Munbaeju, a traditional Korean liquor made of grains, including non-glutinous millet and red sorghum (Courtesy of KOCIS)

Amid rising interest in Korean culture and food, traditional Korean alcohol is also gaining attention.

Soju, the clear liquor that comes in an iconic green bottle, is an inseparable part of daily life in Korea. It is consumed everywhere and appears often in Korean dramas where characters enjoy shots with samgyeopsal (grilled pork belly).

Exports of the milky rice wine makgeolli have been rising steadily. In 2021, they amounted to US$15.7 million, up 27.6 percent from 2020, according to the Korea Customs Service.

In an effort to raise awareness of the varieties of Korean alcohol, the Korean Culture and Information Service (KOCIS) recently released an English-language book titled “Hidden Charms of Korea: Sool.” Sool, or sul, is the generic Korean word for alcohol – fermented, distilled or diluted.

The 112-page book introduces not only the popular soju and makgeolli, but less familiar types of Korean alcohol. It also suggests the best Korean cuisine to pair with each traditional liquor.

The cover of “Hidden Charms of Korea: Sool” (Courtesy of KOCIS)

Under the main theme of “Sool-ution,” the book comprises three chapters – “Soothing the soul,” “Fusion of traditional and hip” and “Loved by Koreans and the world.”

“Soothing the soul” covers makgeolli and lesser-known traditional liquor, including munbaeju, which is made with grain but has the scent of pears; leegangju, which is the leading homemade liquor of Jeonju; gamhongno, a liquor with centuries of storied legacy; and Jeju omegi malgeunsul, which is millet-fermented liquor found on Jeju Island. 

It introduces not only the special features of the different types of liquor, but also some of the masters who have struggled to keep traditional methods of alcohol-making alive.

“Whiskey, vodka and wine are all great alcoholic beverages, but traditional Korean liquor does not pale in comparison,” Moonbaesool CEO Lee Seung-yong said of the merits of traditional Korean alcohol in the book. 

 Nuruk, wheat-based yeast, made in the traditional method (Courtesy of KOCIS)

“Fusion of traditional and hip” discusses the combination of traditional and contemporary liquor cultures in Korea. It contains a comparison of diluted soju and distilled soju; local craft beer companies that fight prejudice against Korean beer; and some “premium” traditional liquor that uses new methods.

“As consumption patterns change in reflecting higher incomes, a variety of premium liquor and alcoholic beverages are being released,” Kim Tae Wan, principal research scientist at the Korea Food Research Institute’s Traditional Food Research Group, is quoted as saying in the book. “Soju demand is expanding from cheap and simple flavored diluted kinds represented by green bottles to expensive versions with more flavor.”

In “Loved by Koreans and the world,” liquor experts explain how to enjoy traditional Korean liquor and offer glimpses into Korea’s drinking culture. 

Yoon Sook-ja, director of the Institute of Traditional Korean Food in Seoul, said Korean alcohol tastes better when paired with Korean dishes. Yoon recommends nokdujeon (mung bean-based pancakes), pork and kimchi with makgeolli. 

Bokbunjaju (raspberry wine) goes well with Gaeseong-style muk muchim (mung bean jelly salad), while oiseon (stuffed cucumbers) are great with beer, according to Yoon. She recommends pairing soju with Gaeseong-style marinated and grilled pork. Gaeseong is now a North Korean city near the inter-Korean border.

The PDF version of the book is currently available in English at Korea.net. Editions in nine other languages will be released soon (https://www.korea.net/Resources/Publications/About-Korea/view?articleId=9993#).

 Surrounded by nature and greenery, Jeju Island Brewery uses only traditional ingredients like nuruk yeast and grains to create alcohol. (Courtesy of KOCIS)