It is during my brief stay in Busan, that I realized many Koreans don’t feel that it’s been a real Korean-style dinner unless ‘Soju’ Korean rice wine is involved.
The word rice usually elicits thoughts of Japanese sushi, the core Chinese, Thai, or Indonesian food. But what if I say a ‘Korean booze’?
Soju, a traditional rice-based spirit that is usually fermented for two weeks, is known as Korea’s vodka and is drunk pretty much everywhere & is quite popular all over Korea.
“A little green bottle shot glasses around. We serve each other and you have to pour it with two hands for older people and you have to receive it with two hands from the older people. There are a lot of little things like that.”
“But never pour your own, always pour for others, remember to receive with two hands and you’re good to go.”- you will get much respect from local Koreans says Peter Lee, my friend from Seoul.
As much as the tradition the drinking entails, likewise the way it’s served is too traditional & important to be followed when you’re up for Korean dinner next time,
The rule of soju :
1: You cannot serve yourself soju.
2: Somebody more senior must serve you or the host sometimes.
3: You must hold your glass with both hands while being served.
4: You must down your first shot in one.
Jinro is the most popular brand of Soju and the attractive green bottles & can be found wherever you go across South Korea.
Although Soju hasn’t received the regard or elegance as sake or Vodka among us, I believe it’s in the crossover with just a matter of time.
Geonbae ( Cheers )
