Soju, Makgeolli, and Beyond: An Introduction to Korean Drinking Culture
Korean food has been winning the hearts of global audiences for years—K-BBQ, kimchi, tteokbokki, and bibimbap are now familiar menu items to many people outside Korea. But if you want to truly understand Korean dining culture, you must look beyond the food itself. You have to explore Korean drinking culture, a fascinating and deeply social tradition that has shaped how Koreans eat, celebrate, bond, and express hospitality.
Whether you're enjoying a bowl of hot stew on a winter night or sharing grilled pork belly with friends, drinks play an important part in completing the table. In Korea, drinking is not just something you do—it’s something you share. And that “sharing” spirit lies at the heart of Korean drinking culture.
Today’s post is the first of a 14-day series exploring Korean alcohol, drinking etiquette, major drink types, anju (drinking snacks), and the best pairings. In the upcoming two weeks, each post will build on the last, eventually leading to detailed recipes for Korea’s most popular bar foods. If you're new to Korean cuisine, this is the perfect starting point.
Let’s begin with the cultural foundation: how Koreans drink and why they drink the way they do.
The Social Heart of Korean Drinking Culture
In Korea, drinking is deeply tied to social relationships. Alcohol is often enjoyed in groups, and its role goes beyond the drink itself—it helps create a sense of ease and connection. Historically, drinking together has been viewed as a way to break barriers and strengthen bonds.
Unlike countries where people might order their own drink and enjoy it individually, Korean drinking is interactive. Conversations are lively, dishes are shared, and pouring alcohol for one another is considered a gesture of respect and camaraderie.
This is why the phrase “술자리는 사람과의 자리” (“A drinking gathering is a gathering with people”) is often used. The drink enhances the relationship, not the other way around.
Respect and Etiquette: The Ritual of Pouring and Drinking
If you're new to Korean drinking culture, etiquette might be one of the most interesting aspects. These customs are not strict rules that foreigners must follow, but understanding them adds depth to the experience and shows appreciation.
Here are the essentials:
1. Pouring for Others, Not Yourself
One of the most recognizable customs is pouring for others rather than filling your own glass.
In Korea, pouring your own drink can be seen as overly independent or indifferent to others’ presence. Instead, you check your companions’ glasses and fill them when needed. They will do the same for you.
2. Use Both Hands When Receiving a Drink
When someone pours for you, receiving the glass with two hands shows respect.
You may hold the glass with your right hand while placing your left hand lightly under your right forearm—this small gesture is polite and thoughtful.
3. Turning Away to Drink Around Elders
If you are drinking in front of an older person—especially family or senior coworkers—many Koreans turn their head slightly to the side out of respect.
This custom comes from Confucian influences that continue to shape Korean social norms.
4. “One Shot!” Culture
You may have heard the phrase “원샷!” (“One shot!”).
This does not mean you must finish every drink in one gulp, but it’s often used during toasts or celebrations to lift the energy of the table.
5. Leaving No One Out
If one person drinks, others typically join—whether with alcohol or a non-alcoholic choice. The idea is togetherness, not pressure. Participation in the toast is what counts.
Why Anju Matters: Drinking Is Always Paired With Food
A defining feature of Korean drinking culture is anju, dishes created specifically to accompany alcoholic beverages. Unlike some countries where snacks are optional, in Korea, ordering anju is almost standard.
Why? Because Koreans believe food and drink enhance each other.
A pot of spicy stew tastes richer with a cold glass of soju. Crispy fried dishes match perfectly with beer. Savory, sweet, spicy, or refreshing—each anju is designed to balance the drink.
This series will explore anju in depth in the next post, but here’s a quick preview:
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Gukmul Anju (Soups & Stews) – comforting, spicy, hearty dishes often paired with soju
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Bokkeum Anju (Stir-fried dishes) – bold flavors perfect for rice wines and spirits
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Mareun Anju (Dried snacks) – simple, chewy snacks traditionally served with beer or makgeolli
These categories form the backbone of Korea’s drinking table, and each has dozens of beloved dishes you’ll meet later in this series.
The Big Three: Korea’s Most Popular Alcoholic Drinks
While Korea has many different alcoholic beverages—from aged fruit wines to modern craft beers—three drinks are essential for understanding its drinking culture: soju, makgeolli, and beer.
These will appear repeatedly throughout this series as we explore food pairings and recipes.
1. Soju – The World’s Best-selling Spirit
Soju is not just Korea’s most iconic alcohol—it’s the world’s best-selling spirit, outselling global brands many times over.
Often compared to vodka, soju is smoother, milder, and designed to be enjoyed with food.
