KMK: Soju

Soju. When I first heard the word in conversation I thought to myself, “That sounds lovely. It must be a bottled water from the mountains of Korea.” That notion exploded into bits when I realized that Soju only resembles fresh spring mountain water in form only; the crystal clear liquid is really Korea’s infamous alcoholic beverage.

Though, I think beverage gives Soju a soothing image of a Bacardi mixer when instead it’s closer to a kick in the head, followed by a hard slap from your mother for putting strange things into your mouth during childhood.

Lonely Planet says that Soju is, “...a robust drink distilled from rice, yams or tapioca, and potent as toilet bowl cleanser.” And now it becomes clear why the shuffling footsteps and incoherent drunken cries fill the nights of Seoul. The Koreans knock the Soju back like it’s water. Well, water with a 20% to 45% ABV (alcohol by volume).

Typically, one drinks Soju from a shot glass. From what I gather you drink it during dinner, lunch, birthday parties, after work gatherings, social settings, and probably even breakfast. When I hit up a Korean restaurant I always see tables littered with empty Soju bottles. The reason? Soju is dirt cheap. A bottle may cost 2000 to 3000 won which roughly means 2 to 3 US dollars. No wonder the streets overflow with drunken business men and women.

I am not sure if the women are quite as enamored as the men folk about Soju. I have witnessed Korean women chugging back the drink, but usually it’s accompanied by winces, pained looks, polite shakes of the head, or sighs of exasperation. I don’t blame them. The stuff tastes like it was made from industrial waste products. Guess what? It used to be! A Korean friend informed me that some Soju is made from ethanol, water and some flavoring. I didn’t know whether to be impressed by the ingenious disposal method or mortified.

So, in conclusion if you come to Seoul you must at least taste the Soju. Believe me, it will be waiting for you.