The Secrets of Korean Drinking Culture : Their Passion and Their Two Faces
Based on personal experience, here are the six most frequently asked questions by foreign visitors or viewers of Korean dramas who find Korean drinking culture fascinating. While these things are natural to Koreans, they are often a source of curiosity for travelers.
1. "Why do Koreans turn their heads when drinking in
front of older people?"
In Korea, it is considered highly disrespectful to drink while directly facing parents or significantly older individuals. This practice stems from the remaining influence of Confucian culture, which places a strong emphasis on age differences and social hierarchies. Turning one's head slightly when drinking with a senior is a unique Korean gesture demonstrating respect and courtesy toward the other person. A slight turn is sufficient; an exaggerated movement is unnecessary.
2. "What is the golden ratio for 'Somaek,' the mixture
of Soju and beer?"
Soju is the most frequently consumed alcoholic beverage during social gatherings. It is common practice to begin by making Somaek and drinking one or two refreshing glasses before moving on to food and neat Soju. The most preferred ratio for Somaek is generally 30% Soju to 70% beer (or a 3:7 ratio). This is called the "golden ratio" by Koreans because it masks the distinct alcohol aroma of Soju while smoothly maximizing the refreshing qualities of the beer. Generally, drinking Somaek serves as a signal that the drinking session has officially begun.
3. "Why is it always necessary to order food (Anju)
at a bar?"
Unlike Western pubs, Korean culture places significant importance on the gastronomic experience where alcohol and food are harmonized. The purpose is to protect the stomach from strong liquors like Soju, while enhancing the flavor of the alcohol by pairing it with the most suitable side dishes. These dishes serve both as snacks and as meal replacements. In many cases, a dinner meal is entirely replaced by Anju and alcohol.
4. "Why do Koreans move to multiple locations
(Round 1, Round 2, Round 3) while drinking?"
This practice occurs because Koreans enjoy refreshing the atmosphere by changing locations rather than staying in one place for an extended period. The first round typically focuses on a substantial meal, the second round involves light beers or fried chicken, and the third round often continues at a karaoke room, building camaraderie throughout the night. Although this culture has diminished significantly since the COVID-19 pandemic, many people still feel disappointed if a gathering ends after only the first round.
5. "Why do people clink their glasses at different heights
when making a toast?"
Lowering one's glass slightly below a senior's glass when clinking is another essential matter of etiquette. It is an expression of humility and respect, signifying the elevation of the other person and the lowering of oneself. This is considered a fundamental courtesy rather than a strict requirement.
6. "Is it rude to pour one's own drink or to pour a drink
with one hand?"
In social drinking environments, it is customary for the person sitting next to or across from you to refill your glass when it is empty. Generally, letting someone pour their own drink is avoided, as it is perceived as lacking affection or warmth. Furthermore, pouring liquor for a senior respectfully and slowly using both hands to hold the bottle, rather than just one hand, is the fundamental Korean drinking etiquette.
[ Korean BBQ Soju Party ]
The questions above contain the unique 'drinking etiquette' and sentiments of Korea, which are distinctly different from foreign countries. For those preparing to travel to Korea or who have a deep interest in Korean culture, I will summarize the profound charm and essential etiquette of Korean drinking culture.
The Alcohol Koreans Love and its Partner, 'Anju'
In Western pubs or bars, ordering only alcohol is natural, but in Korea, alcohol and food share an inseparable relationship. The food paired with alcohol is called 'Anju' (Korean drinking snacks or foods). There are countless types of Anju, but here are the most familiar ones to Koreans.
- What to Eat with Soju: The Best Anju, ‘Samgyeopsal’(Pork Belly)
Soju, which is slightly bitter yet clean-tasting, boasts a fantastic pairing with rich, fatty Samgyeopsal. It is the ultimate combination that comforts the minds of Koreans. Once tasted, the appeal is undeniable. If you have a Korean friend, try saying, "Shall we have a glass of Soju with Samgyeopsal?" Your Korean friend will likely laugh heartily and immediately make a reservation at a restaurant.
- ‘Makgeolli’ and ‘Jeon’ (Pancakes) on a Rainy Day
This is one of the most preferred drinking combinations. When it rains, Koreans instinctively think of Makgeolli, a traditional liquor made from rice, and crispy pan-fried Jeon. There is an interesting popular belief that this is because the sound of rain is similar to the sound of sizzling Jeon in a pan. Thinking of them as Korean rice wine and Korean-style pizza will make it easy to understand.
