If you have ever stood in a Korean grocery store staring at shelves of milky bottles, clear spirits, and sweet canned drinks, you are not alone. When I first discovered H-Mart in Chicago after moving from Vancouver, I was amazed at the variety. Korean drinks go way beyond just soju — there is a whole world of fermented, sweet, and refreshing beverages to explore.
This guide covers everything: the alcoholic rice wines and spirits, the non-alcoholic sweet drinks, and exactly where to find them in US and UK stores. Let me walk you through them all.
Part 1: Korean Alcoholic Drinks
Makgeolli — The Milky Rice Wine
Makgeolli is a lightly sparkling, milky-white rice wine that is slightly sweet and tangy. It has a low alcohol content (about 6-8%), a creamy texture, and is traditionally drunk from a bowl. Growing up in Korea, I remember my dad pouring a bowl of makgeolli after a rainy day — there is something almost poetic about how Koreans match food and drink to the weather.
My American husband describes makgeolli as “a tangy rice smoothie with a kick” — not totally wrong! It pairs beautifully with savory Korean pancakes (jeon) or spicy dishes.
Karina’s Tip: Gently shake or swirl the bottle before pouring. All the rice sediment settles at the bottom. But open it slowly — it can fizz over!
Dongdongju — The Farmer’s Wine
Dongdongju is makgeolli’s rustic cousin. It is less filtered, so it contains more rice grains and has a thicker, grainier texture. Sometimes called “farmers’ wine,” it has the same alcohol content as makgeolli (6-8%) but a heartier mouthfeel. Dongdongju is much rarer to find outside Korea — you might spot it at Korean restaurants or special events, but not often in stores.
Soju — Korea’s Most Famous Spirit
Soju is a clear, distilled spirit with a clean, neutral taste. Think of it as Korea’s answer to vodka, but usually lower in alcohol (12-20%). It is the king of Korean BBQ nights and late-night meals. For cooking, soju works great in marinades — it helps tenderize meat and removes any strong odors. My husband loves the difference it makes in bulgogi.
Tip: If using soju for cooking, stick with classic or “fresh” soju brands. Avoid the sweetened fruit flavors for cooking.
Cheongju — The Refined Rice Wine
Cheongju is a clear, refined rice wine, sometimes compared to Japanese sake. It is smooth, subtly sweet, and often reserved for special occasions or ceremonial cooking. I use it in steamed fish or when making galbijjim (braised short ribs) for holidays. If you cannot find cheongju, a dry sake can work as a substitute.
Korean Alcoholic Drinks at a Glance
| Drink | Type | ABV | Appearance | Best For Cooking | Best For Drinking |
|---|---|---|---|---|---|
| Makgeolli | Rice wine | 6-8% | Milky white, unfiltered | Pancake batter, stews | Chilled, with savory snacks |
| Dongdongju | Rice wine | 6-8% | Thick, grainy | Braising | Bowl, with rice grains floating |
| Soju | Spirit | 12-20% | Clear | Marinades, tenderizing meat | Neat, with BBQ |
| Cheongju | Rice wine | 14-17% | Clear, light amber | Steaming, braising seafood | Sipped, chilled or warm |
Part 2: Non-Alcoholic Korean Drinks
Sikhye — The Sweet Rice Punch
Sikhye is a non-alcoholic sweet rice punch served ice cold. Made from malted barley and cooked rice, it has floating rice grains and a gentle, refreshing sweetness. In Korea, it is a favorite at saunas (jjimjilbang), family gatherings, or as a dessert drink after spicy meals.
When I introduced sikhye to my neighbors at a summer BBQ in Chicago, they were surprised by how sweet and refreshing it was. My kids love it with a few ice cubes on hot afternoons. The canned versions at Korean groceries are pretty close to homemade — look for them in the drinks aisle.
Where to Buy Korean Drinks in the US and UK
- H-Mart: My go-to in Chicago. Carries multiple brands of makgeolli (Kooksoondang, Jinro), soju, canned sikhye, and sometimes cheongju.
- Local Korean/Asian groceries: Check the refrigerated alcohol section for makgeolli and soju. Sikhye is often in the drinks aisle.
- Online retailers: Amazon and specialty Korean food sites ship sikhye and sometimes makgeolli where alcohol laws allow.
- Specialty bottle shops: In bigger cities like LA, NYC, and London, some shops specialize in Korean drinks.
Karina’s Tip: Fresh makgeolli in Korea is tangy, fizzy, and almost yogurt-like. The imported pasteurized bottles in US/UK stores are usually less fizzy and a bit sweeter. Still delicious, but slightly different!
FAQ: Korean Drinks
Is makgeolli the same as soju?
No. Makgeolli is a milky, low-alcohol rice wine. Soju is a clear distilled spirit, stronger and neutral-tasting.
Can I use soju instead of cheongju in cooking?
Yes, but stick to unflavored soju. Cheongju is smoother and less sharp.
Is sikhye alcoholic?
No, sikhye is a sweet, non-alcoholic rice drink. Great for all ages!
Do these drinks need refrigeration?
Makgeolli and dongdongju must be refrigerated. Soju and cheongju are shelf-stable but taste better chilled. Canned sikhye is shelf-stable until opened.
Are these drinks gluten-free?
Makgeolli and dongdongju are rice-based but some brands add wheat or barley — check labels. Sikhye uses malted barley, so it is not gluten-free. Soju and cheongju are typically gluten-free.
Which is best for beginners?
Start with makgeolli if you want a gentle introduction to Korean alcohol. For non-alcoholic, sikhye is a crowd-pleaser that everyone loves.
Have a question or want to share your experience? Join our Korean Food Discussion Forum.
Question of the Day
Which Korean drink are you most excited to try — makgeolli, soju, cheongju, or a sweet sikhye? Share your tasting adventures in the comments below!
For more Korean food and drink guides, browse our Korean Food 101 hub and the Where to Buy page. Cheers — or as we say in Korea, geonbae!
