K-Culture
Hidden charms of Korea - SOOL
Korean culture is taking the world by storm. Spanning popular culture such as pop music, TV dramas and films, Hallyu (Korean Wave) is expanding its influence in sectors like literature and performing arts. Korean food is no exception. From dishes served at Buddhist temples to kimchi, bulgogi (marinated grilled beef) and bibimbap (bowl of rice mixed with meat and assorted vegetables), Korean cuisine is loved by people around the world.
Despite the global fervor for many aspects of Korean culture, alcohol is relatively lacking in recognition. Booze is a must in a setting with good music, dance and food. So why is Korean alcohol relatively unknown to most outside of Korea?
The Korea.net series "Hidden charms of Korea – Sool" explores the nation's alcoholic beverages and culture and the stories behind them.
Soju, which is widely known as coming in a green bottle as shown in numerous Korean films and TV series, and makgeolli (milky rice wine) comprise a small sample of the wide diversity of Korean alcohol. In the past, Koreans made alcohol in creative ways with ingredients depending on the weather and region. This series is thus an extensive look at the largely unknown appeal of Korean alcohol to be shared with the world.
My review of KOCIS’ ‘Hidden Charms of Korea: SOOL’
The Korean Culture and Information Service (KOCIS) under the Ministry of Culture, Sports and Tourism recently released its English-language guide, ‘Hidden Charms of Korea: SOOL’, which explores the relatively unsung charm of the land — its traditional alcoholic beverages and the drinking culture.
Feb 22,2023
The today and tomorrow of Korean alcoholic beverages
The global alcoholic beverage market is rapidly changing, says Ryu Insu, director of Korean Liquor Research Lab. He explains Korea.net readers about the potential and future of Korean drinks or sool that becomes the hippest things for young people these days. Find more
Dec 08,2022
Exhaustive guide for those curious about Korean alcoholic beverages
Traditional alcoholic beverages are taking off on the mainstream booze market in Korea, says Lee Ji Min, specialist in traditional Korean alcoholic beverages and the director of Daedongyeojudo, a platform promoting the nation's traditional sool. Lee explains the charms of sool with Q & A for non-Koreans who wish to learn more about traditional Korean booze.
Dec 01,2022
My sool obsession
I moved to Seoul in 2005 to study Korean history, and hopefully, earn a degree. The adventure saw many late nights fueled by green bottle soju, Korea's mass-produced swill.
Nov 24,2022
From boilermakers to luxury drinks, 4 experts discuss Korean booze culture
Rapper Psy's music video "Hangover" from 2014 offers a glimpse of Korean drinking culture. About eight years after this song's release, Korea has seen many changes in its market and culture of consuming alcohol.
Nov 17,2022
Traditional Korean booze shines via 5 tastes, beautiful scents
Traditional Korean alcoholic beverages have five tastes: sweet, sour, bitter, astringent and spicy. Usually sporting a golden color, such drinks also have the beautiful scents of flowers and fruit. Park Rok-dam, the director of the Korea Studio Sool, talks about the charms of the Korean traditional booze. Find more
Nov 10,2022
Traditional booze wins over seven Honorary Reporters at tasting session
The silky and milky wine makgeolli, dark yellow yakju (rice wine) and crystal clear soju (liquor). All of these traditional alcoholic drinks of Korea are poured into glasses with a ringing sound. Seven Honorary Reporters held a glass with one hand under their sleeves around the wrist according to Korean drinking etiquette. Every time they took a sip, admiration burst out.
Oct 27,2022
Pairing Korean food with booze (2): soju and beer
Yoon Sook-ja, director of the Institute of Traditional Korean Food, recommends pairing dwaeji bulgogi (marinated grilled pork) with soju (clear liquor), and oiseon (suffed cucumber) with beer. Let's find out why and explore beautiful cuisine.
Oct 20,2022
Pairing Korean food with booze (I): makgeolli and raspberry wine
Dubbed an "ambassador of Korean food," Yoon Sook-ja, director of the Institute of Traditional Korean Food in Seoul, says Korean alcoholic drinks are tastier when paired with Korean dishes. Based on her recommendations, Korea.net in a two-part series present food pairings that make the most popular kinds of booze in Korea -- makgeolli (milky rice wine), soju (clear liquor), beer and fruit wine -- more enjoyable. This is the first part. Find more
Oct 13,2022
A warm and familiar feeling: drinking makgeolli in Korea
Nicaraguan Ambassador to Korea Rodrigo Coronel revealed his love for makgeolli. During the first year of stay in Korea, the diplomat said he discovered the charm of the Korean milky rice wine and tasted so far 28 kinds of maekgeolli varieties. He said makgeolli makes him feel like he is at home. Find more
Oct 06,2022