25 Popular South Korean Beverages

Soju is Korea’s national liquor. This inexpensive, distilled drink comes in gleaming green bottles, and it is available in nearly every dining and drinking occasion in Korea.

Soju is made from fermented rice, although it can also be made from wheat, barley, sweet potatoes, or tapioca.

This best-selling spirit is generally low in alcohol and has a mild, slightly sweet flavor similar to watered-down vodka. There are also numerous cocktails that include soju.

It is thought to have first arisen when the Mongols taught the Koreans how to manufacture alcohol in the 13th century. Today, Chamisul and Chum Churum are the two major soju brands that dominate the Seoul market.

Known as the oldest alcohol in Korea, Makgeolli (or Takju or farmer’s drinks), is truly a must-try when visiting this country.

Locals make the mixture from rice, fermenting it using nuruk (a Korean fermentation starter) to produce a carbonated mixture. In South Korea, Makgeolli usually comes in a metal kettle for serving and is often consumed in a bowl.

It doesn’t have a clear and crisp appearance like soju and other modern liquors. Instead, it has a milky white tint and a mildly sweet taste.

People often order this alcoholic drink while enjoying a plate of pajeon – one of the most famous street foods in Korea.

Bokbunja-ju in Korea is made from bokbunja berries, which are fermented in water. Some variations may come with rice or reishi extract for extra flavors. This native berry gives the wine a signature blood-red color and sweet berry flavor.

With an alcohol content ranging between 15% and 19%, Bokbunja-ju has a medium alcoholic drink. This wine is often served chilled and pairs nicely with meat, seafood, and any other traditional Korean delights.

Bokbunja berry is also known for its health benefits. Research has shown that this drink is high in vitamin C, vitamin A, and antioxidants.

Baekse-ju is a Korean fermented glutinous rice drink. This herbaceous yellow wine is prepared with rice and various roots and herbs; the most notable one is ginseng. Other aromatics, such as wolfberry, ginger, cinnamon, and licorice, will vary depending on the brand.

Baekse-Ju was initially released in 1992 under the name Jibong’yuseol. This fancy rice wine is much pricier than soju and beer due to the use of ginseng.

This rice wine usually has a mellow flavor accompanied by a touch of ginseng.

Sikhye is a non-alcoholic sweet drink made with rice, barley malt powder, sugar, and pine nuts. The subtly sweet taste of sikhye can definitely mesmerize you on the first try.

This dessert drink is usually drunk at Korean festivals, such as New Year’s Day (Seollal) and the Korean Harvest Festival. Locals often drink it after a full meal at a restaurant or after hitting the saunas.

Sikhye is usually known by other names like Dansul or Gamju, often sold in ready-made cans, glass jars, or plastic bottles. At the bottom of most canned Sikhye, there is always a remnant of cooked rice.

Sujeonggwa is a Korean non-alcoholic beverage, often served as a dessert or a palate cleanser. The primary ingredients are dried persimmons, cinnamon, and ginger, which are brewed together to create a rich infusion.

It is a cold, sweet beverage with a reddish-brown color and mildly spicy taste. The locals usually serve sujeonggwa cold with pine nuts on top or pair it with kkultara, a Korean dragon beard candy.

Sujeonggwa is especially popular during Korean festivities and holidays, such as the Lunar New Year and Chuseok (Korean Thanksgiving).

Misugaru, or misu, is a popular multi-grain drink in Korea that blends together 7 to 10 different types of grains, which can be either roasted or steamed.

It’s an ideal beverage to enjoy during the summer months. Commonly, Koreans consume it as a breakfast or snack option.

Misugaru is a term that refers to the powdered form, while Misu denotes the liquid version of the drink. To prepare the drink, the powder is mixed with water or milk, and sweeteners such as sugar or condensed milk can be added for extra flavor.

Dalgona coffee is a frothy whipped coffee served with milk. You can make this coffee yourself by whipping equal parts of instant coffee, sugar, and hot water until it has a caramel-like color and a frothy texture. The drink usually has a taste similar to honeycomb toffee.

Although many people believe Dalgona coffee has been a mainstay in Korean cuisine for a long time, this is simply not true.

This drink was first created in Macau in 1997. It only started to gain worldwide fame around January 2020 on TikTok and YouTube amid the Coronavirus pandemic.

Maekju is a word for Korean beer. This alcoholic beverage was first brought to Korea by Europeans in the early 20th century.

Korean beer is known for its light and crisp flavor profile, making it a preferred accompaniment to various Korean dishes. It’s a staple in the country’s drinking culture, often enjoyed in restaurants, bars, or households.

Popular domestic brands like Cass, Hite, and OB. Additionally, the craft beer scene in big cities like Seoul is expanding, providing local and international craft brews.

Somaek is a popular alcoholic beverage in South Korea, featuring a blend of soju and maekju (beer).

Typically, the ratio of soju to beer varies according to personal preference, but a common mix is one part soju to two or three parts beer.

The taste is a balanced blend of the two beverages—less potent than straight soju and more dynamic than beer alone.

The name “somaek” itself is a combination of “soju” and “maekju.” It’s a common choice in social settings or shared dining contexts.

Omija berry or magnolia berry is called “five-flavor berry” in Korean since it is said to have five flavors: sweet, sour, salty, bitter, and spicy. Because omija-cha contains this unique fruit, it has a vibrant red color.

The locals love to enjoy this delicious tea with some honey. In some cases, they will flavor it with mung beans or flowers to make a variety of punches.

This tea is ideal for when you start to feel a cold or the flu coming on since it has various therapeutic characteristics that help prevent colds.

Yulmu-cha, also known as Job’s Tears Tea, is a traditional Korean tea made from the grains of Job’s Tears, a type of cereal plant.

