A Taste of South Korea’s Vibrant Alcohols: 7 Korean Alcohols You Don’t Know
Hi darlings, this is me giving procrastination a run for its money , you should be able to relate from my last post. If you haven’t read it, you should because it explains why I’m posting this content now and if you have read it, a proper and warm welcome to you. This is me in my Hallyu spirit and vibes, and I hope you do have a good time reading and exploring South Korea alcohol culture.
The profound history and culture of Korea are evident in its customs, artistry, and culinary traditions. When it comes to culinary traditions, South Korea offers the palate lots of mouthwatering dishes to choose from, and there is no better way to pair food with than with refreshing beverages/ alcohol.
The drinking culture of South Korea is a distinctive and dynamic one, as the country has a rich and long history when it comes to producing alcohol. South Korea has a unique way with brewing and distilling alcohols resulting in the wide range of distinctive alcohols and spirits which are treasured by its citizens and adored by tourists.
Thanks to the popularity of Kdramas through the “Hallyu wave”, the Korean drinking culture became propagated and it’s become an item to be ticked off the bucket list of every fan visiting South Korea. It is no exaggeration to say that every Hallyu fan want to have a taste of a Soju shot due to the popularity of the alcohol in kdramas, and it is a fact that Soju is the national drink of South Korea, however there is more to alcohol in South Korea than Soju.
South Korea offers a wide range of traditional alcohol, and in this article, I’ll be highlighting 7 alcohols that showcase the diversity and creativity within South Korea’s alcohol culture.
You May Not Know These 7 Korean Alcohols
1. MAKGEOLLI (Rice Wine): Kick starting my list is the famous traditional rice-based alcohol. Makgeolli is regarded as South Korea’s earliest known alcoholic beverage since it has roots in the country’s early history when Goryeo was its name. Back in the days, having access to quality alcohol had to do with social status, hence the rising need for commoners to have something they can easily access.
Makgeolli is a popular inexpensive beverage prepared from leftover crops, and since it is so inexpensive, the distillation method was not very polished. Makgeolli is traditionally made with three ingredients which include: Rice, Nuruk and water. “Nuruk” is a fermentation starter for the alcohol distilling process, made from grounded wheat mixed with water which is left to ferment for 12–20 days before being used as a fermentation enzyme.
Makgeolli is also referred to as “Takju” which means cloudy alcohol, this is because of its milky appearance. Makgeolli can also be made from ingredients other than Rice which includes Barley, Wheat and Corn. Apart from the low alcohol level, Makgeolli has a lot of nutritious value and has diverse flavors because of varying recipes. Makgeolli is often served cold in a metal kettle and consumed with bowls made of ceramic, glass, or nickel silver.
2. HONG-JU: Hong-ju is one of South Korea’s alcohol products that has a colorful tint to it. The color of Hong-ju is red, hence the name, red alcohol. Hong-ju is a traditional liquor native to Jindo Island in the Jeollanamdo Province, and the alcohol was designated as an Intangible Cultural Asset №26 of Jeollanamdo in 1994.
Hong-ju is made from rice, barley, red gromwell (Lithospermum Erythrorhizon), and nuruk. “Red Gromwell” is a plant species native to some East Asian countries and it’s been in use for thousands of years for medicinal purposes and food coloring. History has it that Hong-ju was a highly favored tribute item gifted to the King because of its red color, making it a befitting gift for the highest ruler of the land. Hong-ju is made by adding Nuruk to steamed barley, rice, and red gromwell.
The mixture is then kept in a traditional clay pot for 15 days, and after it has reached a desired state of fermentation, the mixture is turned over into a cauldron and set over fire. “Sojugori”, a tool for distillation is placed on the pot, the distilled alcohol falls through the hole of the Sojugori and it finally falls on “Jicho” a red medicinal herb on damp cloth, to give it its final red color. So, if you want a taste of royalty Hong-ju definitely should be on your must-try list.
3. MAESIL-JU (Plum wine): Maesil also known as Plum is a fruit native to Asia. As one of the precursors of the Spring season in South Korea, plum fruit is revered, making its alcoholic beverage a mainstay throughout the season and beyond.
Plum wine is very easy to prepare, it requires just 3 ingredients to produce a sweet and refreshing wine. Maesil-Ju is made by putting Maesil (Plum) in a jar full of Soju, therefore Soju serves as the alcohol’s base. After fermenting for 100 days, the plums are removed, and Sugar/Honey is then added to the spirit. Despite the fact that the alcohol may be served right away, letting it ferment for an additional three months will significantly improve the flavor.
