Soju and Makgeolli: Traditional Korean Liquor

When people travel to different parts of the world, they become acquainted with famous local foods and beverages.  Local liquors are one of them.  Korea has some well-known, distinctive liquor, just like Japan has its Sake, Germany has its beers, and France has its wine. 

The first one is soju. Soju originated around the 13th century when it was distilled in small amounts from rice.  Around 1965, soju was made from sweet potatoes and corn because the Korean government prohibited the use of rice for making soju because of its food policy to save rice.  Soju’s alcohol content used to be almost 45 percent and was often compared to vodka. Now most of the manufacturers brew soju using dilution methods. They have started making it weaker with 17 to 25 percent alcohol content so more people can enjoy it.

A shot glass is usually used to drink Soju, either straight or mixed with other drinks such as fruit juice.  Soju is known to taste best when it is icy cold. It is smooth, has a clean taste and is a good match with certain Korean foods, such as samgyeopsal (Korean pork belly).  It is inexpensive and has become the Koreans’ favorite liquor. 

Another liquor is makgeolli (turbid rice wine). This is made by fermenting boiled rice with nuruk as a rice wine starter.  The history of makgeolli can be traced back to a book from the Goryeo Dynasty (918-1392).  Its alcohol content is just 6 to 7 percent. This liquor tastes best when it is cold.

Many Koreans enjoy drinking makgeolli along with traditional food such as ‘Pajeon’ (Korean green onion pancake). Also, when drinking makgeolli, Koreans usually use a rustic tukbaegi (earthen bowl).  Makgeolli used to be mostly popular with the older generation, but more and more young people have started enjoying it in part due to the renewed interest in Korean traditional liquor and the improvement in quality and packaging and advertising.  Upscale restaurants increasingly started serving makgeolli.  And as in the case of soju, makgeolli’s low alcohol content has drawn health-conscious people to this liquor.

Koreans drink soju and makgeolli and other traditional liquors when celebrating memorial ceremonies for their ancestors and socializing with other people.  The consumption of these liquors can bring out, for some Koreans, a wide range and level of emotions: joy, anger, sorrow, pleasure, etc.