- Spicy Soup and ‘Ramyeon’
As a drinking session lengthens, spicy stews or Ramyeon usually appear. For foreigners, consuming hot, spicy soup with alcohol might be unfamiliar, but its unique ability to soothe the stomach makes it irresistible once experienced.
[ Makgeolli Cheers with Korean BBQ Samgyeopsal ]
The Humanistic Korean Drinking Etiquette (Judo)
For Koreans, drinking gatherings hold significance beyond merely consuming alcohol. They are crucial occasions for building human relationships. At the core of this culture is 'courtesy and respect.' The aspect foreigners find most interesting is often the manner in which glasses are exchanged.
- How to Drink Soju with Elders (The Magic of Two Hands)
When pouring alcohol for a senior (someone older or in a higher position), one must use both hands. Holding the bottle with the right hand while lightly supporting the right arm with the left hand is the standard method. Receiving a drink with both hands is also a fundamental courtesy in Korean drinking culture.
- Turning the Head and the Height of the Glass
As a basic manner, one should slightly lower their glass when making a toast with a senior, and turn their head slightly to the side when drinking.
[ Korean Drinking Manners & Respect ]
Unique Differences of Korean Drinking Gatherings
Korean drinking gatherings are fast-paced and dynamic. The unique differences that surprise foreigners the most are as follows:
- The Never-Ending Night, N-th Round Culture
: It is rare for a Korean drinking session to end at a single location. Although things have changed due to COVID-19, many Koreans still exhibit the dynamic behavior of continuously moving to different venues, continuing the session until late at night or early in the morning.
- ‘Hoesik’ (Company Dinner) Culture
: Hoesik, a dinner with colleagues, is an extension of Korean corporate culture. Although it has recently become much more flexible in respecting individual preferences, it is still considered a vital activity for building teamwork and resolving negative feelings.
- Filling an Empty Glass vs. Topping Off
: Unlike Western or Japanese customs, Koreans only refill a glass when it is completely empty. 'Topping off' a glass that still contains alcohol is a practice reserved for honoring the dead at ancestral memorial services, and therefore, it can be considered a severe breach of etiquette in Korea.
The Puzzling Yet Fascinating 'Fun' of Korean Drinking
The first thing that often begins a drinking session is the preparation of 'Somaek.' There is nothing quite as effective for quenching thirst. While Korean drinking culture emphasizes etiquette, it is not strictly about formal manners. The unique play culture that livens up the atmosphere is also essential.
- The Art of Making Somaek: The Golden Recipe
Somaek refers to mixing Soju and beer in an appropriate ratio. For those who dislike the bitter taste of Soju, a well-proportioned Somaek recipe is a way to experience a new flavor of beer. Somaek is now famous worldwide. In particular, the manufacturing process—stacking a Soju glass on top of a beer glass and briskly striking it with a spoon to create foam—can be perceived by foreigners as a kind of spectacular performance.
[ Making Soju & Beer Bomb - Somaek ]
- Restless Korean Drinking Games
There is a wide variety of games in Korean drinking culture. Here are some of the best Korean drinking games for beginners.If you have the opportunity to drink with Korean friends, it is highly recommended to experience them. Fast-paced and rhythmic drinking games such as 'Baskin Robbins 31', 'Nunchi Game', and 'Strawberry Game' are excellent methods that anyone can easily enjoy, overcoming language barriers. Even the alcohol consumed as a penalty contributes to a joyful atmosphere. Games serve as a method to enjoy drinking merrily. As a result, bars crowded with Koreans can sometimes be quite loud.
- ‘Haejang’ (Hangover Cure) Culture
It is generally acknowledged that Koreans consume a large amount of alcohol. The 'Haejangguk' (hangover soup) culture—eating hot and spicy soups like pork bone stew or bean sprout soup the morning after heavy drinking to relieve hangovers—opens up a new world of gastronomy for foreigners.
A Korean drinking gathering is not merely a place to consume alcohol; it is a cultural arena where Koreans 'Jeong' (affection and connection), etiquette, and dynamic energy are concentrated. By understanding these few rules and cultural nuances before visiting Korea, you are already prepared to connect deeply with its people. It is highly recommended to experience the Korean drinking culture. Cheers!
