Soju is the most popular alcohol in Korea. It’s made from rice and is usually mixed with fruit juice or soda water. Soju is available at bars, restaurants and convenience stores across the country.
Soju Korean alcohol comes in a wide variety of flavors — including pomegranate, peach and mango — and many brands also produce variants with exotic ingredients like lychee and honeydew melon. Some soju brands also offer non-alcoholic versions of their product.
Soju can be found at bars, restaurants and even on the streets of Seoul!The Korean government considers soju to be an official “Korean brewed beverage.” In addition to being a popular alcoholic beverage, soju can also be used to make traditional Korean food such as bibimbap (rice mixed with vegetables and meat), tubae jjigae (bean curd soup), tteokbokki (rice cake stir fried with vegetables), or ssambap (sweet rice cake wrapped in rice).
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National Drink
Soju, or “sulphur water”, as it’s often known, is the national drink of Korea, and has been since ancient times. It’s made from rice, water and yeast and is often flavoured with fruit or spices such as mint. Soju can be served cold or at room temperature, but it’s most commonly drunk warm in a shot glass (or “jae”).Soju is commonly consumed as a shot with soda water or other beverages such as beer or wine. It is also used as a base for cocktails like the soju Mojito. Since it’s so popular, there are many different types of soju available in Korea. Different types of sojus have different flavors and colorings that could be used to make cocktails or other drinks.
Low in Calories
Soju alcohol contains just 30 calories per 100ml (just over a shot) which makes it one of the least calorie-laden types of alcohol on earth. That being said, one 100ml glass will still give you an overall daily calorie intake of about 500 calories – less than half what you’d get from drinking a regular beer!The low calories and lack of hangover symptoms make soju extremely popular among party goers who want to get wasted without feeling super guilty afterwards!
Soju is Korea’s national drink and is served everywhere, at home and at restaurants. Even foreigners can find soju on the shelves of their local liquor stores, as well as in bars and restaurants throughout Seoul. Soju has become so popular that there are even soju festivals every year!
There are many different types of soju available, but all contain the same basic ingredients:
- Rice
- Water
- Sugar (methanol)
- Maltodextrin (a type of complex carbohydrate)
In addition to these ingredients, there are also several types of hops used to produce different flavors in each variety of soju. For example, makgeolli has more hops than bibimbap soju because it has more flavor and aroma than other varieties.
Red & White
White Soju (원주): This is the most common flavor; it’s made from rice that has been soaked in water for 2 weeks before being fermented with yeast. It has a stronger aroma than other types of soju, due to the fact that it was fermented for a longer period of time.
Red Soju (칠주): This one has more spices added to it compared to white soju, making it more flavorful and aromatic than its counterpart. It also contains more caffeine than white soju making it more energizing than regular beer.