Characteristics:
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Clear and clean-tasting
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Typically 13–17% ABV (much lower than traditional distilled spirits)
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Served cold in small shot glasses
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Often enjoyed in group settings
The subtle flavor makes soju incredibly versatile. It pairs beautifully with stews, grilled meats, stir-fries, and spicy dishes.
On Day 3 of this series, we will explore:
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Why soju became so popular globally
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Different styles and flavor variations
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Best food pairings
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How Koreans traditionally drink soju
2. Makgeolli – Korea’s Oldest Folk Alcohol
Makgeolli is often called “Korea’s oldest alcohol,” a milky, slightly sparkling rice wine created through natural fermentation.
Once considered a farmer’s drink, it has recently become trendy again among young Koreans and foreigners who love its low ABV and probiotic qualities.
Characteristics:
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Cloudy white color
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Slight natural carbonation
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Sweet-tart flavor
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5–7% ABV
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High in lactic acid and amino acids
Makgeolli pairs exceptionally well with savory pancakes, lightly fried dishes, and dried fish snacks.
On Day 4, you’ll dive deeper into how makgeolli is made, its health benefits, and how to pair it with food.
Makgeolli (막걸리): Korea’s Heritage Brew Reimagined for the Modern World
3. Beer – A Modern Favorite
Beer is extremely popular in Korea, especially with casual dining.
Korean-style beer is known for being crisp, refreshing, and light—perfect with strongly seasoned dishes.
The most famous pairing is:
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Beer + Fried Chicken = Chimaek, one of Korea’s most beloved food combinations.
Beer also pairs well with dried snacks, making it an important part of the Mareun Anju category you’ll see on Day 7.
The Korean Drinking Table: What to Expect When You Join One
Whether you visit a Korean bar (hof), a traditional pub (suljip), or simply join Korean friends at home, you’ll notice a common atmosphere:
1. A Table Full of Shared Dishes
A Korean drinking table usually has:
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a main anju
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several side dishes (banchan)
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drinks poured regularly
Meals are communal, and everyone enjoys the same dishes.
2. A Rhythm of Food, Drink, and Conversation
Unlike Western drinking culture where people may focus on rounds of drinks, Korean gatherings flow naturally:
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sip
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eat
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chat
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pour for someone else
There’s no rush and no pressure—just a comfortable balance.
3. A Warm, Lively Atmosphere
Music may be playing, friends may be laughing loudly, and dishes will continue arriving as long as the group stays.
Even at home gatherings, the mood is cheerful and relaxed.
How Korean Drinking Culture Evolved
Korean drinking culture reflects a combination of ancient customs and modern lifestyle patterns.
Traditional Roots
Historically, alcohol played a role in:
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seasonal celebrations
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ancestral rites
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village gatherings
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harvest festivals
Rice wines such as makgeolli were shared among villagers to celebrate community and prosperity.
Modern Transformation
As Korea urbanized and modernized, new drinking spaces emerged:
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pojangmacha (street tents)
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pojang bars
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stylish craft-soju bars
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beer pubs
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fusion anju restaurants
Despite these changes, the core value—sharing food and drink—has remained the same.
Introducing the 14-Day Series: What’s Coming Next
To help you understand the full depth of Korea’s drinking and anju culture, here is what you can look forward to in this series:
Day 2: Anju – The Art of Korean Drinking Snacks
You’ll learn why Koreans rarely drink without food, how anju is categorized, and how it shapes the entire drinking experience.
Day 3: Soju
A deep dive into varieties, flavor profiles, drinking customs, and international popularity.
Day 4: Makgeolli
History, fermentation, modern trends, and perfect pairings.
Days 5–7: The Anju Categories
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Gukmul Anju (Soups & Stews)
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Bokkeum Anju (Stir-fried dishes)
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Mareun Anju (Dried snacks)
These posts will serve as your “middle hub,” connecting to the many individual anju recipes that follow.
Days 8–14: Detailed Anju Recipes
From spicy stews to fried dishes and dried seafood snacks, each post will include:
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a complete recipe
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pairing suggestions
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cultural background
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and cooking tips for beginners
This series is designed to help you navigate Korean food like a local (even if you’re cooking from home on the other side of the world).
Final Thoughts: Where Korean Drinking Culture Begins
Korean drinking culture is friendly, communal, and full of meaning. It’s not about drinking quickly or drinking a lot—it’s about connecting with others, sharing delicious food, and celebrating the moment.
Whether you’re a first-time visitor to a Korean restaurant or a food enthusiast exploring at home, understanding this culture will enrich every sip and every bite you take.
Tomorrow’s post will take you deeper into the heart of the drinking table: anju, the flavorful dishes that accompany alcohol and complete the dining experience.
Stay tuned—your journey into Korean food and drinking culture has only just begun.
