20 delicious korean drinks | cnn travel

8/10/2019 20 delicious Korean drinks | CNN Travel

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20 delicious Korean drinks | CNN Travel

Traditional Korean beverages roughly fall into two categories: alcoholic and non-alcoholic. While thismay be indicative of Korea's long-standing love affair with alcohol, there are close to 200 types oftraditional teas, juices, and grain drinks associated with the latter group, known as eumcheongnyu

(???).

Winnowing that list down to 20 drinks required many tasting panels and difficult decisions, butnevertheless, here is our list of the top 20 most interesting and delicious Korean drinks.

1. Bokbunja ju (????) May we suggest anew lipstick color?Bokbunja, is a blackberry native to Korea. The wine is the color of oxblood, and its sweet, berry

flavor is reminiscent more of dessert wine than a red wine.

The drink has traditionally been associated with male virility, and it wasn't until 2008 that a team ofKorean scientists confirmed that the berry increased testosterone levels and sperm counts in mice.Talk about an aphrodisiac.

Nuluk Plus (?????) Focus Building, 7/F, 38-1 Myeong-dong 1-Ga, Jung-gu (?? ?? 1?38-1(??? ?? 7?)); +82 02 772 9555; Open Sunday-Saturday, 5 p.m.-2 a.m.

Saying banana milk over and over will make you a happierperson. Try it.


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2. Banana Milk (?????) For many Koreans, banana milk conjures up memories of childhood. And ifyou try it, you'll understand why: it's simple, sugary, and totally addictive.

The most popular brand, Binggrae, has cultivated a loyal following since it hit the shelves in 1974, atime when bananas were a luxury food. Since then, Binggrae has set its sights on the nextgeneration, having the ever-popular Girl's Generation (????) and the lead actor of Boys Over Flowers(?????) Lee Min-ho (???) star in its commercials.

Sold at your local Family Mart.

3. Soju (??)

One shot!

As the ubiquity of these glittering green bottles in virtually every eating and drinking establishmentshould tell you: soju is Korea's national liquor. For a nation of lushes, soju provides a cheap andeffective way to get hammered.

The two major soju brands that dominate the Seoul market - Chamisul (???) and Chum Churum (????) - usually cost just ?3,000 per bottle at a restaurant (about ?1,000 if you want to keep it real at theconvenience store). The taste resembles that of slightly sweet, watered-down vodka - sort of likesugar dissolved in rubbing alcohol.

But don't judge soju solely by those brands. Regional brands outside Seoul offer interesting, and

even delicious sojus. Andong soju, despite its higher alcohol content, is hand-crafted and has a clean,subtle character that is more akin to sake than other sojus.

Hanshin Pocha (????) 182-29 Nonhyun-dong, Gangnam-gu (??? ??? 182-29); +82 02 515 3199; OpenSunday-Saturday, 7 p.m. to 6 a.m.

More on CNNGo: New somac glass ensures perfect soju-beer blend


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4. Omija tea (????) Beauty in a glass.Omija means "five-flavor berry" because you can supposedly taste five flavors - sweet, sour, salty,bitter and spicy - in the berry. In Korea, the berry is normally turned into a tea that can be consumedby itself or mixed with honey, flower petals, mung bean powder, and other things to create a variety

of different Korean punches called hwachae (??).

Omija is also used as a flavoring for makgeolli. For everyday use, the tea is supposed to be good forcolds or other respiratory illnesses, but in terms of traditional medicine, omija is supposed torestore your liver.

Try it at Ganghwadang (???), a tea shop that's more than 50 years old and serves a wide selection oftraditional Korean teas.

Ganghwadang. 35-103 Samcheong-dong, Jongro-gu (??? ??? 35-103); + 82 02 738 2460; Tuesday-

Sunday, Noon-10 p.m., closed Mondays.

Makgeolli: Seoul traditions get a makeover.

5. Makgeolli (???)

Makgeolli is the oldest alcohol in Korea. Unlike soju or other clear alcohols, it is unfiltered, giving amilky white color with some sediment at the bottom. It is sweet and smooth, with a little tang andthe right amount of carbonation to make it refreshing. Recently makgeolli has made a comeback

with younger generations as a fruit cocktail, a drink made with Chilsung Cider (Korea's version ofSprite), and other incarnations. Makgeolli is best though, when it is made by hand from pureingredients - meaning, rice. Enjoy it with pajeon (??) a savory pancake or bindaetteok (???), a mungbean pancake.


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Wolhyang (??) in Hongdae makes its own organic brown rice makgeoli that stands at 15 percentalcohol, but tastes better than the cheap stuff.

Wolhyang. 335-5 Seogyo-dong, Mapo-gu (??? ??? 335-5); +82 2 332 9202; Monday-Wednesday, noon-4 a.m., Thursday-Saturday, noon-1 a.m.

