Soju is Korea’s most iconic and consumed alcohol—apparently the average Korean downs 53 bottles of soju a year. Soju was traditionally a distilled liquor made with rice, water, and nuruk (a Korean fermentation starter). Nowadays, most commercial soju tends to be a neutral spirit mixed with sweeteners, usually clocking in between 12 to 20% ABV.

It has a crisp but neutral flavor, like an easier-to-sip vodka—perhaps that’s one reason why it’s a constant presence in every popular K-drama. Soju is often described by Koreans as tasting clean, sweet, or smooth.

Usually, the first shot tastes intense and bracing, like harsh rubbing alcohol, but finishes without any aftertaste. Rather, each consecutive shot tastes milder and easier than the last. And therein lies soju’s inherent danger!


Soju dos and dont's

There are some rules and a little social math when it comes to pouring and consuming soju with friends. Korean drinking is all about showing respect and taking care of each other, even when you’re just hanging out. So before you pick up that green bottle, do a little prep.

Keep it cold. Soju tastes best when it’s been refrigerated which mellows out that alcohol burn.

Use the right glassware. Soju is always poured into glasses, usually shot glasses.

Don’t serve yourself. Never pour your own glass. Instead set the bottle down or hand it to another person to do it for you.


Ways to drink soju

Soju is mostly drunk neat, by the full or half shot. Cheers on the first pour (Koreans like to say “First shot, one shot”), then down the first glass before immediately refilling.  Koreans cheers throughout the night to encourage each other to drink.


If drinking soju straight is not your speed, try it in a somaek. Somaek, a portmanteau of “soju” and “maekju” (Korean for beer), is a popular way to dilute and consume soju. Start with a shot of soju in a glass and top with beer, then adjust the ratio based on your preference. Use a spoon to mix the soju and beer together.


Soju bomb: Prep a somaek glass half full of beer, and drop in a shot glass filled with soju (yes, shot glass included). Chug immediately.


Foods to pair with soju

In Korean culture you would never think to offer someone alcohol without food to accompany it. There is even a food category for it: anju. Anju can range from smaller banchan style dishes to larger shareable sides and entrees. 

However, anything can be anju as long as it pairs well with the drink of choice. For soju, you want something that can stand up to the alcohol’s bracing clarity. It could range from anything to meat, fried vegetables, and seafood. Try with Japchae, Bibimbap, Tteokbokki, Gimbap, Mandu, Chicharon etc! So, the next time you sit down to enjoy a Korean meal, be sure to have a bottle of soju on hand to complete the experience. Cheers to delicious food and great company!


Find and taste all the different flavours  here!