One of the rare Korean alcoholic beverages that leans toward the sweeter end of the flavor spectrum is Maesil-Ju. Maesil- Ju may be enjoyed as a dessert wine, used into a cocktail, or served with food.
4. CHEONG-JU (Clear Rice Wine): This is the twin version of Makgeolli, since both alcohols are made with the same ingredient. The main distinction is that it is more polished and clear, while Makgeolli has a milky appearance. The reason behind the different distilling method is due to the background story of the alcohol. Cheongju was produced for the aristocratic classes and the Royal court, whilst Makgeolli was brewed mostly for farmers and commoners.
Cheongju, unlike Makgeolli, is more desirable, and only served on special occasions unlike Makgeolli that is consumed on a daily basis. Cheongju is traditionally only produced between the months of November and March because, without adequate refrigeration, the alcohol would evaporate and, owing to the cold winter weather, the evaporation process is slowed down.
The ingredients for Cheongju include steamed rice, nuruk, and water. The combination is then let to ferment for 16 to 25 days, filtered, and then fermented at least thrice to produce the clear and somewhat sweet Cheongju which is devoid of any residue or foul smell.
Cheongju has an ABV (alcohol by volume) range of 12% to 21% with a strong alcohol flavor.
5. BOKBUNJA-JU (Black Raspberry wine): Bokbunja is a type of wild black raspberry that is native to Korea, hence Bokbunja-ju is a fruit wine made from distilled black raspberry. Similar to how Maesil-Ju is made, the berries are steeped in a container filled with a foundation of alcohol, mostly “Shochu,” a traditional hard spirit from Japan, and sugar, before being fermented and filtered.
Bokbunja-Ju is the subject of a humorous Korean legend. According to legend, an elderly monk is believed to have been lost in the mountains before coming upon some berries and devouring them all. The monk was aided by the black raspberries to find his way home, he had to pee and when he did, his stream of pee was so forceful that it smashed the urinal. Thus, Bokbunja-ju’s literal translation is “the fruit that can overturn a urinal.”
Bokbunja-Ju is well recognized for its aphrodisiac effects, which are thought to raise testosterone in men and improve sexual stamina, as well as its antioxidant, anti-cancer, and beauty properties. Bokbunja-ju is a sweet strong wine with an ABV ranging from 15–19%, and it is said that due to its acidity and heat, it is better paired with seafood.
6. Gukhwa-Ju (Chrysanthemum Rice wine) :Gukhwa-ju is a kind of rice wine that has the unusual addition of dried edible chrysanthemum blossoms flowers. The fermented rice combination may also include other components like honey or sugar, as well as other flowers including peach blossoms, herbs, and spices. When still fragrant and young, the flowers used to make Gukhwa-Ju are harvested. They are then steeped in a mixture of honey and water for a number of days. The flower mixture is then added at the final stage of the rice wine’s fermentation phase and allowed to ferment properly for weeks, giving the wine a delicate scent, flavor, and sweetness.
Gukhwa-Ju has a unique sweet floral taste and it is often served at traditional celebrations and wedding ceremonies. It is also a seasonal beverage that is often made for the “Jungyangjeol” or Double Ninth Festival, which is observed on the ninth day of the Chinese calendar and is known as a festival of the ninth month. Typically eaten with Chrysanthemum pancakes, gukhwa-ju is enjoyed chilled.
7. BAEKSE-JU (100-year wine): The phrase “a hundred-year-old wine” comes from the Korean term baek, which also denotes the number 100. Because of the medicinal herbs that are used in its production, it is said to promote longevity and help individuals live to 100 years old. Baekse-ju, also known as herbal rice alcohol, has a different flavor and taste than typical alcohol. It is prepared using glutinous rice, nuruk, water, and 12 various herbs and spices, such as ginseng, ginger, cinnamon, licorice, and honey. With a 13% ABV, it is just slightly sweet.
As a Hallyu stan, “Soju” tops the list of our Korean alcohol cravings, and that is due to the fact that it is Korea’s national drink and they make it look so good when they consume shots on screen through Kdramas. However, there are other alcohol options available which are not really mainstream but I bet they taste as good or better than Soju.
You now have the option to learn more about Korean alcohol culture beyond the confines of “Soju”; because there is a vibrant alcohol culture that is ready to take you on a fascinating journey of flavor, history and traditions.
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