More on CNNGo: 5 best makgeolli bars in Seoul

It's got to be happy hour somewhere.

6. Cheongju (??)

Need a break from soju? Try ordering a bottle of cheongju, literally meaning "clear liquor" -- themost popular (and readily available) brand being Chung Ha. Rice liquors like Cheongju have beenfermented multiple times, giving them a pure and sweet taste. Chungha costs about ?1,000 morethan soju, which is well worth the price if you think soju tastes like rocket fuel.

Baesangmyun Juga (??? ??) B1, 84 Taepyungro 1-ga, Jung-gu, basement level (?? ???1? 84 ??1?);+822 02 773 3238; Sunday-Saturday, 5:30 p.m.-11 p.m.

7. Baekseju ???Feeling a little old-fashioned? Have your dinner with Baekseju, a herbaceous yellowwine made from http://www.unjury.com/protein-for-weight-loss-surgery/rice and a number ofdifferent roots and herbs, the most prominent being ginseng. Depending on the brand, there will bea host of other aromatics like wolfberry and licorice.

Older ajussis tend to fancy this drink because it comes with the promise that drinking baeksejuwill help you live to be 100 years old -- thus the name, "100-year liquor."

Baekseju Neighborhood (?????) 110-3 Samseong-dong, Gangnam-gu (??? ??? 110-3) ;+82 02 5467103; Sunday-Saturday, 6 p.m.-2 a.m.
http://www.unjury.com/protein-for-weight-loss-surgery/http://www.unjury.com/protein-for-weight-loss-surgery/


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More on CNNGo: Makgeolli: The rice wine revolution is here

Some alcohol would make it a killer cocktail...Jeju Island Ice Tea,anyone? 8. Citron tea (???) Citron, more commonly referred to as yuzu, has become a popularingredient on the menus of fancy restaurants in the United States. The fruit itself looks like a large

tangerine, but has a tart flavor that places it more closely to grapefruit. As with the greenplum, maesil, Koreans preserve thin slices of citron in honey or sugar.

A jar of citron honey - also available at the grocery store - is a go-to herbal remedy for colds andother winter ailments. Just drop a tablespoon of the syrup in some hot water and you have citrontea.

Traditional Tea House Insadong (???? ???) 196-5 Gwanhun-dong, Jongro-gu (??? ???196-5) tel.+82 02 723 4909; Open Sunday-Saturday, 10 a.m.-10 p.m.

Chrysanthemum tea for the over-caffeinated. 9. Chrysanthemum tea ???

The white and yellow flowers of the chrysanthemum plant are dried and then steeped in honey forabout a month, and then brewed as a tea. The tea is a visual stunner, with the chrysanthemum

flowers expanding like bright balloons in the water.

As you might expect from a tea made from flower petals, the tea has a delicate, flowery taste with asweetness that can be brought out with a spoonful of sugar. It is said that chrysanthemum tea can


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Maesil tea is said to be good for indigestion.

11. Green plum tea (???)

Around early summer, you can start to see large netting bags filled with little green plums, known asmaesil. This plum tree (also known by its Japanese name, ume) is popular throughout East Asia forboth its flower and for its fruit. Koreans will often ferment the plums with sugar and make a batch of

maesil syrup, essentially a plum concentrate, that they can store and use as a refreshing beverage inthe summer or a tea in the winter. Of course, the longer you ferment it, the syrup can becomealcoholic, known as maesil-ju.

Sukara (???) in Hongdae has a maesil syrup made in-house that they use in a variety of ways: mixedwith omija as a hot tea or turned into a carbonated soda.

327-9 Seogyo-dong, Mapo-gu, (??? ??? 327-9); +82 02 334 5919; Monday-Sunday, 11 a.m. -midnight;closed the third Monday of each month.

12. Corn tea (??????)

Hyun Bin, the Hallyu star of "Secret Garden" became the face for Kwang Dong corn silk tea rightbefore he went off to do his military stint with the Marines.

The drink promises to give you a V-line, meaning a slim and sharp jawline that ends in a "V" at yourchin. The tea can be made with the dried corn silk or with dried and roasted corn kernels or acombination thereof. The former has a light roasted flavor unlike the latter, which tastes more like,well, corn.

13. Barley tea (???)

This is a pan-Asian drink, as you can find variations of roasted barley tea in China and Japan.Koreans tend to drink this year round, as both a cool, rejuvenating tonic, and a warm, soothing tea.


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Sometimes, as is the case with Sky Barley (?? ??), the mass-produced version of this tea, the roastedbarley seed is mixed with corn, toasted brown rice, and chicory as a way of lightening the flavor.

14. Sungnyung (??)

Before the advent of nickel silver and non-stick pots and rice cookers, Koreans cooked rice in heavyiron cauldrons like cast iron. After cooking rice in those iron pots or hot stone bowls, a crust ofroasted rice (called nurungji [???]) sticks to the bottom - hard, crunchy, and delicious. In order toclean the pot, people pour in water or barley tea. The water sizzles in the pot and loosens the rice.The warm and starchy broth you have as a postprandial palate cleanser is known as sungnyung.

