Korean Alcohol for Beginners: Where to Start

Korean traditional alcohol (전통주, jeontonju) covers a much wider range than the soju and beer most people know. There are over 1,000 registered traditional alcohol products in Korea, spanning six main categories:

• Makgeolli — Milky, mildly sweet rice wine. 5-8% ABV. The most approachable starting point.
• Cheongju — Clear, refined rice wine. 13-16% ABV. The elegant filtered version of makgeolli.
• Yakju — Premium fermented rice wine, often with added herbs or ingredients. 11-16% ABV.
• Traditional soju — Distilled rice spirit. 25-45% ABV. Complex and aromatic — not the green bottle kind.
• Fruit wine — Made from plums, berries, citrus, and more. 10-19% ABV.
• Liqueurs — Spirits infused with herbs, flowers, or honey. Variable ABV.

For a deep dive into each category, see our complete types overview.

The best way to start is to match Korean alcohol to flavors you already enjoy:

If you have no preference, start with makgeolli. It is low in alcohol, naturally sweet, and almost universally liked on first taste.

Korean traditional alcohol spans a wide ABV range. Here is a guide organized by alcohol strength:

• Light (4-8% ABV) — Makgeolli, some sparkling rice wines. Comparable to beer. Easy for casual drinking, social settings, and warm weather. Start here if you are alcohol-sensitive.
• Medium (10-16% ABV) — Cheongju, yakju, fruit wines. Comparable to wine. Good for meals, slower drinking. Most of Korea's most interesting traditional products fall in this range.
• Strong (25-45% ABV) — Traditional soju, premium distilled spirits. Comparable to whiskey. Sip slowly in small portions. These are for when you want to appreciate deep, complex flavors.

A common beginner mistake is jumping straight to traditional soju at 40%. Start with the lighter categories and work your way up as your palate develops.

If you can only try a few bottles, these five represent the best introduction to Korean traditional alcohol:

1. Any fresh makgeolli — Look for one with a short shelf life (indicating it is unpasteurized and alive). The freshness, mild sweetness, and slight fizz make it the friendliest first experience.
2. Bohae Maesil-ju — The most widely available Korean plum wine. Sweet, aromatic, and easy to enjoy chilled or on the rocks.
3. Baekse-ju — A herb-infused cheongju that is gentle, slightly sweet, and widely distributed. Available at many Korean restaurants.
4. Hwayo 25 — If you want to try traditional soju, Hwayo at 25% is the most accessible entry point. Smooth enough to sip, complex enough to be interesting.
5. Gochang Bokbunja — A quality raspberry wine that appeals to anyone who enjoys red wine. Rich, fruity, and distinctly Korean.

All five are available at most Korean liquor stores and many online retailers.

Korean alcohol labels contain useful information once you know what to look for:

• 주류 종류 (Alcohol type) — Tells you the official category: 탁주 (takju/makgeolli), 약주 (yakju), 청주 (cheongju), 증류식소주 (distilled soju), 과실주 (fruit wine), 리큐르 (liqueur).
• 알코올 도수 (ABV) — Expressed as a percentage. Critical for knowing what you are getting into.
• 원재료 (Ingredients) — Traditional products list rice, nuruk, water, and sometimes additional ingredients like herbs or fruit. If you see "주정" (ethanol) as the first ingredient, it is a diluted/commercial product, not traditional.
• 제조일 / 유통기한 (Production date / Expiry) — Especially important for makgeolli. Fresh, unpasteurized makgeolli has a very short shelf life (2-4 weeks). Check before buying.
• 용량 (Volume) — Typically 375ml or 750ml for traditional products.
• 전통주 (Traditional alcohol) certification — Products with this designation have met government standards for traditional brewing methods. It is a good quality indicator.

Finding authentic Korean traditional alcohol depends on your location:

• In Korea — Traditional liquor shops (전통주 판매점), department store food halls, and specialized online platforms like Suldam or The Sool. Convenience stores carry some traditional products, but the selection is limited to popular brands.
• Outside Korea — Korean grocery stores (H Mart, Lotte, etc.) carry a small selection, typically maesil-ju, bokbunja, and some makgeolli. Online Korean alcohol retailers have expanded significantly and ship internationally in some regions.
• Restaurants — Many Korean restaurants outside Korea now feature traditional alcohol menus. Ask for recommendations — staff often know their products well.

For detailed purchasing advice, see our buying guide.

Korean alcohol and food are inseparable. Here are the simplest pairing principles to start with:

• Makgeolli + pancakes — Makgeolli with pajeon (green onion pancake) is the most classic and easiest pairing. The tangy, creamy drink and savory, crispy pancake are a natural match.
• Soju + grilled meat — Whether traditional or commercial, soju's clean character cuts through the richness of Korean BBQ.
• Cheongju + delicate dishes — Pair with sashimi, steamed dishes, or light vegetable sides. The refined wine does not overpower subtle flavors.
• Fruit wine + spicy food — The sweetness of fruit wines cools the heat of spicy dishes like tteokbokki or spicy stir-fries.
• When in doubt, fried chicken — Fried chicken (chimaek when paired with beer, but it works with everything) is the universal Korean anju that goes with any drink.

See our detailed food pairing guide for specific recommendations by drink type.