Korean Non-alcoholic Beverages

Hwachae is a general term used to refer to Korean non-alcoholic punches made from various fruits and edible flowers which have been soaked in honeyed water or honeyed magnolia berry juice. The most popular version of the fruit punch is READ MORE

Milkis is a South Korean soft drink produced by Lotte Chilsung, a company which released the beverage in 1989, labeling it as a milk and yogurt soda. Some like to describe it as a melting mousse made with frozen yogurt. It is made with ca... READ MORE

Sikhye is a traditional South Korean non-alcoholic, sweet drink made with barley malt powder (same powder used to make beer and bread), sugar, rice, and in some cases pine nuts. It has a moderately sweet flavor with a very specific flavor... READ MORE

Yuja-cha is a Korean citrus infusion that is mostly enjoyed during winter. It is made with yuya—a lemon-like citrus fruit native to China that was brought to South Korea during Tang dynasty. The tea can be prepared by mixin... READ MORE

Dalgona is a frothy whipped coffee that is served on top of milk. Although it became internationally known as a South Korean beverage, similar versions are common in other Asian countries. The basic version of this coffee is made with equ... READ MORE

Also known as Korean cinnamon punch, sujeonggwa is a popular traditional dessert drink consumed during the Korean festive holidays alongside with sikye (sweet rice drink). It is known to aid indigestion which is why it’s of... READ MORE

Mugicha is a Japanese name for barley tea—an infusion made by steeping roasted barley grains in hot or cold water. Technically, barley tea is a tisane, and nowadays, it is often made by using teabags consisting of roasted and ground... READ MORE

Sungnyung is a South Korean drink that is made by pouring water or tea over nurungji—a crispy layer of rice that is left on the bottom of the pan after the rice is cooked. During cooking, the water will attain a slightly nu... READ MORE

Although it is usually called ginger tea, this ginger-based drink is better described as a ginger infusion. It can be made by simmering sliced ginger in hot water, but in South Korea (saenggang-cha) and Japan (shōgayu), it is often prepar... READ MORE

Omija-cha is a Korean infusion made with omija—five-flavor berry. Also known as schisandra or magnolia berry, these small red berries are dried before they are used to make omija tea. The berries can be boiled in hot water,... READ MORE

Although it is often labeled as tea, sobacha is an infusion or a tisane made with roasted barley. The blend can include grains, leaves, or flowers. Apart from Japan, the drink is popular in several Asian countries, including China (kuqiao... READ MORE

Sudan is a traditional punch usually served as a refreshment in the summer. It is made with boiled grain cake balls and honeyed water, and it’s considered a type of hwachae (fruit punch). Traditionally it was served by the ... READ MORE

Yulmu-cha is a Korean tea that is made with yulmu—the seeds that are gathered from yulmu plant (also known as Job’s tears). The seeds are roasted and ground into a powder, which is then dissolved in warm water to make... READ MORE

Daechu-cha is a South Korean tea made from jujubes. This tea can be made from dried jujubes, which are boiled in water, or with a jujube preserve, which is diluted in warm water. The tea is usually dark red or brown and is often praised f... READ MORE

Baesuk is a type of hwachae—traditional Korean fruit punch—which is made with large Asian pears (Pyrus pyrifolia). The pear is steamed or slowly simmered in water, which is sweetened with sugar or honey until it&rsquo... READ MORE