Maesil-ju is a traditional liqueur made with small-sized Asian plums (Prunus mume). Either unripe green or ripe yellow fruits can be used, sometimes even a mixture of both varieties. The drink is traditionally produced by steeping the fruit, together with sugar, in soju – traditional Korean spirit usually distilled from rice.

Makgeolli is the oldest Korean rice wine that dates back to the 10th century. It is usually made from rice which is fermented with nuruk—traditional Korean starter. The fermentation process produces a lightly fizzy drink with a typical milky appearance and a slightly sweet flavor.

Baekseju is a clear, herb-flavored Korean rice wine made with fermented glutinous rice. Ginseng is the dominant flavor, while the combination usually includes a blend of herbs and spices such as ginger, omija (Schisandra chinensis), goji berries, or cinnamon.

Cheongju is a variety of South Korean rice wine that is made from fermented polished rice. It is then filtered to produce a clear, crisp drink with a subtly sweet flavor. Cheongju is an ancient beverage that was once enjoyed on the royal court, and it is still often used a ceremonial or a welcome drink.

Poktanju is a simple South Korean combination of beer and soju—a traditional Koran rice spirit. Also known as soju shot or bomb shot, the drink is made by dropping a shot of soju in a glass of beer. Once prepared, the cocktail is gulped as quickly as possible.

Korean soju is distilled from fermented rice, or optionally wheat, barley, sweet potatoes, or tapioca. It is believed that it initially appeared when Mongols introduced the distilling technique to the Koreans, sometime in the 13th century.

Somaek is a simple Korean cocktail that combines beer and soju—a traditional Korean rice spirit. The ideal choice for this cocktail is lager or pilsner, which should provide a nice neutral base for soju. The ratio of the drinks can vary, but the suggested combination is three parts soju to seven parts beer.

Often called a type of makgeolli, dongdongju is a type of rice wine made with glutinous rice, starter, and water. Unlike the filtered makgeolli, dongdongju is shortly fermented and is not filtered. This technique leaves the rice kernels floating on top of the drink.

Bokbunja-ju is a Korean drink, commonly referred to as fruit wine, made from bokbunja fruit (Rubus coreanus)—black raspberry native to Korea, Japan, and China. Traditional versions, which are usually homemade, come in the form of a liqueur made by steeping the berries and sugar in a neutral spirit, typically shōchū.