Korean Alcoholic Beverages

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... READ MORE

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 wi... READ MORE

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 ... READ MORE

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 ... READ MORE

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 fru... READ MORE

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 ... READ MORE

Moju is a thick Korean drink with fairly low alcohol content. It is based on makgeolli—traditional Korean beverage made with fermented rice—which is brewed with herbs and spices that usually include cinnamon, ginger, ... READ MORE

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 ... READ MORE

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 f... READ MORE

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 gu... READ MORE

Gukhwaju is a Korean rice wine flavored with dry chrysanthemum flowers that are macerated while the wine is fermented. The process helps the wine attain a subtle golden hue, sweetness, and a delicate floral aroma and flavor. Apart from fl... READ MORE

Gamju or dansul is an opaque Korean drink which is produced by fermenting steamed rice with a starter culture known as nuruk. The fermentation is done at low temperatures, and the process results in a drink that is sligh... READ MORE

Gwahaju is a type of Korean rice wine that is fortified (honyangju) with soju. This drink was traditionally enjoyed in the summer, and it originated as a preservation technique. At the time, there was no refrigeration and during warm summ... READ MORE

Sansachun is a Korean rice wine flavored with sansa or hawthorn fruit—a flowering shrub or tree of the rose family. It is a mellow drink with a fruity aroma and a sweet and sour flavor. This rice wine has a low alcohol content, typi... READ MORE

Dosoju is a Korean spirit infused with various herbs that is traditionally enjoyed for Lunar New Year. It is often dubbed as the original New Year's drink. The base is made with cheongju—traditional South Korean rice wine—whic... READ MORE

Dugyeonju is a traditional rice wine that is made with azalea flowers. It is a subtly sweet, pale yellow drink with pleasant azalea notes. Dugyeonju is mostly associated with Myeoncheon-myeon, and it is traditionally made with azalea flow... READ MORE