Soju in South Korea!

Contrary to popular belief, South Korea holds the prize for the heaviest drinker of strong alcohol with an average of 13.7 shots per week!

Alcohol has always played a big role in Korean society. By nature reserved, they take advantage of meals or outings with friends to get rid of this shyness: it is a good way for them to open up to others and let their feelings speak. Unsurprisingly, the most consumed alcohol there is Soju, every K-drama lover must have seen it at least once! How to miss it with its iconic green color!

In theory, this love of soju comes with a certain etiquette, unspoken rules that dictate how Koreans drink in society. These rules obviously depend on who you are with, these standards being much less formal if you are just drinking with close friends and not with your boss. For example, it is frowned upon to pour your own glass of soju, the custom is to have someone else serve at the table who will refuel everyone. In Korean tradition, one must also use both hands to give and receive good; and that applies to the glass of soju as well.

Recipe :

Rice flour must first be fermented in boiling water for a few days, until it tastes sour and a little bitter. Then in a second step, mix some “nuruk” ferment with steamed sticky rice and finally stir the 2 preparations. After fermentation, we distill and we obtain the expected result!

He is the great elder of the family. Rice or wheat alcohol fermented with yeast and water, it offers a tangy, delicate, and slightly aggressive flavor. With an alcohol level between 6 and 13, it is usually sold in white plastic bottles. It is served with a ladle in small bowls.

Bekseju:

From the fermentation of sticky rice, this alcohol is brewed with twelve spices and herbs including ginger, liquorice, cinnamon ... but especially with red ginseng highly esteemed for its energizing properties: a product known to Koreans. It is a refined drink with a fruity taste.