When you think of Korean drinks, soju might be the first thing that comes to mind. After all, it’s one of the most consumed liquors in the world. But beyond the green bottles you see in every K-drama, Korea has a rich and diverse history of traditional alcohol, each with its own unique flavors, brewing methods, and cultural significance.

Sharing drinks is part of building relationships, showing respect, and marking important occasions. Whether it’s a bowl of makgeolli shared after a hike or a shot of soju at a barbecue, each sip carries centuries of tradition.

1. Makgeolli (막걸리) – The Farmer’s Drink

Cloudy, slightly sweet, and pleasantly tangy, makgeolli is Korea’s oldest alcoholic drink, dating back over a thousand years. Farmers used to brew it for refreshment after long days in the fields, and it remains a comfort drink for many Koreans today.

Taste: Mildly sweet, tangy, and lightly fizzy.
Alcohol content: 6–8%
Best enjoyed with: Pajeon (Korean savory pancake), especially on rainy days. Koreans swear by this pairing.
Fun fact: Traditionally ladled into bowls rather than poured into glasses.

2. Soju (소주) – Korea’s Most Famous Spirit

Distilled from grains or sweet potatoes, soju is clear, crisp, and dangerously smooth. Modern brands offer sweet, fruity flavors like peach or grapefruit, but traditional soju packs more of a punch and has a stronger aroma.

Taste: Neutral with a slight sweetness.
Alcohol content: 16–25% (traditional versions can be stronger).
Best enjoyed with: Korean BBQ, grilled seafood, spicy stews.
Drinking culture tip: Don’t pour your own drink. Fill others’ glasses first, and always use two hands when pouring or receiving.

3. Cheongju (청주) – The Refined Rice Wine

Made from the same ingredients as makgeolli but carefully filtered, it produces a clear, smooth wine often used in ceremonies and celebrations.

Taste: Smooth, delicate, slightly sweet.
Alcohol content: 13–15%
Best enjoyed with: Light dishes like sashimi, jeon, or temple food.
Occasions: Weddings, ancestral rites, and New Year celebrations.

4. Baekseju (백세주) – The Herbal Longevity Wine

With a name meaning “100-year wine,” baekseju is a mellow, ginseng-infused drink with medicinal herbs like ginger, licorice, and goji berries.

Taste: Sweet, herbal, slightly bitter aftertaste.
Alcohol content: Around 13%
Best enjoyed with: Grilled meats, samgyeopsal, or spicy Korean dishes.

5. Fruit Wines (과실주) – Sweet & Seasonal

From plum wine (maesilju) to raspberry wine (bokbunja-ju) and persimmon wine (gamju), fruit-based Korean alcohol offers a fragrant, sweet alternative to heavier drinks.

Taste: Sweet, fruity, and aromatic.
Alcohol content: 10–15%
Best enjoyed with: Desserts or as a refreshing summer drink.
Tip: Bokbunja-ju is said to boost stamina. Whether that’s a myth or magic, we’ll let you decide.

6. Andong Soju (안동소주) – A Sip of History

Andong, a historic city known for Confucian traditions, also produces a distinctive type of soju that’s stronger and more complex than the standard bottle you find in convenience stores.

Taste: Robust, slightly nutty, with a strong kick.
Alcohol content: 40–45%
Best enjoyed with: Hearty Korean dishes or simply sipped slowly.

Korean Drinking Etiquette

Korean alcohol culture comes with a set of unspoken rules:

Two hands rule: Use both hands to pour or receive a drink as a sign of respect.
Don’t pour for yourself: Your companions will do it for you, and you should return the favor.
Turn your head: When drinking in front of elders, turn slightly away out of respect.
The “one-shot” culture: Sometimes people will expect you to drink in one go. Feel free to pace yourself if you can’t keep up.

Where to Try Traditional Korean Alcohol

Local markets & festivals – Sample regional varieties and even try brewing your own.
Traditional restaurants (한식집) – Pair authentic Korean dishes with matching drinks.
Specialty distilleries – Visit Andong or Jeonju to taste historic brews.

A Taste of Tradition: Exploring Korean Traditional Alcohol 🍶🇰🇷