A Beginner's Guide to Korean Drinks: Soju, Makgeolli, and Chimaek

In South Korea, drinking is rarely just about the drink itself. It’s a social ritual, a way to bond with friends and colleagues, and an essential companion to the country’s incredible food. The clinking of glasses, the lively calls of "건배!" (geonbae! - cheers!), and tables laden with food and drink are the soundtrack to any Korean evening. For a first-time visitor, the world of Korean alcohol can seem vast, but there are three quintessential experiences that form the "holy trinity" of the drinking culture: Soju, Makgeolli, and the modern phenomenon of Chimaek. This guide will introduce you to all three.

Soju (소주): The Iconic Green Bottle

You can't talk about Korean drinks without starting with soju. It is, by volume, the best-selling spirit in the world. Found in its signature green bottle in every restaurant, convenience store, and home, soju is the undisputed national drink of Korea.

What is it?

Soju is a clear, distilled spirit. Traditionally, it was made from rice, but today it’s more commonly made from other starches like sweet potatoes or tapioca. Its alcohol content typically ranges from 16-25% ABV, making it stronger than wine but weaker than most vodkas. The taste is clean, neutral, and slightly sweet, which makes it dangerously easy to drink.

How to Drink It:

Soju is served chilled and drunk neat from special small shot glasses. However, it's not meant to be "shot" back in one go like tequila. The proper way is to sip it, though many Koreans will down it in one go during a lively dinner. Recently, fruit-flavored soju (grape, grapefruit, plum) has become incredibly popular, offering a sweeter, more accessible alternative.

A hugely popular way to drink soju is in a Somaek (소맥), a simple but effective cocktail made by dropping a shot of soju into a glass of beer (maekju).

Makgeolli (막걸리): The Rustic Rice Wine

If soju is the sharp-suited city slicker, makgeolli is its rustic, countryside cousin. It is the oldest alcoholic beverage in Korea, a traditional farmers' drink that has seen a massive resurgence in popularity.

What is it?

Makgeolli is an unfiltered, fermented rice wine. Because it's unfiltered, it has a beautiful, milky-white appearance and a sediment that settles at the bottom. The flavor is a unique combination of slightly sweet, tangy, and fizzy from the natural carbonation. It's low in alcohol (usually 6-8% ABV) and surprisingly refreshing.

How to Drink It:

Since the sediment settles, you must gently invert the bottle a couple of times before opening to mix it. Makgeolli is served chilled and traditionally ladled from a kettle into small, wide bowls, not glasses. The classic food pairing is non-negotiable: makgeolli is the perfect companion to savory Korean pancakes like Pajeon (scallion pancake) or Bindaetteok (mung bean pancake). This combination is especially popular on rainy days.

Chimaek (치맥): The Modern National Pastime

Chimaek is not a single drink, but a cultural phenomenon. The word is a portmanteau of Chi-kin (치킨) and Maek-ju (맥주), the Korean words for chicken and beer. This pairing is more than just a meal; it's a go-to way to relax, socialize, and unwind.

What is it?

It’s the simple, perfect combination of crispy Korean fried chicken and a cold, light lager beer like Cass or Terra. What makes Korean fried chicken so special is that it's typically double-fried, resulting in a thin, crackly, and incredibly crispy skin that stays crunchy even when coated in sauce. The light, crisp beer acts as the perfect palate cleanser for the rich, savory chicken.

How to Experience It:

You can visit a dedicated "hof" (a Korean-style pub) that specializes in chicken and beer. But for the ultimate local experience, do as the Koreans do: order it for delivery. On a beautiful evening like tonight, one of the best things to do in Seoul is to have Chimaek delivered to a mat on the banks of the Han River.

A Must-Know: Essential Korean Drinking Etiquette

Drinking in Korea is highly social and comes with a set of important customs. Following them will show respect and earn you major points with any Korean companions.

• Never Pour Your Own Drink: Your glass should be filled by others, and you should fill theirs. Keep an eye on your friends' glasses!
• Pour and Receive with Two Hands: When pouring for someone older or senior to you, hold the bottle with your right hand and support your right wrist/forearm with your left. When receiving a drink from an elder, hold your glass with both hands.
• The First Drink: The most senior person at the table typically pours the first drink. After they have taken their first sip, others can begin.
• Turn Away: When drinking a shot of soju with elders or superiors, it is polite to turn your head slightly to the side as a sign of respect.
• Cheers!: The word for "cheers" is Geonbae (건배)! Clink your glasses and enjoy.

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From the ubiquitous green bottle of soju at a lively barbecue to a shared kettle of makgeolli on a rainy day, or a relaxed Chimaek picnic by the river, Korea's drinks are a direct portal into the heart of its social culture. By embracing these traditions (and the etiquette that comes with them), you'll gain a much richer and more authentic travel experience.

Geonbae! Which Korean drink are you most excited to try? Let us know in the comments!