Korean Drinking Culture: Soju, Makgeolli, and Beyond

Soju dominates Korean drinking. The green bottles are everywhere—restaurants, convenience stores, grocery shops. Commercial brands like Chamisul and Chum Churum offer cheap, neutral spirits around 17% ABV. Koreans consume more soju than any other country drinks any spirit. Traditional soju (명인소주) is different—distilled from rice or other grains, often aged, with distinct flavors. Andong Soju, a protected regional product, is the most famous. Hwayo and other premium brands offer craft experiences far from the green bottle version. Proper drinking: never pour your own drink. When someone pours for you, hold your glass with both hands (a sign of respect to elders). When drinking with someone older, turn your head slightly away as you drink. Soju pairs with almost everything, but samgyeopsal (pork belly) is the classic match. The shot-and-bite rhythm is distinctly Korean.

Makgeolli (막걸리) is milky, slightly sweet, slightly sour, and mildly alcoholic (6-8% ABV). It was considered old-fashioned for decades, but has experienced a dramatic revival among young Koreans. The traditional pairing is pajeon (green onion pancake)—specifically on rainy days. This combination is so culturally embedded that rainfall increases pajeon and makgeolli sales measurably. Craft makgeolli has exploded. Artisanal producers use traditional fermentation methods, wild yeast, and quality rice. The difference from commercial versions is significant. Seoul Makgeolli in Hongdae offers tastings. Jeonju's makgeolli town (막걸리골목) serves the traditional way: order drinks and receive elaborate spreads of anju (drinking snacks)—sometimes 20+ dishes with a few bottles.

Baekseju (백세주) infuses soju with ginseng and herbs. It's sweeter than regular soju with medicinal undertones. The name means '100-year wine'—promising longevity. Bokbunja (복분자) is a sweet wine made from wild Korean raspberries. Deep red, fruity, and easy drinking. It's associated with health benefits (and, supposedly, virility). Cheongju (청주) is a clear rice wine similar to sake, filtered from the same mash that makes makgeolli. Traditionally used in ancestral rites, it's increasingly available for drinking. Gyeongju Gyodong Beopju is a particularly famous example. Regional soju varieties are worth seeking: Andong Soju (45% ABV, traditional distillation), Moonbaeju from North Korean refugees in the South, and various fruit-infused versions.

Pojangmacha (포장마차) are street tents serving soju and snacks. The orange-plastic-covered stalls are atmospheric and authentic—the setting of countless Korean dramas. They're disappearing in central areas but survive in neighborhoods. Ipsul-jib (입술집) or 'standing bars' offer quick drinks for office workers. The standing format discourages lingering. It's efficient, Korean, and different from the drawn-out meal-with-drinks tradition. Makgeolli bars specializing in the rice wine often occupy traditional settings—hanok buildings, floor seating, rustic decor. Samcheong-dong in Seoul has several. The emphasis is on quality makgeolli paired with traditional anju. Craft cocktail bars are increasingly common in Seoul. Itaewon and Hannam-dong offer bartender-driven cocktail experiences rivaling major international cities. The scene is young but developing quickly.