The tea has a mild, slightly nutty, and mildly sweet flavor with a creamy texture. Yulmu-cha is enjoyed both hot and cold and is a comforting choice, especially during colder months.

Bori-cha, or Korean barley tea, has a characteristic toasty, nutty flavor. This Asian recipe usually calls for roasted barley seed. You can enjoy this caffeine-free drink in either hot or cold seasons.

There are several brands of barley tea available all around this country, some may come in a tea bag.

Bottled barley tea is typically offered in supermarkets, convenience shops, and vending machines. During the winter, hot bori-cha will be sold in heat-resistant PET bottles.

Insam-cha, aka Korean ginseng tea, is a traditional herbal tea made from ginseng, a root famed for its numerous health benefits.

The tea has a slightly bitter and earthy taste, often sweetened with honey or jujube.

Consumed for its energizing properties and potential to boost the immune system, insam-cha is particularly popular during colder months or as a revitalizing tonic.

Don’t miss out on maesil-cha, a famous plum tea of Koreans.

Each Korean household has a different way of preparing maesil-cha, but most people will ferment the plums to turn them into thick syrup. Then, they will mix this maesil syrup with hot water to make a sweet, relaxing tea.

Maesil will never go bad in its syrup form. But if you ferment the plums for too long, they will eventually become alcoholic, resulting in maesil-ju.

Gukhwa-cha, known as Korean chrysanthemum tea, is a fragrant herbal tea made from dried chrysanthemum flowers. It has a delicate floral aroma and a light taste.

To make this drink, locals will dry white and yellow chrysanthemum blooms, steep them in honey for 1 month and brew them as tea.

Since chrysanthemum flowers are so beautiful, chrysanthemum tea is also visually stunning. Plus, these blooms give the tea a delicate floral flavor that you can hardly resist. Often enjoyed hot, Gukhwa-cha is a popular choice for its calming properties.

Yuja-cha, also known as yuzu tea, is a popular Korean citrus tea made from the yuzu fruit. It was a China-originated fruit and was transported to South Korea during the Tang dynasty.

This tea is super easy to make at home. All you have to do is mix yuzu marmalade, which includes the fruit’s peel, juice, and zest, with hot water. This tea is recognized for its tangy flavor.

The beverage has long been advertised as a cure-all for colds, flu, and sore throats, ideal for winter months.

Oksusu-cha, a Korean corn tea, is made from corn kernels, corn silk, or a combination of both. Typically, locals will roast the grains before infusing the flavor in a heated water pot.

It has a slightly sweet and nutty flavor. This tea is naturally caffeine-free, making it a popular beverage choice at any time of the day.

Oksusu-cha is enjoyed both hot and cold, providing a comforting warmth during winter months and a refreshing drink in the summer.

For those seeking a convenient option, commercial corn tea can be found in yellow plastic bottles.

Maesil-ju is a popular Korean plum liquor made using ripe, firm yellow plums, known locally as hwangmae.

The production process involves steeping dried plums with soju for over 100 days in a clean container, followed by the addition of sugar for sweetness.

The beverage is typically allowed to mature for an additional three to six months to enhance its flavor.

Hwachae is a generic name for non-alcoholic fruit punches. There are more than 30 variations of this fruity drink.

Still, they all use honeyed water or honeyed magnolia berry juice as a base and various fruits or edible flowers as toppings.

Among them, subak hwachae (made with watermelon) is the most popular version. Hwachae is particularly popular during spring and summer for its cooling and hydrating properties.

Banana flavored milk is an iconic beverage in South Korea. It has a creamy taste with a banana hint.

Nowadays, approximately one million bottles are sold every day in South Korea, attracting many tourists because of the cute short bottle design. There are different brands producing this beverage, with the Binggrae brand being one of the most famous choices.

This drink has always been a national favorite since its introduction in 1974 when bananas were still considered a luxury item.

Aloe vera juice is a favored beverage in South Korea, which is made from the gel of the aloe vera plant. Its taste is mildly sweet, and it has a slightly viscous texture.

Typically packaged in green plastic bottles, this beverage is loved due to its refreshing and hydrating characteristics.

Milkis, also known as milk and yogurt soda, is one of the most well-known South Korean non-alcoholic soft drinks.

This fizzy soft drink contains carbonated water, milk, and sugar. It also comes in a wide selection of fruity flavors, including melon, mango, peach, banana, orange, apple, and strawberry.

This iconic refreshment is sold at nearly every eclectic grocery store or convenience store in the country. The most iconic manufacturer of Milkis has to be Lotte Chilsung.

It made its first appearance in 1989, but it managed to maintain its popularity until this very day.

Chilsung Cider is a popular carbonated soft drink with a clear, sparkling appearance in South Korea. Its taste is crisp and refreshing.

As one of South Korea’s most beloved sodas, it offers a sweet, lemon-lime flavor that makes it a favored choice for quenching thirst.

Not only is Chilsung Cider the perfect refreshment during the hot summer days, but it is also a necessary base for many delectable cocktails.

Chilsung Cider has been a staple in the Korean market since its introduction in 1950, maintaining a loyal consumer base with its iconic, bubbly zest.

Bacchus is a well-known energy drink in South Korea. Water, corn syrup, and sugar make up the majority of the drink, but the secret ingredient here is taurine (a conditional amino acid that can affect mental and athletic performance).

It comes in a small, convenient bottle that you can find at almost any convenience store.

Bacchus was first advertised as a hangover cure in 1963 by Dong-A, a pharmaceutical business. Today, it’s a well-known energy booster, especially for students and working professionals seeking a quick source of improving alertness and stamina.