One of the most exciting things about travelling to a new, untraversed destination is experiencing authentic local culture. While the spotlight often shines on sampling local cuisine, we can’t overlook the significance of a good drink. For both occasional and social drinkers alike, this opens up a new world of delicious beverages, from those that are sharp and refreshing to others that are rich and comforting.
Korea is no stranger to this diversified selection of liquid refreshments. Home to world-class creations, many with a long legacy of pleasing generation after generation, we have shortlisted five of Korea’s best drinks that every person must try when they find themselves stumbling into a cosy tavern or rustic pub. From the smooth and crisp soju to the wildly fragrant munbaeju, take it from those knee deep in Korean drinking culture — us at Chorong Chorong — for the top alcoholic beverage picks! 🍻
1. Soju
Soju is a notable force in Korea’s alcoholic beverage market. It’s the best-selling liquor in the world, and it is said that the average Korean consumes about 53 bottles of soju each year. Clear and colourless, soju might appear unremarkable at first glance; but a taste of the distilled drink reveals characteristics that individuals all over the world highly appreciate. For one, the spirit feels luscious on the tongue, and is versatile enough to both serve as a base for countless concoctions and consumed neat. Soju offers a fine balance between indulgence and intoxication, at a moderate alcohol content ranging from 16% to 25%. This might be one of the reasons soju has become a keystone of South Korean life, especially given its affordability, besides its illustrious history beginning from the 13th century.
2. Makgeolli
Makgeolli is hard to mistake for its distinctive appearance. Traditionally home-brewed, this Korean rice wine is a striking milky-white in colour, but conversely tastes refreshing and lightly carbonated. Made of rice and nuruk, a traditional Korean fermentation starter, makgeolli contains an alcohol by volume of around 8%. Interestingly, this drink was once a favourite of farmers for its reinvigorating qualities, before it was popularised and sold to the masses as the most-consumed alcoholic drink throughout the 1960s and 1970s. After centuries of being home brewed, makgeolli is now the oldest alcoholic drink in Korea sold at supermarkets and restaurants within and outside of the country.
3. Baekseju
Baekseju offers an alternative perspective to alcohol with its wider focus on health benefits compared to its competitors. This rice wine, whose name translates to ‘100-year wine’, is rumoured to have cancer prevention and stomach protection qualities that can contribute to a long life. Similar to makgeolli, baekseju was a home creation for a long time. Today, however, it is commercially produced and sold in many places, all while maintaining its long list of healthful ingredients. Notably, this Korean glutinous rice-based beverage contains herbs, spices, and particularly ginseng, which give it an herbaceous profile and a mellow, sweet aftertaste.
4. Munbaeju
Just like soju, munbaeju emerged during the Goryeo Dynasty in what is now known as North Korea. At that time, officials competed to present extravagant gifts of liquor to the king in order to advance in rank, and the person who offered munbaeju would receive the highest title. Deriving its name from its characteristic pear-like fragrance, munbaeju is a simultaneously sweet and sour distilled liquor made from non-glutinous millet, sorghum, and nuruk. The result is an aromatic and sophisticated beverage with palpable and palatable fruitiness, often served at traditional Korean festivals and celebrations, as well as in specialty Korean restaurants and bars. Munbaeju shines both when incorporated into cocktails and when presented on the rocks.
5. Somaek
A special mention goes to somaek, a drink that blends two of the most defining staples into a cocktail both literally and metaphorically — soju and beer. Despite its widespread popularity in the Korean drinking scene, the origins of somaek are difficult to pinpoint; its invention attributed variously to salarymen or as an outcome of American influence. It is a versatile beverage, offering varying ratios of soju to beer. Most commonly, it is made with a base of 30% soju topped with 70% beer. In general, somaek tastes like a surprisingly delightful combination of both of its components, with beer lending a malty, slightly astringent flavour and soju, contrasting with a crisp and refreshing finish. This drink shows that indeed, the whole can sometimes be more than just a sum of its parts.
Indulge in a Refreshing and Authentic Experience with Chorong Chorong
From the iconic soju to the unique flavours of makgeolli, baekseju, munbaeju and the crowd-favourite somaek, each drink offers a glimpse into Korea’s rich drinking culture. Whether you prefer the crispness of soju or the aromatic complexity of munbaeju, these beverages promise to delight both casual sippers and serious connoisseurs alike. Explore the depth and diversity of Korean spirits, rice wines, and cocktails, and discover why they remain cherished traditions in popular establishments across the country. Say cheers to unforgettable moments in Korea!
In the tranquil ‘Land of the Morning Calm’, the exquisite selection of beverages invites relaxation after a long day. In Singapore, Chorong Chorong brings the essence of these drinks to you. We craft fresh soju locally, honouring traditional methods to deliver an authentic South Korean taste. Experience a soju affair with us, offering a smooth mouthfeel and delicate flavours infused with bursts of fresh fruit. Order now and indulge in this refreshing and authentic experience today.
