5 Favorite Korean Alcoholic Beverages

South Korea is a nation of alcohol enthusiasts. The people of the kimchi land have a profound love for these spirited drinks. 

Not only diverse and rich in variety, but a majority of Koreans also have the habit of blending various Korean alcoholic beverages to create a new drink with an incredibly unique flavor.

Somaek

For those who have visited South Korea, Soju – a rice-based distilled liquor, is undoubtedly familiar. Locals adore Soju and can enjoy it on any occasion. Sometimes, they even mix it with beer (maekju) to create a new concoction called Somaek. This special beverage has an exquisite taste but can be more intoxicating.

Makgeolli

Stored in an elegant tall and slim white vessel, this variety of rice wine called Makgeolli exudes a taste unlike what you might imagine. It's sweet, fragrant, and is often served in a large pot. When consumed, guests pour it into small cups. Those who are cautious in their indulgence often dilute Makgeolli with a hint of citrus. Alongside Makgeolli, there's a close relative called Dongdongju. However, this beverage is less sweet and contains fewer rice elements.

Baekseju

Baekseju, a type of Korean liquor, boasts a fairly bitter taste and is crafted from ginseng, ginger, cinnamon, and various herbs. In Korean, Baekseju translates to '100-year rice wine,' suggesting its potential to prolong life. Compared to other Korean rice wines, Baekseju comes with a hefty price tag. Hence, it's often mixed with Soju for a shared experience. This blend is known as Ohshipseju.

Bokbunja

While Bokbunja is a Korean spirit, its flavor bears a striking resemblance to Western wines. Instead of grapes, it's produced from juicy berries. With a sweet taste and fruity aroma, Bokbunja is a high-alcohol beverage beloved by many young women.

Cheonnyeon Yaksok

Cheonnyeon Yaksok was chosen as the official beverage of the Asia-Pacific Economic Cooperation in 2005 in Busan. The meaning of Cheonnyeon Yaksok is 'A Promise for a Thousand Years.' It is a unique Korean liquor produced through mushroom fermentation, offering a sticky, sweet taste that leaves a pleasant aftertaste when consumed.

Korean Drinking Etiquette

Similar to many other cultures worldwide, Koreans have their own rituals and regulations when it comes to drinking, especially emphasizing hierarchy at the drinking table. As a foreigner, it is advisable to have some basic knowledge before visiting Korea to avoid awkward situations.

A noteworthy custom is that Koreans rarely pour their own drinks as it is considered impolite. Typically, the youngest or the lowest in rank pours, maintaining an upright posture with one hand on the chest or supporting the other elbow to express respect. When receiving a drink, it is customary to finish the contents of the glass before accepting a refill.

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Source: Travel guide by Mytour