7 Delicious Korean Drink

Many kinds of drink in Korea. I definitely like them so mucchhhh!! They are very special I can't find anywhere out of Korea. Here are my list:

1. SOJU

For those who watch K-drama alot like me, drinking soju is always inside the drama. Make me curious what does it taste? They seems to drink alot!! :D

As the ubiquity of these glittering green bottles in virtually every eating and drinking establishment should tell you: soju is Korea’s national liquor. For a nation of lushes, soju provides a cheap and effective way to get hammered.

The two major soju brands that dominate the Seoul market – Chamisul (참이슬) and Chum Churum (처음 처럼) – usually cost just ₩3,000 per bottle at a restaurant (about ₩1,000 if you want to keep it real at the convenience store). The taste resembles that of slightly sweet, watered-down vodka – sort of like sugar dissolved in rubbing alcohol.

But don’t judge soju solely by those brands. Regional brands outside Seoul offer interesting, and even delicious sojus. Andong soju, despite its higher alcohol content, is hand-crafted and has a clean, subtle character that is more akin to sake than other sojus. 

Wanna know soju best friend's? It's FRIED CHICKEN!! Recommendable!!

2. MAKGEOLLI

Makgeolli is the oldest alcohol in Korea. Unlike soju or other clear alcohols, it is unfiltered, giving a milky white color with some sediment at the bottom. It is sweet and smooth, with a little tang and the right amount of carbonation to make it refreshing. Recently makgeolli has made a comeback with younger generations as a fruit cocktail, a drink made with Chilsung Cider (Korea’s version of Sprite), and other incarnations. Makgeolli is best though, when it is made by hand from pure ingredients – meaning, rice. Enjoy it with pajeon (파전) a savory pancake or bindaetteok (빈대떡), a mung bean pancake. 

Wolhyang (월향) in Hongdae makes its own organic brown rice makgeoli that stands at 15 percent alcohol, but tastes better than the cheap stuff.

Wolhyang. 335-5 Seogyo-dong, Mapo-gu (마포구 서교동 335-5); +82 2 332 9202; Monday-Wednesday, noon-4 a.m., Thursday-Saturday, noon-1 a.m.

3. Banana Milk (바나나우유) 

For many Koreans, banana milk conjures up memories of childhood. And if you try it, you’ll understand why: it’s simple, sugary, and totally addictive.

The most popular brand, Binggrae, has cultivated a loyal following since it hit the shelves in 1974, a time when bananas were a luxury food. Since then, Binggrae has set its sights on the next generation, having the ever-popular Girl’s Generation (소녀시대) and the lead actor of Boys Over Flowers (꽃보다남자) Lee Min-ho (이민호) star in its commercials. 

Sold at your local Family Mart. 

4.Bokbunja-ju

Bokbunja is a blackberry native to Korea. The wine is the color of oxblood, and its sweet, berry flavor is reminiscent more of dessert wine than a red wine.

The drink has traditionally been associated with male virility, and it wasn’t until 2008 that a team of Korean scientists confirmed that the berry increased testosterone levels and sperm counts in mice. Talk about an aphrodisiac. 

5.Cheongju (청주)

Need a break from soju? Try ordering a bottle of cheongju, literally meaning “clear liquor” –- the most popular (and readily available) brand being Chung Ha. Rice wine like Cheongju have been fermented multiple times, giving them a pure and sweet taste. Chungha costs about ₩1,000 more than soju, which is well worth the price if you think soju tastes like rocket fuel. 

6.Sungnyung (숭늉) 

Before the advent of nickel silver and non-stick pots and rice cookers, Koreans cooked rice in heavy iron cauldrons like cast iron. After cooking rice in those iron pots or hot stone bowls, a crust of roasted rice (called nurungji [누룽지]) sticks to the bottom – hard, crunchy, and delicious. In order to clean the pot, people pour in water or barley tea. The water sizzles in the pot and loosens the rice. The warm and starchy broth you have as a postprandial palate cleanser is known as sungnyung.  

At Jeonju Restaurant (전주식당) they will prepare sungnyung for you after the meal.

 Jeonju Restaurant (전주식당). 281-9 Jongro 5-Ga, Jongro-gu (종로구 종로5가 281-9); +82 02 2267 6897; Monday-Saturday, 6:30 a.m.-9 p.m., closed on Sunday.

7. Sikhye (식혜)

A sweet rice drink, is one of Korea’s most cherished non-alcoholic beverages. It is usually made from rice, malt water and sugar, and often flavored with ginger and pine nuts. 

During New Year’s, as part of tradition, our family visited many elderly relatives to pay our respects (세배 saebae). I didn’t particularly enjoy every visit (kind of boring to sit thru adults conversation..  ) but what I always looked forward to was eating the traditional Korean snacks and drinks that was served at each home.

Back then (late 60′s, early 70′s), in almost every home, Korean moms made at least one of two (if not both) drinks at home for the New Year holiday : Shikhye (or Sikhye 식혜) or Soojeongkwa (수정과). And along with these drinks, sweets like yakwa and hankwa was offered. I LOVED the sweet taste of shikhye, especially the soft, melt in your mouth rice that came floating in the drink. As for Soojeongkwa – I never found it yummy. Because I never liked the hot spicy taste of cinnamon and ginger together. There is usually so much of both, I felt my mouth was on fire!!!

Anyway, sadly, like many things these days, it is hard to find real home made shikhye anymore. If you ever tasted the canned sikhye that is available in most Korean markets – I am so sorry… that is really NOT anything close to what the real one tastes like. The canned sikhye is nothing but sugar water. The real sikhye flavors are just not there…sad, sad:(

You can try to find homemade sikhye in Salt Doll Restaurant

Salt doll (소금인형). 183-32 Nakwon-dong, Jongro-gu (종로구 낙원동 183-32);+82 02 725 8587; Sunday-Saturday; noon-11 p.m.