Soju is old. Like, really old. It dates back to 13th-century Goryeo (an ancient Korean kingdom) when Mongol invaders introduced the traditional ‘arak‘ distilling technique from Persia. It’s intriguing how our planet shares its cultures. Soju, made from rice and other grains, translates as ‘burned liquor,’ referencing the heat from distillation. Initially a rice wine, producers had to adapt from the 1960s to the 90s due to a nationwide grain shortage. Nowadays, producers continue the traditional fermentation and distillation process, often adding flavorings like peach, grapefruit, and apple, alongside sweeteners and water to adjust taste and dilute alcohol content. This versatility has led to its popularity in Korea and worldwide. Personally, I enjoy the plain version in the unmistakable green bottle.

Like wine, soju complements food well, especially Korean cuisine. This pairing is expected, given that soju is Korea’s national spirit, and there’s even a term for it – ‘anju’. Anju includes foods meant to be enjoyed with alcohol, typically sweet and spicy dishes. Classic Korean BBQ items like grilled pork belly, fish cakes, kimchi, and spicy fish stew are popular choices. Soju’s ability to balance spicy flavors and enhance dishes has made it the top drink in South Korean restaurants.

Described as a neutral, slightly sweeter, and more viscous version of vodka, soju takes on many forms in both flavor profile and alcohol percentage. It’s range varies, but it’s generally less than 40% and thought of as a weaker alternative to vodka. Whether you like it clean and neat or infused with fruity flavor’s, soju is a versatile drink that’s classically enjoyed as a shot but can be easily substituted for vodka and gin in cocktails. If you’re feeling adventurous, do as the Koreans do and try a Korean Yoghurt Soju Cocktail, made with an Asian yoghurt drink (like Yakult) and a lemon-lime soda. So, I live in Canada. However, availability may be limited in regions like the Atlantic provinces. Bummer!

Soju (소주) anyone?

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