Korean Drinking Essay Research Paper Korean traditional

Korean Drinking Essay, Research Paper

Korean traditional liquor is usually made of various kinds of flowers, herbs, grains and fruits. The recipe differs from one region and family to another. Handed down from one generation to the next, Korean liquor has many uses, from meals to memorial services and is also used in receiving important quests. Some traditional liquors have outstanding cultural significance and have been officially designed as cultural properties by the Korean government.

Korea’s traditional liquor and cakes exhibit a unique elegance and sincerity. They also represent a Korean host family’s heartfelt welcome and dedication to its guests, as well as the joy and conviviality they share when getting together. On such happy occasions, traditional Korean cakes and liquor bring family an friends closer, while providing a delicious tastes experience unequaled anywhere else on earth.

soju, a distilled liquor

You will particularly enjoy tasting traditional Korean liquors such as Ch’ongju (strained rice wine), Insamju(ginseng liquor) and Makkolli(unstrained rice wine). Each province has its own special liquors. Munbaeju in Seoul, Igangju in Chollabuk-do Province, Andong Soju in Andong, Kyongju Popchu in Kyongsangbuk-do Province, Changgunju in Chonju, Chollabuk-do Province and Paegilju in Kongju, Ch’ungch’ongnam-do Province are famous. You should also learn Korean drinking etiquette. When somebody offers to fill your glass, hold it up with your right hand and place your left hand lightly under it.

From ancient times, Korea has practiced churye, a specific set of manners and customs around drinking. Even in the present day, there are many customs that are still observed at drinking parties. For example, one pours liquor for other persons only, never for oneself, and when drinking with a senior, a Korean will receive the liquor only when it is offered and will drink with the head turned aside, not facing the other person.

The most popular Korean liquors are makkolli (unrefined rice wine), ch’ongju (refined rice wine) and soju(liquor made from potatoes). Makkolli, the oldest liquor in Korea, is made by steaming non-glutinous and glutinous rice together, then drying it, mixing it with malted wheat and water and letting the mixture ferment. This fermented mixture is a milky white and is consumed in that form.

Ch’ongju is made in the same way, however only the clear liquid that separates out of the makkolli is used. Ch’ongju is also called yakju.

Korean soju, made from fermented potatoes, is gaining great popularity in the world market, particularly in Japan, and is currently being exported to over 70 countries.

Some very old traditional folk liquors have been designated Major Intangible Cultural Assets and the individuals who possess the skills of manufacturing these wines are Human Cultural Assets. Korean national liquors include Seoul Munbaeju, made from wheat, millet and Indian millet; Myonch’on Tugyonju(azalea liquor) from Tangjin, Chungchongnam-do province; and Popju(sticky rice liquor) from Kyodong, Kyongju. Each Province has its own special liquors:

Table manner

Do not leave chopsticks inserted directly into the rice, as this is a ceremonial act performed in memorial services for the dead.

Koreans always wait for the oldest person present to begin eating before they begin and do not leave the table until the oldest person has finished.

liquor for other persons only, never for oneself, and when drinking with a senior, a Korean will receive the liquor only when it is offered and will drink with the head turned aside, not facing the other person.

To the Koreans, drinking plays a very improtant role in everyday life.

For example, in many cases, in order to close a tough deal, a businessperson and his associates would discuss business problems over a drink. This is equally the same one someone who wants expand their friendship with another person. People think that drinking is a very good way to discuss tough subjucts.

They even believe that liquor makes a person more honest.

Group drinking, especially among work friends is common. This represents one particular aspect of Korean human relations. Korean usually think of their co-workers as family.

What this means is that to Koreans, work and family are treated as the same.

This is why we often see co-workers drinking together.

This is a good way for them to relieve their stress in a pleasant environment. Light drinking is thought to promote friendly-relations among friends.

There are unique Korean drinking customs. I will make a few points.

If you are drinking with someone with a higher social status or age, the younger person serves or pours a drink with two hands. And also receives the drink with two hands. This is a sign of respect.

It is improtant to note that you should fill the glass on just one pour, and it should be about 4/5 filled.

If someone wants to share or have a drink with you, it is a sign that the person wants to get closer to you. Sometimes it is considered rude to decline such an offer.

When you drink with persons older than you, you should be careful with pouring liquor. Of course, you may not make other’s glass overflow(liquor is expensive!), but more significant is to use two

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