Soju is a cheap, clear distilled spirit (15.7–16% ABV) meant for quick shots. Makgeolli is a sweet, cloudy, low-alcohol rice wine (6% ABV). Cheongju is a crisp, refined clear rice wine (13–15% ABV) similar to Japanese sake. Choose soju for heavy barbecue dinners, makgeolli for spicy food or rainy days, and cheongju for delicate seafood.
Soju: The Green Bottle Standard
Soju is the dominant alcoholic drink in South Korea. Modern mass-produced soju is made by diluting industrial ethanol with water and artificial sweeteners, resulting in a neutral, slightly sweet flavor that cuts through heavy grease and intense spices. It is designed to be consumed as a shot and chased immediately by food.
- Alcohol Content (ABV): Producers have steadily lowered the strength of soju to appeal to younger demographics and reduce production costs. As of 2026, standard green bottles like Chamisul Fresh and Chum-Churum sit between 15.7% and 16% ABV. Zero-sugar variants like Saero also hover around 16%. Older styles like Chamisul Original remain at 20.1% ABV.
- Convenience Store Price: 1,800 to 2,100 KRW for a standard 360ml bottle.
- Restaurant Price: 5,000 to 7,000 KRW.
- Top Brands: Chamisul, Chum-Churum, Jinro Is Back, and Saero.
- Best Food Pairings (Anju): Grilled pork belly (samgyeopsal), spicy kimchi stew (kimchi jjigae), and braised pig's trotters (jokbal).
Flavored soju variants (grapefruit, green grape, plum) are sweeter and easier to drink, featuring a lower ABV of around 12% to 13%. These variants contain high sugar content, which often leads to severe hangovers.
South Korean alcohol tax is based on the product's value rather than its alcohol volume. This taxation structure keeps a 360ml bottle of 16% ABV soju cheaper than a bottle of premium sparkling water in Seoul.
Makgeolli: The Cloudy Rice Brew
Makgeolli is an unfiltered rice wine made by fermenting steamed rice, water, and nuruk (a traditional fermentation starter). Because it is not filtered, makgeolli has a cloudy, milky appearance and a chalky sediment that settles at the bottom of the bottle.
The flavor profile is complex: sweet, sour, tangy, and slightly astringent. Most commercial makgeolli undergoes secondary fermentation in the bottle, producing natural carbonation.
- Alcohol Content (ABV): Typically 5% to 6%.
- Convenience Store Price: 1,900 to 2,500 KRW for a standard 750ml plastic bottle.
- Restaurant Price: 4,000 to 7,000 KRW.
- Top Brands: Seoul Jangsu, Jipyeong, Kooksoondang, and Neurin Maeul (a premium, artificial sweetener-free option).
- Best Food Pairings (Anju): Savory Korean pancakes (haemul pajeon, bindaetteok), spicy stir-fried pork, and tofu with stir-fried kimchi (dubu kimchi).
Makgeolli is heavily tied to weather and agriculture in Korean culture. It is a longstanding tradition to drink makgeolli and eat savory pancakes on rainy days, as the sound of rain hitting the pavement is said to mimic the sound of pancake batter sizzling in hot oil.
Cheongju: The Clear, Refined Rice Wine
Cheongju translates directly to "clear liquor." It uses similar fermentation methods as makgeolli but undergoes a rigorous filtration process to remove all rice sediment. The result is a crisp, clear, slightly yellowish liquid that closely resembles Japanese sake.
Cheongju lacks the ethanol bite of soju and the heavy, filling nature of makgeolli. It offers a subtle, natural sweetness derived entirely from polished rice. Cheongju is deeply embedded in Korean traditions. A specific premium variant is used during jesa (ancestral memorial rites) and traditional holidays like Chuseok and Seollal to honor deceased relatives.
- Alcohol Content (ABV): 13% to 15%.
- Convenience Store Price: 2,500 to 3,000 KRW for a 300ml bottle.
- Restaurant Price: 6,000 to 8,000 KRW.
- Top Brands: Chungha (the most widespread commercial brand, specifically 13% ABV), Baekhwa Subok.
- Best Food Pairings (Anju): Raw fish (sashimi/hoe), grilled mackerel, light clear soups, and delicate seafood dishes.
Because of its clean profile, cheongju does not overpower subtle flavors, making it the default pairing for high-end seafood and sushi restaurants across Korea.
Comparing the Big Three
Use this breakdown to determine which bottle to grab from the CU or GS25 refrigerator based on your preferences and dinner plans.
| Feature | Soju | Makgeolli | Cheongju (Chungha) |
|---|---|---|---|
| Appearance | Crystal clear | Opaque, milky white | Clear, faint yellow tint |
| ABV | 15.7% – 16% | ~6% | 13% – 15% |
| Taste Profile | Neutral, sharp, artificial sweet finish | Sweet, tart, earthy, slightly carbonated | Crisp, mild, natural rice sweetness |
| Store Price | ~1,900 KRW (360ml) | ~2,000 KRW (750ml) | ~2,500 KRW (300ml) |
| Shelf Life | Infinite | 10–30 days (unpasteurized) | Several months |
| Vibe | Late-night BBQ, heavy drinking | Rainy days, hiking, casual comfort | Sushi dinners, formal meals |
Step-by-Step: How to Buy and Drink Like a Local
Drinking in South Korea comes with specific etiquette and handling procedures. Follow these steps to select, prepare, and consume Korean alcohol correctly.
Step 1: Select pasteurized or unpasteurized makgeolli If you choose makgeolli, check the convenience store fridge carefully. Unpasteurized makgeolli (saeng makgeolli) contains live yeast, requires strict refrigeration, and expires in 10 to 30 days. It tastes fresher and has more carbonation. Pasteurized makgeolli sits on non-refrigerated shelves and lasts for months, but lacks the complex tang of the fresh version. Always check the expiration date printed on the neck of the bottle.
Step 2: Mix the sediment (Makgeolli only) Do not shake a makgeolli bottle vigorously like a cocktail shaker, or the carbonation will cause it to explode upon opening. Instead, gently invert the bottle upside down two or three times. Squeeze the plastic sides slightly to check the pressure. If it feels tight, open the cap a fraction of an inch to let the gas hiss out, close it, and invert it one more time before fully opening.
Step 3: Match the glassware to the drink Never drink straight from the bottle. Pour soju into small, heavy-bottomed glass shot glasses. Pour makgeolli into wide, shallow brass or aluminum bowls. This allows you to smell the earthy yeast and prevents the thick liquid from clinging to the sides of a tall glass. Pour cheongju into small ceramic cups or standard sake glasses. Cheongju can be served chilled or gently warmed, though commercial brands like Chungha are almost exclusively served cold.
Step 4: Follow pouring etiquette In Korea, you never pour your own glass. When pouring for someone older or more senior than you, hold the bottle with your right hand and lightly support your right elbow or forearm with your left hand. When receiving a drink, hold your glass with both hands. Wait for the oldest person at the table to drink first before taking your shot. If you are drinking with someone significantly older or a senior colleague, turn your head slightly away from them when taking your sip, covering the glass with your hand.