8 Must-Try Korean Alcoholic Drinks

Korean wine and spirits have been gaining popularity across the world.

In 2023, a consumer trends report found that Soju — one of the most quintessential distilled alcohols from Korea — is 31 percent more likely to be found on U.S. menus than in the past four years. As imbibers seek novelty with their drinking experiences, it seems Soju has become a gateway to Korean beverages and drinking culture.

Soju is part of a category of Korean alcoholic beverages called sool, of which there are four main variations fermented from different types of rice and grain. "Sool, in Korean, means alcohol," explains Kristian Baumann , chef and owner of Korean restaurants Koan and Juju.

According to Baumann, sool plays a "very big part" in Korean drinking culture. "From neighborhood restaurants to royal court cuisine, sool is a part of everyday life." It's been this way for centuries, he says, adding that the four types of sool include Takju, Yakju, Makgeolli and Soju. "In the dynasty periods, Yakju, a clarified rice wine regarded as refined sool, was reserved for the royals, whereas Makgeolli, a milky sparkling rice wine, was for the farmers."

Top 8 Korean Alcoholic Drinks

Aside from sool, there are also Korean beers, fruit wine and popular cocktails that are special to the culture. Below, discover more about the different types of sool and must-try Korean alcoholic drinks.

Most often likened to vodka, Soju is a Korean distilled liquor that was traditionally made with rice, water and a fermentation starter like nuruk. Modern Soju can now be made with other types of grains or starches to create a neutral spirit. In Korea, locals will sip the spirit neat (simply straight up in a rocks glass) but Baumann says at his restaurants they use a Soju that's fat-washed with an oil made from Korean red chilies in a cocktail that's built with wild yuzu juice, Grand Manier, and burnt orange.

Takju is sometimes called "sediment liquor" as a result of its cloudy appearance. Hana Makgeolli , an artisanal Korean rice wine producer based in Brooklyn, uses a recipe for their Takju 16 that's inspired by the family-owned business' home-brew recipes. It includes a three-stage brew using organic rice, nuruk, and filtered water. The alcohol is fermented to near dryness and is coarsely filtered and left undiluted to maintain the authentic layers of flavor and texture. This is one of the most traditional methods of making Takju.

This Korean alcoholic beverage was created from a by-product of Takju, which as Baumann noted, was originally consumed by farmers. Today, Makgeolli is enjoyed throughout the country, and is a close second in popularity to Soju. The beverage showcases a similar milky appearance to Takju, but the liquid is lighter, slightly effervescent and slightly sweet. Baumann points to Yunguna , founded by Emilie Yung as a brand he loves for "the refined quality and flavors of all her beverages."

A drink fit for a king, Yakju differs drastically from the appearance of its fellow sool variations. In a glass, the rice wine resembles a glass of golden Chardonnay, hence its popularity amongst royalty. The liquid is created by separating and maturing the liquid from its sediment, hence it presents a more familiar palate, with flavors and tannic structure resembling a grape-based wine.

Cheongju, meaning clear, is a colorless, refined rice wine created from steamed rice, nuruk and water that's fermented for up to a month and brewed in the winter months. The wine is filtered for a smooth, elegant flavor that's best enjoyed chilled during the summer months. Yangchong Brewery makes a golden-amber Cheongju that's ripe with savory and umami notes balanced by just a hint of honey sweetness.

Fruit Wine

In Korean, gwasil-ju is the term for fruit wine; any wine created from fermented fruit rather than rice that's typically sweet and served chilled, on ice or as an aperitif mixed with soda water. For example, Bokbunja-Um fruit wine is crafted from fermented Korean black raspberries, or bokbunja. Persimmons, plums, green grapes and cherries are also favored bases for fruit wine throughout Korea.

Korean Beer

In Korea, the country's most popular domestic beer , Cass, is produced by an Anheuser Busch-operated brewery. Their lager is the most popular style, but Cass is also known for their Fresh beer, a unpasteurized lager that undergoes a 72-hour cold brew process, Cass Light and Cass Red, the latter being one of the brewery's more modern releases at 6.9 percent ABV. Other beloved domestic brands include Terra and Hite, both known for their pale lagers, as well as Kloud, which uses German-style techniques to craft their popular pilsner.

A style of mixed drink in Korea, Somaek is a combination of Soju and local beer. The name is an abbreviation of the two ingredients, soju and maekju, which translates to beer. It's a very social sip that pairs well with Korean pub food, according to Nikan Kitchen , which suggests a ratio of 30 percent soju and 70 percent beer.

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