Soju and beer

Soju is Korea's most iconic liquor. The familiar green-bottle soju is a diluted type, made by diluting neutral spirit with water, with sweeteners or other permitted additives in some products, while traditionally distilled soju also exists. It is clear and clean-tasting, drunk in small shot glasses, and paired with almost any food, from barbecue to raw fish and stews.

As of 2026, standard green-bottle soju is typically around 15 to 16 percent alcohol by volume, and it has been getting gradually lower over the years. Fruit-flavored soju is milder, while traditional distilled soju is often much stronger. Check the label for the exact percentage.

Somaek is a hugely popular Korean mix of soju and maekju (beer). Pour a little soju into a beer glass and top it with beer; everyone has their preferred ratio, and some tap the glass with a spoon to create foam. It goes down easily, so pace yourself.

Fruit soju is flavored with grapefruit, green grape, peach, apple and other fruits. It is sweeter and lower in alcohol than regular soju, making it popular with people who find plain soju too harsh. Because the alcohol is hard to taste, keep track of how much you drink.

Mainstream Korean beers are mostly light, crisp lagers, which many feel pair well with rich, spicy Korean food. In recent years, craft breweries and pubs have multiplied, so you can now find a wide range of styles across the country.

Under Korea's Juvenile Protection Act, people can buy alcohol from January 1 of the year they turn 19. Bars and convenience stores may ask for ID, so carry your passport. For the precise rules, check the relevant law and official guidance.

Yes, Korean convenience stores and supermarkets sell soju, beer, makgeolli, wine and more. You may be asked for ID to verify your age. Drinking beer at tables outside convenience stores is common, but it may be prohibited in some places.

Public drinking is not banned outright in Korea, but some local governments designate certain areas, such as parks and children's playgrounds, as alcohol-free zones with fines for violations. Always check signs on site. Causing a drunken disturbance can lead to penalties.

In Korea, driving with a blood alcohol concentration of 0.03 percent or higher is a crime, and enforcement is strict. If you have had any alcohol, do not drive; use a designated driver service, public transport or a taxi. Bicycles and electric scooters are also subject to drunk riding rules.

Food eaten with alcohol is called anju in Korea. Popular choices include pork belly, raw fish, pancakes, spicy sea snail salad, chicken feet, dried snacks and fish cake soup. Many bars expect you to order at least one anju with your drinks.

A pojangmacha is a tented street bar serving drinks and snacks, a familiar sight in Korean dramas. People enjoy udon, fish cake soup, chicken feet and grilled hagfish with soju. Many indoor bars now copy the pojangmacha style. Some prefer cash payment.

Soju is poured into small shot glasses and either downed in one go or sipped. The first glass is often taken together after a toast. It is usually served chilled. Alternate with water and food, and drink at a comfortable pace.

You may see people swirl a soju bottle to make a whirlpool or smack its bottom before opening it. Mostly this is just for fun. Some say it began as a way to mix sediment in older soju, but that is not confirmed. You do not need to do it.

Many Korean bars stay open late, and it is common to find places serving until the early hours. In nightlife districts some run all night. Hours vary by venue, so check in advance and plan how you will get home.

If you do not drink, simply say politely, "sul-eul mot masyeoyo" (I cannot drink). You can accept a glass and just touch it to your lips, or toast with a soft drink. Pressuring people to drink is increasingly frowned upon in Korea.

Koreans often eat hangover soups such as soybean sprout soup, dried pollack soup and haejang-guk. Convenience stores also sell hangover drinks and jellies, though their effects vary from person to person. Drinking plenty of water and resting remain the basics.

In Seoul, areas such as Itaewon, Gyeongnidan-gil, Seongsu-dong and Euljiro have many craft beer pubs. Jeju, Busan and other regions have local breweries and taprooms too. Some offer brewery tours, so check individual breweries if you are interested. Each brewery has its own styles, so comparing them is part of the fun.

You can, but as a liquid it is restricted in cabin baggage. Duty-free purchases can be carried on if they stay sealed in a tamper-evident bag with the receipt until your final destination, among other conditions. Otherwise, pack bottles carefully in checked luggage. Each country has its own duty-free allowance and import rules for alcohol, so check before you travel.

Soju is relatively inexpensive in supermarkets and convenience stores, but restaurants and bars charge considerably more. Prices differ by region and venue. Check the menu or shelf label for current prices. Drinks are usually ordered by the bottle, and tourist-area restaurants may charge more.

Yes, many regions have their own locally popular soju brands. When you travel to places like Busan, Daegu, Gwangju or Jeju, you will see brands that differ from those common in Seoul. Trying the local soju in each destination is a fun experience.