Korean Traditional Alcohol: What to Try & How to Drink It
The first time someone handed me a small glass of soju, I didn't know what to expect. It looked like water. It tasted nothing like water.
I was sitting at a pojangmacha — one of those small street tent bars that glow orange at night — with a plate of grilled meat in front of me and a stranger who had just become a friend. He poured the glass, tapped the table twice, and nodded. I drank.
That night, I understood something about Korean culture that no guidebook had ever explained to me. It's not about the alcohol. It's about the gesture — the pouring, the receiving, the clinking of glasses, the looking each other in the eye. In Korea, drinking together is a language. And soju is the vocabulary everyone knows.
Makgeolli came later. A farmer's market on a rainy Saturday, a paper cup of milky white rice wine handed to me by an elderly vendor who smiled like she'd known me for years. It was sweet, slightly sour, and gone before I even thought about it. She poured me another without asking.
I've had wine in France and beer in Germany. But nothing has ever felt quite as warm as a shared bottle of Korean liquor at a table full of laughter.
If you've ever sat down at a Korean barbecue restaurant, watching thin slices of pork belly sizzle on a tabletop grill, you already know that something is missing without a cold glass of traditional Korean liquor by your side. In Korea, drinking is not just about the alcohol — it is about connection, celebration, and sharing a moment with the people around you. Korean traditional liquor, with its rich history and incredible variety, is one of the most fascinating aspects of Korean food culture that every traveler should experience firsthand.
What is Korean Traditional Liquor?
Korean traditional liquor, known as jeontongju , refers to a wide category of alcoholic beverages that have been brewed and enjoyed on the Korean peninsula for thousands of years. Unlike mass-produced commercial drinks, traditional Korean liquors are crafted using natural ingredients — primarily rice, water, and nuruk, a uniquely Korean fermentation starter made from wheat or rice that gives each brew its distinctive flavor and character.
The art of brewing traditional liquor in Korea dates back to at least the Three Kingdoms period (57 BC – 668 AD), when rice wine was already being offered to gods during ancestral rites and royal ceremonies. Over the centuries, each region of Korea developed its own signature brew, using locally sourced grains, fruits, and flowers, resulting in an extraordinary diversity of flavors that rivals the wine cultures of France or Italy.
The best makgeolli I tried was at a small brewery in Insadong — served warm in a bowl, with a plate of pajeon on the side. It tasted completely different from the bottled version, and I've been chasing that feeling ever since.
Types of Korean Traditional Liquor
| Drink Type | Traditional Name | Alcohol by Volume (ABV) | Key Characteristics |
| Makgeolli | 막걸리 | 6% – 8% | Milky, slightly sparkling, and low alcohol. |
| Soju | 소주 | 16% – 25% | Clear, distilled, and the most popular spirit. |
| Dongdongju | 동동주 | 7% – 10% | Similar to Makgeolli but with floating rice grains. |
| Bokbunja-ju | 복분자주 | 12% – 15% | Sweet dessert wine made from black raspberries. |
Makgeolli
Makgeolli is Korea's oldest and most beloved alcoholic beverage, with a brewing history spanning over 2,000 years. This milky, slightly fizzy rice wine is made by fermenting steamed rice with nuruk and water, resulting in a drink with a naturally sweet, tangy, and earthy flavor profile. With an alcohol content of around 6–8%, it is one of the lightest traditional Korean drinks, making it accessible to a wide range of drinkers.
Historically, makgeolli was the drink of farmers and laborers, consumed to quench thirst and restore energy after long hours working in the fields. Today, it has undergone a remarkable renaissance, with craft makgeolli breweries popping up across Seoul and beyond, experimenting with flavors like sweet potato, blueberry, and chestnut. It pairs wonderfully with Korean savory pancakes (pajeon), and on a rainy day in Korea, there is no more comforting combination.
Soju
Soju is without question the most iconic Korean alcoholic drink, and remarkably, it holds the title of the best-selling spirit in the world by volume. Clear, clean, and slightly sweet, soju is a distilled liquor traditionally made from rice, though modern commercial versions often use sweet potato, tapioca, or barley as well. Its alcohol content typically ranges from 16 to 25%, making it stronger than beer or makgeolli but lighter than whiskey or vodka.
What makes soju truly special is not just its taste, but the cultural rituals surrounding it. Pouring soju for others before filling your own glass, holding your glass with two hands when receiving a pour from an elder, and clinking glasses with a cheerful "geonbae — these small gestures are at the heart of Korean social culture. Sharing a bottle of soju over grilled samgyeopsal is one of the most authentic Korean experiences any visitor can have.
Dongdongju
Dongdongju is a close relative of makgeolli, but with a richer body and a more complex, slightly sweeter flavor. Its name comes from the rice grains that float ("dongdong") on the surface of the brew, which are considered a sign of a well-fermented batch. Traditionally served in a wide ceramic bowl and drunk using a long-handled ladle, dongdongju carries a distinctly rustic and nostalgic charm that transport you straight to a traditional Korean village.
Bokbunja-ju
Bokbunja-ju is a stunning deep ruby-red fruit wine made from Korean black raspberries, native to the mountainous regions of the Jeolla province in southwestern Korea. It offers a beautifully balanced combination of rich fruitiness and subtle tartness, with a smooth finish that makes it one of the most approachable traditional Korean drinks for first-time visitors. Bokbunja-ju is also widely regarded for its health benefits, as black raspberries are packed with antioxidants.
Where to Try Traditional Liquor in Korea
Insadong, Seoul
Insadong is the cultural heart of Seoul, a neighborhood where traditional Korean crafts, tea houses, and street food vendors line narrow winding alleys. It is the ideal place to pull up a seat at a traditional pojangmacha (outdoor tent bar) and enjoy a bowl of cold makgeolli paired with crispy pajeon. Several specialty traditional liquor shops in Insadong also offer tastings of rare regional brews that are difficult to find elsewhere.
Jeonju Hanok Village
Jeonju is universally celebrated as the food capital of Korea, and its stunning Hanok Village is a must-visit destination for any food lover. The village is home to numerous traditional breweries and restaurants where visitors can sample an impressive variety of local makgeolli, dongdongju, and other regional spirits, all while surrounded by the breathtaking beauty of centuries-old Korean architecture.
Tips for Enjoying Korean Traditional Liquor
Before you raise your first glass of Korean liquor, it helps to know a few of the country's unique drinking customs. Always pour drinks for others before filling your own glass — this is considered a basic sign of courtesy and care. When someone older or more senior pours a drink for you, receive the glass with both hands as a gesture of respect. It is also customary to turn your head slightly to the side when taking your first sip in the presence of elders.
Most importantly, remember that in Korea, drinking is about the company, not the alcohol. Take your time, enjoy the food alongside your drink, and don't be afraid to say "geonbae " — cheers!
If you're planning a trip to Korea and want to know where to eat the best samgyeopsal to pair with your soju, don't miss our previous post on Korea's most beloved grilled pork. The two were simply made for each other.
What's your drink of choice with Korean food? Soju, makgeolli, or something else entirely — let me know below.
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