Korean drinking culture is a fascinating aspect of Korean life, where people gather to share food, drinks, and stories. Soju and Makgeolli are two popular alcoholic beverages that have been enjoyed for centuries in Korea. In this guide, we will delve into the history, traditions, and etiquette surrounding these beloved drinks.
Soju:
Soju is a clear distilled liquor that is typically made from rice, wheat, or barley. It has a high alcohol content, usually ranging from 16% to 45%, depending on the brand. Soju is considered the national drink of Korea and is enjoyed by people of all ages and social classes.
History of Soju:
The history of Soju dates back to the 13th century during the Mongol invasions of Korea. Mongolian troops brought a distilled liquor called arak to Korea, which was then adapted and improved by the locals to become Soju. The earliest record of Soju production dates back to the 16th century during the Joseon Dynasty.
Traditions of Soju:
One of the most significant traditions surrounding Soju is the way it is poured and consumed. Soju is typically served in a small shot glass called a shot glass or chamdol (참돌), which is often accompanied by a small dish of food, such as kimchi, fried chicken, or fish cakes. It is customary for the oldest or most senior person at the table to pour the Soju for the group.
Etiquette of Soju:
Drinking Soju is considered a social activity in Korea and is often accompanied by a set of rules and etiquette that should be observed. Here are a few things to keep in mind when drinking Soju in Korea:
Always pour and receive Soju with two hands: This is a sign of respect and shows that you acknowledge the person you are pouring or receiving Soju from.
Do not pour your own Soju: It is customary for someone else to pour Soju for you, and it is considered impolite to pour your own.
Always wait for the oldest or most senior person to begin drinking before taking your first sip.
Do not fill your own glass: It is customary for others at the table to fill your glass for you.
Never turn down a drink: Refusing a drink is considered rude, and it is best to accept the drink and take a small sip if you do not want to drink the entire glass.
Makgeolli:
Makgeolli is a traditional Korean rice wine that is made by fermenting rice with a special yeast called nuruk. It has a milky-white color and a sweet, sour, and slightly carbonated taste. Makgeolli has a lower alcohol content than Soju, typically ranging from 6% to 8%, and is often enjoyed as a refreshing and light alternative to other alcoholic beverages.
History of Makgeolli:
The history of Makgeolli dates back to the Goryeo Dynasty (918-1392), where it was commonly consumed by farmers and peasants as a way to stay hydrated during long working hours in the fields. It was also used as a medicinal drink to treat various ailments. Makgeolli became more popular in the Joseon Dynasty (1392-1910), where it was enjoyed by the aristocracy and became a staple of traditional Korean culture.
Traditions of Makgeolli:
One of the most significant traditions surrounding Makgeolli is the way it is served. Makgeolli is typically served in a large metal or ceramic bowl called a bap (밥), which is shared among the group. The bowl is often accompanied by small bowls of food, such as pajeon (green onion pancake),
Etiquette of Makgeolli:
Drinking Makgeolli also has its own set of rules and etiquette that should be observed. Here are a few things to keep in mind when drinking Makgeolli in Korea:
Use a strainer when pouring Makgeolli: Makgeolli is often served unfiltered, which means that it contains small particles of rice. When pouring Makgeolli, it is customary to use a strainer to remove the particles.
Use both hands when pouring and receiving Makgeolli: Similar to Soju, it is customary to use both hands when pouring and receiving Makgeolli as a sign of respect.
Wait for the oldest or most senior person to begin drinking before taking your first sip.
Do not drink from the communal bowl: Makgeolli is traditionally served in a communal bowl, but it is considered impolite to drink directly from the bowl. Instead, pour the Makgeolli into a small individual bowl and drink from there.
Do not pour your own Makgeolli: It is customary for someone else at the table to pour Makgeolli for you, and it is considered impolite to pour your own.
Do not leave the bowl empty: It is considered impolite to leave the communal bowl empty, so make sure to pour the remaining Makgeolli into your individual bowl and finish it.
In conclusion, Soju and Makgeolli are two traditional Korean drinks that are deeply rooted in Korean culture and history. They are both enjoyed as a way to socialize, bond, and celebrate with friends and family. Observing the etiquette and traditions surrounding these drinks is a way to show respect for Korean culture and to connect with the people around you. So, the next time you find yourself in a Korean drinking situation, remember to pour and receive Soju and Makgeolli with both hands and never pour your own drink. Cheers!