While drinking alcoholic beverages is often viewed as an acceptable form of hedonism and even discouraged in some cultures, Korean society’s views of sul (translated as alcoholic drinks) are a little different. Whether it is for making friends in college, talking to your relatives at a family event, or meeting people for business, drinking plays a crucial role in tumbling down the walls between people and creating more honest, intimate relationships. Sul was also thought to be “the best among hundreds of medicines” in ancient times. It was well received by society for its effect of improving blood circulation, relieving stress, and speeding up metabolism, and thus was often consumed for medicinal reasons. These features of the drinking culture still remain in Korean society, though they have gone through some changes over time. In order to enjoy this unique culture, it is important to find out more about the traditional Korean drinks.

Makgeolli (Korean Rice Wine)
First mentioned in a book written during the Goryeo Dynasty, makgeolli is the oldest alcoholic beverage of Korea. In the past, it was popular among the working class and rural communities because they were cheap and available. Made by fermenting a mixture of boiled rice, wheat, and water, makgeolli is milky in appearance and sweet in taste. Because of their mild nature and fresh grain flavors, makgeolli is considered to be healthier than distilled drinks and is gaining much popularity not only from the older generations in rural towns, but also from the younger generations in the cities. With its sugary taste and low alcohol percentage of 6 to 8 percent, it makes a perfect drink for a casual gathering of friends in the evening. Makgeolli served with pajeon (Welsh onion pancakes) is thought to be the best combination, but dotorimuk (acorn jelly salad) or dubukimchi (tofu with kimchi) also go nicely with makgeolli.

Cheong Ju (Refined Rice Wine)
Cheongju, which means clear drink, is made by filtering and refining raw rice wine. Because of this additional process, Cheongju was more valuable and often enjoyed by the upper class or used in important events, such as memorial services for ancestors, in the ancient times. It was sometimes called yakju, or medicine drink, because it was frequently used with herbs for medicinal purposes. Though its ingredients are mostly from rice and wheat, it has all of the sweet, sour, bitter, and astringent tastes. Cheongju is marked by its distinctive, fresh scent that is similar to that of flowers and fruits.

Maesilju (Plum Wine)
Fruit wine is made by naturally fermenting fruits and sugar together or by combining fruits with alcohol. The most popular fruit wine in Korea is maesilju, made from maesil (plums). If you dislike the strong, bitter taste of other alcoholic beverages, maesilju is the one for you. With its sweet, citric taste and low alcohol content, maesilju makes drinking a delightful experience. Also known for its medicinal advantages, maesilju is proven to be effective in alleviating fatigue, improving one’s appetite, removing toxicity, and speeding up metabolism.

Soju (Korean Distilled Spirits)
If makgeolli is the most traditional drink, soju is the most widely consumed drink in Korea probably due to its low price and availability. Though traditionally made from rice, this distilled beverage is now made from other starches, such as sweet potato and tapioca. An example of distilled alcohol, soju is clear and has an alcohol percentage of around 20 percent. Though soju is often drunk raw, it is often used as a basis for making cocktails and mixed drinks. One of the most popular mixed drinks is somaek, a mixture of beer and soju. Nowadays, soju is also mixed with fruit juice to make slushy cocktails, removing the bitter taste and therefore making it more enjoyable.