11 Korean drinks explained — what's in each one, how spicy it is, and how to order it.
Soju and beer are on almost every table, often mixed as somaek. Makgeolli, a milky rice wine, goes with pancakes, and traditional teas such as yuja (citron), jujube and green plum are served in tea houses and cafés. Barley tea is often the free water at restaurants.
Drinking etiquette: pour for others rather than yourself, hold your glass with two hands when someone older pours for you, and turn your head slightly when you drink in front of elders. Soju is drunk in small shots with food rather than on its own.
From our dish notes. Recipes vary, so ask if an ingredient matters to you.
All of them.
All of them.
All of them.
Somaek (소맥) is soju mixed into beer — "so" from soju and "maek" from maekju (beer). It is the default drink at many parties and dinners.
It is usually roasted barley tea (boricha) or corn tea, served cold in summer and warm in winter instead of plain water.