13 Must Try Traditional Korean Drinks

Sipping your way through South Korea is one of the most rewarding parts of exploring the country’s culinary scene. Beyond the famous green bottles of soju enjoyed over late-night barbecue, Korea boasts a rich tradition of fermented rice wines, soothing herbal teas, and a booming modern cafe culture. Whether you are looking for authentic Korean drinks to pair with a meal or refreshing non-alcoholic options to grab on the go, there is a incredible variety to discover.

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Quick Facts: Traditional Korean Drinks

Detail	What to Know
Popular Alcohol	Soju (clear distilled spirit), Makgeolli (cloudy rice wine), and Korean lagers (Cass, Hite)
Popular Non-Alcoholic	Banana Mat Uyu (banana milk), Oksusu-cha (corn tea), and Omija tea
Legal Drinking Age	19 years old
Where to Buy	Restaurants, street markets, 24-hour convenience stores (GS25, CU, 7-Eleven), and traditional teahouses
Drinking Etiquette	Never pour your own drink; use two hands to pour and receive glasses; turn away from elders when taking a shot
Best Hangover Remedy	Dawn 808 (herbal hangover drink) or Haejang-guk (hangover soup)

Must Try Tasty Korean Beverages

Drinking culture in South Korea is woven into the social fabric—food and drink always go hand in hand. From clinking green bottles of soju over sizzling Korean barbecue to sipping traditional rice wines in quiet Insadong teahouses and testing late-night hangover remedies, exploring Korean beverages is an essential part of any trip.

Whether you are looking for classic alcoholic traditions like makgeolli and cheongju, exploring fruity plum and raspberry wines, or looking for soothing non-alcoholic teas to warm up on winter mornings, here are the must-try Korean drinks you need to experience.

Makgeolli (Cloudy Korean Rice Wine)

Makgeolli is South Korea’s oldest traditional alcoholic beverage: a milky, effervescent rice wine brewed with nuruk fermentation starter, offering a sweet, tangy, and gently fizzy profile.

Dating back thousands of years, makgeolli was historically a home-brewed farmer’s drink (nongju). It is brewed using rice and nuruk, a wild wheat-and-yeast fermentation starter that speeds up the brewing process. Even with a fast brew, traditional makgeolli still takes 7 to 10 days to make.

The flavor is slightly sweet, with a pleasant sour and tangy aftertaste, often leaning floral or fruity depending on the maker. It has an off-white, chalky appearance and a milky body. Unfiltered rice sediment naturally settles at the bottom of the bottle, so give it a gentle swirl before pouring. We love drinking makgeolli from traditional shallow brass or ceramic bowls alongside hot kimchi pancakes (kimchijeon) and sizzling Korean barbecue.

Cheongju (Clear Rice Wine)

Cheongju is a crisp, refined clear rice wine produced by straining fermented rice mash, celebrated for a clean, delicate finish similar to premium sake.

While makgeolli is cloudy, rustic, and full-bodied, cheongju is its clear counterpart. It is found all over Korea and has historically been brewed during the cold winter months between November and March.

To make it, steamed rice, water, and fermentation starter are left to ferment for 16 to 25 days at cool temperatures (between 57°F and 61°F). The wine is then carefully filtered, leaving behind a pristine, luminous liquid. Cheongju is crisp and gently sweet. It drinks wonderfully on its own, but it is also a staple in Korean kitchens for braising and creating traditional Korean side dishes.

Baekse-Ju (Korean Herbal Rice Wine)

Baekse-ju is a golden, fermented glutinous rice wine infused with eleven traditional medicinal herbs, most notably Korean ginseng, ginger, and licorice root.

Pronounced “Bek-Se-Ju,” this traditional herbal rice wine translates literally to “100-year wine.” The myth behind the drink claims that because of its potent blend of ginseng and herbs, drinking it will help you live to 100 years old.

It is often served in an old-fashioned bottle without flashy branding, so it isn’t always the first choice for younger crowds on a wild night out, but it’s an absolute must-try when exploring traditional Korean drinks. Despite the long list of botanical ingredients, baekse-ju is remarkably smooth, earthy, and mellow, making it a fantastic pairing with rich spicy Korean dishes.

Hongju (Jindo Island Red Spirit)

Hongju is a vibrant ruby-red distilled liquor crafted exclusively on Jindo Island using fermented grain and the medicinal roots of the jicho plant.