At Jeonju Restaurant (????) they will prepare sungnyung for you after the meal.

Jeonju Restaurant (????). 281-9 Jongro 5-Ga, Jongro-gu (??? ??5? 281-9); +82 02 2267 6897;Monday-Saturday, 6:30 a.m.-9 p.m., closed on Sunday.

15. Yulmu (??)

Yulmu tea from Ogada is a meal in itself.

Known as "Job's tears" in English, this grain is contained within a hard, tear-shaped shell about thesize of a pea. The shells were the size of beads and were good for making jewelry and bracelets,including rosary beads. It was in the monasteries of southern Europe where the rosary beads made

from this plant came to be known as "Job's tears." In Korea, however, the grain usually comes inpowdered form along with walnuts, almonds, or other nuts. Less like a traditional tea, yulmu can beeaten more like a savory cereal. With a high protein content, this might be a healthier alternative toa cup of coffee in the morning.

Minerva (????) 57-33 Changcheon-dong, Seodaemun-gu, 2/F (???? ??? 57-33 2?); +82 02 31425337; Monday-Saturday, 10 a.m.-10:30 p.m., closed on Sunday.


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The Red Bull of Korea.

16. Bacchus (???)

When you feel like coffee and soda isn't doing the trick, turn to Bacchus for help. This was theenergy drink of choice before Red Bull reared its head. Started in 1963 by Dong-A, a pharmaceuticalcompany, Bacchus was originally touted as a hangover remedy. Now, it is marketed as an energybooster for all of those overworked salarymen and women. The bulk of the drink is actually justwater, sugar, and high fructose corn syrup, but it also has taurine (the magic ingredient in Red Bull)and a mix of other chemical ingredients.

Sold at your local pharmacy or convenience store.

17. Sikhye (??)


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The original Korean dessert.

This cold rice drink is probably the closest thing you'll get to with traditional Korean "dessert." Made

from malt water and cooked rice, you can usually get a sweet, icy glass of sikye at a restaurant orcaf. The best time to get it though is after hitting the saunas or jjimjjilbang (???). It will quench

your thirst and wake you up from the languor of the hot tubs.

Salt doll (????). 183-32 Nakwon-dong, Jongro-gu (??? ??? 183-32);+82 02 725 8587; Sunday-Saturday; noon-11 p.m.

18. Misutgaru (????)

The misutgaru corner at LotteDepartment Store, Myeong-dong.

Misutgaru is a shake made from roasted grain powder and sweetened with some honey or sugar.The number of different grains, beans, and nuts depends on the brand, but more often than not,

you'll see some mixture of healthful ingredients like barley, rice (glutinous and non-glutinous, black,brown, and white), millet, soybeans, and sesame seeds. Unsurprisingly, this shake is good diet foodbecause it is high in protein, while still giving you a nutritious variety of whole grains. If you'redrinking at home (you can buy a package at the grocery store), blend it with some ice, milk, andhoney for a healthy and delicious protein shake.


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Bbobba (??) in Sinchon (??) has an icy, bubble tea version of misutgaru.

Bbobba (??). 2/F, 33-27 Changcheon-dong, Seodaemun-gu (???? ??? 33-27 2?); +82 02 338 3889;Sunday-Saturday; noon-11 p.m.

More on CNNGo: Is this the inventor of bubble tea?

19. Sujeonggwa (???)

Sujeonggwa has a nice kick from gingerand cinnamon.

The other Korean "dessert" drink. The base of the drink is made from boiling ginger, peppercorns,

and cinnamon. Afterwards, honey or brown sugar is added along with dried persimmons, which arereconstituted in the liquid to give it a heartier, autumnal flavor. The drink is served cold andgarnished with a few pine nuts. Overall the drink has a nice balance of sweet and fruity, getting anice kick from the ginger and cinnamon.

The Second Best House in Seoul (??? ??? ????). 28-21 Samcheong-dong, Jongno-gu ??? ??? 2--21; +82 02 734 5302. Sunday-Saturday 11 a.m.-8 p.m.

Panacea for the hungover. 20. Dawn 808

Also sometimes known as ahjussi juice for the portrait of the kind grandfatherly figure beaming fromthe can, Dawn 808 is the ultimate hangover elixir. Made from traditional herbs and roots, the taste isreminiscent of hanyak (??), or traditional Korean medicine. Knock back a can of this after one of


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those drinking bouts that has lasted until the subways start up again in the morning and it willensure that you won't be completely useless when you wake up for work the next day.

Can be bought in any convenience store.

More on CNNGo: AGWA spurs Seoulites' 'cocaine alcohol addiction'

20 delicious korean drinks | cnn travel

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