Unveiling Korea's Drinking Culture and Traditional Alcoholic Beverages

Introduction

Raise a glass to South Korea’s vibrant drinking culture, where every sip tells a story of tradition, camaraderie, and innovation. As someone who’s joined lively hoesik (work dinners) in Seoul and savored homemade makgeolli in Jeonju, I’ve seen how alcohol weaves through Korea’s social fabric. From ancient rituals to K-drama-fueled nights, drinking in Korea is a cultural cornerstone. In this guide, we’ll unveil the history, etiquette, and traditional beverages like soju and makgeolli that define Korea’s drinking scene, plus tips for foreigners to dive in during 2025. Cheers—or as Koreans say, “Geonbae!”

1. The Roots of Korean Drinking Culture

Korea’s drinking culture stretches back centuries, with roots in the Goryeo Dynasty (918–1392), when distillation techniques emerged, influenced by foreign cultures. Alcohol, or sul, was more than a beverage—it was food, medicine, and a ritual offering. Koreans “eat” liquor, pairing it with anju (drinking snacks), reflecting its role in daily life. Traditional drinks were brewed at home, especially during the Joseon Dynasty (1392–1897), until Japanese colonial rule (1910–1945) banned home brewing, causing many recipes to vanish.
Today, drinking fosters jeong (emotional connection), whether at family ancestral rites or modern hoesik. Holidays like Chuseok feature drinks such as Daeboreum (ear-quickening wine) for good fortune. My first Chuseok in Korea, sipping rice wine with locals, showed me how alcohol bridges generations and strengthens bonds.

Fun Fact: Paintings like Jumak by Kim Hong-do (18th century) depict lively tavern scenes, showcasing Korea’s long love for communal drinking.

2. Drinking Etiquette: Manners Matter

Korean drinking is steeped in Confucian etiquette, emphasizing respect and hierarchy. Here are key rules I learned at a Seoul hoesik:

• Two Hands: When receiving a drink from an elder, hold the glass with both hands and bow slightly. Pour with your right hand, supporting your wrist with your left.
• Turn Away: When drinking in front of elders, turn your head to avoid showing disrespect.
• One Shot: The first drink, often soju, is downed in one go. Pass the empty glass back, then pour for the server, sparking a lively exchange.
• Never Pour Your Own: Let others pour for you—it’s a sign of camaraderie.

These manners, rooted in hyangeumjurye (scholarly drinking gatherings of the 1300s), make drinking a ritual of connection. For foreigners, mastering these gestures earns respect and opens doors to authentic experiences.

Tip for Visitors: Watch K-dramas like Itaewon Class on Netflix to see drinking etiquette in action.

3. Traditional Korean Beverages: A Taste of Heritage

Korea boasts over 1,000 traditional drinks, or sul, made from rice, nuruk (fermentation starter), and ingredients like fruits and herbs. Here are the stars:

• Soju: Korea’s iconic distilled spirit, traditionally made from rice but now often wheat or sweet potatoes, ranges from 16–53% ABV. Served in green bottles, it’s sipped neat or mixed as somaek (soju + beer). I love pairing soju with spicy dakgalbi (chicken stir-fry). Must-Try: Chamisul Fresh (17% ABV).
• Makgeolli: A cloudy, sweet-tart rice wine (6–8% ABV), it’s Korea’s oldest drink, once favored by farmers. Served in copper bowls, it pairs with kimchi dishes. Must-Try: Seoul’s Apgujeong Makgeolli, backed by K-pop star Kim Jaejoong.
• Cheongju: A clear rice wine (like sake) used in rituals like Charye. Its smooth taste shines in Nonsan’s brews.
• Baekseju: An herbal rice wine with ginseng and spices, nicknamed “100-year wine” for health benefits.
• Maesil-ju: A sweet plum wine made by infusing soju with green plums, perfect as a dessert drink.
• Bokbunja-ju: A rich fruit wine from black raspberries, believed to be an aphrodisiac.

4. Modern Trends: Tradition Meets Innovation

In 2025, Korea’s drinking culture blends heritage with modernity. The traditional sul market grew from 62.7 billion KRW in 2020 to 147.5 billion KRW in 2023, driven by young Koreans craving unique flavors. Small breweries experiment with ingredients like magnolia and tangerine, while stars like BTS’s Jin (with his IGIN liquor) boost global interest.

Craft beer (maekju) is booming, with brands like Gangseo Ale (4.6% ABV) gaining fame. Hoesik remains common, though excessive drinking is declining due to workplace reforms. For foreigners, Seoul’s bars and pochas (street stalls) offer a taste of this evolving scene.

Did You Know?: Soju outsells all other spirits globally, with 97% of Korea’s spirits market.

5. Experiencing Korea’s Drinking Culture in 2025

Want to sip like a local? Here’s how foreigners can dive in:

• Join a Brewing Class: Try makgeolli-making at Suguk or Jasaeng-jeonsul in Suwon (~$30–$50). English classes are available with translators.
• Visit Bars and Pochas: Explore Hongdae’s craft beer bars or Myeongdong’s pochas for soju and anju (~$10–$20).
• Attend Festivals: Chuseok (September) features sul-tasting events. Book via Visit Korea.
• Pair with Anju: Order samgyupsal (pork belly) or pajeon with makgeolli at restaurants like Mapo Galbi in Seoul.
• Learn Etiquette: Practice pouring with friends or watch tutorials on 90 Day Korean.

Conclusion

Korea’s drinking culture is a intoxicating blend of history, etiquette, and innovation. From soju’s fiery kick to makgeolli’s creamy fizz, traditional sul captures the heart of Korean social life. Whether you’re toasting at a pocha or brewing your own rice wine, engaging with this culture is a delicious way to connect with Korea. In 2025, raise a glass and discover the stories behind each sip. Geonbae!