Hongju is made in South Jeolla province on Jindo Island and dates back over a thousand years, once prized as a royal gift presented to the kings of the Joseon Dynasty. What makes it visually stunning is its brilliant crimson-red color, which comes from filtering the distilled grain spirit through jicho (gromwell) roots.

The roots are rare and seldom used in other Korean beverages. At around 40% ABV, it packs a serious punch, yet it remains surprisingly smooth, mild, and intensely fragrant on the palate. If you see this bright red bottle displayed at a specialty bar or market, definitely give it a try.

Soju (South Korea’s National Spirit)

Soju is South Korea’s national clear distilled spirit, traditionally made from rice or starches like sweet potato, famous for its smooth finish and iconic green bottles.

Ah, soju. Easily our favorite Korean drink! There’s just something indescribable about sitting around a table with good food and a bottle of soju. Many people describe it as Korean sake, but while they share some similarities, soju has its own distinct character.

It is a completely clear spirit, usually clocking in with a relatively low alcohol content (around 16% to 20%), making it clean and refreshing alongside rich Korean food. Soju is served as a shot, and drinking it comes with our favorite Korean social customs: never pour your own soju. Instead, you pour for your dining companions and let them pour for you, always holding or receiving the glass with two hands. When you take the shot, never face elders or friends directly across the table—simply turn your head to the side to drink. It takes a little getting used to at first, but it quickly becomes second nature.

Somaek (The Soju & Beer Combination)

Somaek is Korea’s ultimate table cocktail, created by dropping a shot of smooth soju directly into a glass of crisp, ice-cold Korean lager.

If you travel to Seoul, be prepared to see locals drinking beer and soju at the exact same time. We’ve spent evenings out at dinner with Korean friends where bottles of both were ordered right away. We would sip cold draft beers at our own pace while the soju was poured for shared toasts—and eventually, the two were mixed together to make somaek (a blend of soju + maekju).

The light, bubbly carbonation of Korean lagers like Cass cuts the alcohol bite of the soju completely. Diners will often vigorously tap a spoon or chopsticks into the glass to create a dramatic, foaming whirlpool that blends the two together instantly.

Korean Fruit Wines – Podoju, Maesil-Ju, and Bokbunja-Ju

Korean fruit wines (gwasilju) are traditional sweet, full-bodied wines made by fermenting or steeping ripe fruits like black raspberries, wild grapes, and Asian plums.

There is a huge variety when it comes to Korean fruit wine, ranging widely in flavor and alcohol content. While we aren’t typically huge fruit wine drinkers, it was a lot of fun tasting our way through the different varieties:

• Bokbunja-Ju: Made from wild black raspberries, this sits between 15% and 19% ABV. It is beautifully sweet, deep red in color, and almost syrup-like in texture.
• Podoju: Traditionally made using grapes (and sometimes blended with cherries or pomegranates), this fruit wine has an alcohol content around 21% and has historically been used for medicinal purposes.
• Maesil-Ju: Crafted from ripe green Asian plums, usually around 20% ABV, offering a tart, floral, and digestive-friendly balance.

These fruit wines make a wonderful accompaniment to Korean desserts or can be enjoyed completely on their own as a sweet evening nightcap.

Korean Beer – Hite, Cass, and Gangseo

Korean beer focuses on ultra-crisp, light-bodied American-style lagers engineered specifically for high-carbonation refreshment alongside rich, savory food.

While Koreans have a reputation for working hard, they also love unwinding with beer—South Korea consistently ranks high globally for beer consumption. Mass-produced lagers like Hite, Cass (Eric’s personal favorite), and Gangseo dominate restaurant tables, sold in bottles, cans, and on draft.

During our trips to Seoul, we noticed a 16 oz bottle of Hite or Cass in a local spot averaged between $2.50 and $4.00, while a sharing pitcher ran around $6 to $10. These beers are intentionally light, dry, and highly effervescent, making them the ultimate palate cleanser against garlic, spice, and sizzling barbecue. If you’re looking for more variety, Seoul also has a rapidly growing craft beer scene with great taprooms across the city.

Banana Mat Uyu – Korean Banana Milk

Banana Mat Uyu is an iconic, nostalgic sweet dairy drink packaged in a signature barrel-shaped bottle, blending sweet banana flavoring with creamy milk.

Made with roughly 80% milk, Banana Mat Uyu is a staple across South Korea, loved by children and adults alike. It was originally introduced in the 1970s to help address nutritional deficits and encourage milk consumption, and today it carries a huge wave of childhood nostalgia for Koreans.

