Soju vs Makgeolli: The Difference and How Koreans Drink Them
Soju is a clear, distilled-style spirit that is usually drunk in small shots with a meal; makgeolli is a cloudy, lightly fizzy rice wine that is poured into bowls and paired with savory pancakes. Green-bottle soju from the convenience store is typically around 16–17% alcohol, while makgeolli is much lighter, usually around 6–8%. They taste completely different, show up at different kinds of meals, and come with their own little rituals.
What is soju?
Soju is Korea's most popular alcoholic drink. Traditional soju was distilled from grains such as rice, and you can still find premium distilled versions (from regions like Andong) that are much stronger. The cheap green bottles most people drink today are a diluted style: a neutral spirit mixed with water and a little sweetener. The result is clean, slightly sweet and easy to drink – which is exactly why it sneaks up on people.
How Koreans drink soju
- In small shot glasses, shared from one bottle around the table.
- With food – soju is a meal drink, especially with Korean BBQ, stews and raw fish.
- Often mixed with beer as somaek (soju + maekju, beer).
- Fruit-flavored soju (grapefruit, green grape, peach) is popular with people who find the original too harsh.
What is makgeolli?
Makgeolli is one of Korea's oldest drinks: a fermented rice wine that is not filtered clear, so it looks milky white. It tastes gently sweet and sour, with a soft fizz from natural fermentation. Because it contains live yeast in many versions, fresh makgeolli has a short shelf life and is often kept refrigerated.
How Koreans drink makgeolli
- Gently turn or shake the bottle first – the rice sediment settles at the bottom. Open it slowly, since it can fizz over.
- Pour it into a shallow bowl or cup rather than a shot glass.
- Pair it with jeon (savory pancakes) such as pajeon (green onion pancake).
- Drink it on rainy days – many Koreans say the sound of rain reminds them of pancakes sizzling, so "rain = makgeolli and pajeon" is a famous pairing.
- Enjoy it after hiking: makgeolli at the bottom of a mountain trail is a classic weekend scene.
Soju vs makgeolli at a glance
- Look: soju is clear; makgeolli is milky.
- Strength: soju is stronger (around 16–17% for common brands); makgeolli is lighter (around 6–8%).
- Taste: soju is clean and sharp; makgeolli is sweet, tangy and creamy.
- Glass: soju in shot glasses; makgeolli in bowls or cups.
- Food: soju with BBQ and stews; makgeolli with pancakes and traditional snacks.
"Makgeolli is my rainy-night drink – one bowl, one pajeon, and the radio on low." – LUMI, POPORO CITY
Pouring and toasting have their own manners – who pours, how you hold the glass, and why you turn away from elders. We cover that in detail in our Korean drinking etiquette guide. And if you want another very Korean pairing, read about chimaek, fried chicken and beer.
Quick tips
- The legal drinking age in Korea is based on birth year – bring ID.
- Soju's soft taste hides its strength. Eat while you drink and pace yourself.
- Try a local makgeolli when you travel – many regions have their own.
- Never drink and drive or ride a rental scooter after drinking; Korean law is strict.
FAQ
Which is stronger, soju or makgeolli?
Soju. Common green-bottle soju has roughly twice the alcohol of typical makgeolli, and premium distilled soju is stronger still.
Should I shake makgeolli before drinking?
Mix it gently so the sediment blends in, but be careful when opening – carbonated makgeolli can spray.
Where can I buy soju and makgeolli?
Both are sold in convenience stores, supermarkets and most Korean restaurants. Traditional pubs and pancake restaurants usually have a wider makgeolli selection.
Is makgeolli gluten-free?
Many makgeolli are made from rice, but some use wheat or include nuruk (a fermentation starter that may contain wheat). Check the label if you need to avoid gluten.