color and a slightly sweet, tangy taste with a hint of effervescence.
Makgeolli is made by fermenting a mixture of rice, water, and a fermentation starter called nuruk. The alcohol content is relatively low, typically around 6% to 8%, making it a light and refreshing option.
Makgeolli is deeply rooted in Korean history and was once a staple drink for farmers. It’s typically served in a bowl rather than a glass, and like soju, there is an emphasis on serving others.
Nowadays, makgeolli is experiencing a resurgence, with many young people and foreigners embracing it for its unique taste and health benefits, as it is rich in lactic acid bacteria and dietary fiber.
Cheongju
Another traditional Korean alcoholic beverage is cheongju, which is a refined and filtered version of rice wine. Unlike makgeolli, cheongju is clear and has a more refined flavor.
It is often compared to Japanese sake due to its similar production process. Cheongju is brewed from rice and water, and it undergoes a filtering process to remove sediments. It resulting in a clear, golden liquid with a smooth, slightly sweet flavor.
Cheongju historically served during important ceremonies and celebrations, including royal court events. Today, it’s less commonly consumed than soju or makgeolli. But, it remains an integral part of Korean traditional rituals such as ancestral rites.
Baekseju
For those looking for something unique, baekseju is a must-try. Baekseju or “100-year wine” is a traditional rice wine infused with various herbs, including ginseng and other medicinal plants.
Its name comes from the belief that consuming it promotes longevity, and it has a distinct earthy, herbal flavor that sets it apart from other Korean alcoholic beverages.
Baekseju typically contains around 13% alcohol and is often consumed alongside grilled meats like Korean BBQ (samgyeopsal). The infusion of herbs gives it a smooth, slightly sweet taste with a subtle bitterness, making it a favorite for those who appreciate herbal spirits.
Beers
Although traditional alcohol dominates much of Korean drinking culture, beer (or maekju in Korean) has become an increasingly popular choice, particularly among the younger generation.
Korea is home to several domestic beer brands, with Cass and Hite being the most famous. These beers are typically light, crisp lagers that pair well with fried chicken (known as chimaek—a combination of chicken and beer) and other casual foods.
In recent years, the craft beer scene has also begun to flourish in Korea, with local breweries producing a wide variety of beer styles, from pale ales to stouts.
Craft beer pubs are popping up all over major cities like Seoul, offering beer enthusiasts new and exciting flavors.
Conclusion
Korean alcoholic beverages are as diverse and rich as the country’s culture itself. From the ubiquitous soju to the traditional makgeolli and baekseju, and even modern beers, there’s something for every palate.
Each drink carries with it a piece of Korea’s history, making it not just a beverage but an experience. Whether you’re enjoying makgeolli or sipping soju, these drinks offer a unique way to connect with Korea’s past and present.
So, are you ready to go to a liquor shop and try Korean alcoholic drinks?