It reminds us a lot of a sweet yogurt drink that you can grab for a quick morning breakfast or an easy afternoon snack from any 24-hour convenience store.

Omija Tea (Five-Flavor Magnolia Berry Tea)

Omija tea is a traditional herbal infusion brewed from dried Schisandra magnolia berries, famous for stimulating all five tastes: sweet, sour, bitter, salty, and spicy.

In all of our tea-drinking experiences around the world, we had never tasted tea made from dried magnolia berries until traveling in Korea. The berries are a gorgeous vibrant red, similar in tone to jujubes.

Native to Korea, they are nicknamed the “five-flavor fruit” because every sip reveals distinct layers of sweet, sour, bitter, spicy, and salty notes. You’ll find omija tea served steaming hot with a touch of honey during winter or served over ice as a refreshing summer punch.

Dawn 808 (Korea’s Famous Hangover Drink)

Dawn 808 is South Korea’s legendary patented hangover drink, formulated with brewed alder tree, rowan berries, and oriental raisin tree extracts.

If you end up drinking a little too much soju or beer during your trip—much like we have!—look for Dawn 808 in the convenience store coolers. It is considered by many Koreans to be the ultimate morning recovery drink. It is reportedly the first patented hangover drink in the world, and legend has it that it earned its name because it took 808 experimental batches to get the herbal formula right.

Full disclosure: the flavor is not for everyone, including Eric. It is intensely earthy and medicinal. But people don’t drink Dawn 808 for a gourmet taste experience—they drink it for the results so they can take on the next day without a pounding headache.

Daechu Tea – Dried Jujube Tea

Daechu tea is a rich, naturally sweet Korean herbal tea made by slow-simmering dried red dates (jujubes) until they produce a fragrant, deep-amber infusion.

If you aren’t familiar with jujubes, they are small, berry-like fruits often referred to as Chinese dates, long celebrated in Korea for their medicinal properties to soothe coughs and fatigue.

The dried berries are dark red, producing a rustic brown brew when simmered. While the dark color might seem unassuming, daechu tea has a lovely, natural fruit sweetness that feels deeply nourishing when you need a caffeine-free break.

Oksusu-cha – Korean Corn Tea

Oksusu-cha is a mild, caffeine-free daily tea brewed from roasted whole corn kernels, offering a comforting, savory, and toasted-grain flavor.

Oksusu-cha is a staple found in almost every Korean home, and restaurants will often place a pitcher of it on your table instead of plain tap water. While “corn tea” might not sound like the most inviting drink to Western ears, it is deeply comforting once you try it.

Because Amber and I have visited Korea during the freezing winter months, our experience has been with piping hot mugs of oksusu-cha. It has a mild, nutty, toasted flavor with zero bitterness, making it wonderfully pleasant for warming up your hands between meals.

Sikhye (Sweet Rice Punch)

Sikhye is a traditional sweet Korean beverage brewed from malted barley water and cooked white rice, served ice-cold with floating grains of soft rice.

Made using malted barley flour, sugar, water, and cooked rice, sikhye is a popular celebratory drink enjoyed by locals during traditional holidays like the annual Harvest Festival (Chuseok) and New Year’s.

The grains of cooked rice floating in the drink give it an unusual texture, but it is well worth getting used to because the flavor is delightfully sweet and malty. You can find sikhye served in traditional teahouses, chilled in cans from subway vending machines, or served as a digestive aid after a long session at a Korean bathhouse.

Where To Find Traditional Korean Drinks

Our travels to Korea have been limited to Seoul, the capital of Korea. With that in mind, there is no shortage of places to find any or all the traditional Korean drinks in our guide. After all, Seoul is one of the most modern cities in the world.

For alcoholic Korean drinks like soju, Korean beer, and Korean fruit wine, you’ll find these in bars and restaurants all across Seoul. Drinking alcohol with a meal is a popular activity in Korea.

If you are looking for Korean craft beer in Seoul, there are easily dozens of Korean craft beer bars spread around the city. You’ll also find alcoholic drinks in supermarkets and convenience stores.

For non-alcoholic Korean drinks like tea, Seoul has tons of great teahouses you can visit. These teahouses offer a wide range of traditional Korean teas.

They are a great place to escape the noise and commotion of Seoul. Much like neighboring Japan, you’ll find tons of vending machines in Korea selling everything from coffee and tea to energy drinks and sodas.

Frequently Asked Questions About Korean Drinks