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Category: Food

  • 10 Flavors of Soju to fall in love with!

    10 Flavors of Soju to fall in love with!

    When thinking of soju, one automatically thinks of Korea.

    Understandably, soju is a part of Korean culture and it is only fun when drinking with others.

    Notably, this drink comes in over 20-different flavors, so there is much to taste.

    Soju is a clear and colorless alcoholic drink. And interestingly, much say soju is similar to vodka.

    To this day, this drink is continuing to gain popularity and is now spreading to the west.

    Origins of Soju

    To start, soju did not start with the Koreans.

    Insane right?

    Furthermore, this alcoholic drink was originally made in Arabia and it is known as arak.

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    During the war in the early Goryeo Dynasty, Mongol invaders brought arak to the war and it spread all over Korea.

    Likewise, many say the reason why the Mongols knew about arak first because of Genghis Kahn.

    The short story goes that Genghis Kahn brought arak to Mongolia first, then to his grandson, Kublai Khan.

    Kublai Khan, for those who do not know, was the first emperor of the Yuan Dynasty and was one of Korea’s earliest leaders.

     The Making of Soju

    To start, traditional soju is made with rice, but it can also be from sweet potato, barley, tapioca, and wheat.

    The making of this drink is a long process.

    To make this Korean alcoholic drink, the rice has to be mash and pulverize into small pieces.

    The small pieces are then mixed with water and made into a  flat disk with pressure on the top—similar to tofu.

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    Now it is time to ferment. The disk will fermentation for three weeks.

    But once the disk is hard as a rock, it is ready.

    This is a step where using a mortar helps to pulverize the disk.

    After the pulverization, the grain is will be mix with a big batch completely cool steam-white rice.

    Then, the mixture is ready to ferment for another 2 weeks in Earthenware pots.

    Finally, after the 2-month process, the mixture can be put into a Sojugori to boil.

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    Making soju a long process, and takes about 2 months.

    What You Should Know About Soju

    On the alcohol level, soju is between liquor and wine. This can be dangerous for newcomers, for the alcohol percentage does not match with the taste.

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    The lowest ABV (alcohol per volume) stands at about 13% and 45% highest for the standard green bottles.

    Now, the lowest percentage is from bottles with fruit flavors and the highest percentage is from the rich strong ones that taste like vodka.

    Taste

    This is why soju can be dangerous.

    When drinking a bottle with a high percentage of ABV, you would expect to have a bitter and strong taste.

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    Not with soju, even the rich-flavor taste with a high percentage is so smooth that you can finish a whole bottle and without realizing it.

    And on the other hand, you have fruit flavor soju which can taste the actual juice. The sweet smooth taste can only be an encouragement to continue drinking until becoming completely wasted.

    Why Do People Like It?

    Well, soju is similar to Japanese sake and vodka, but it is completely different at the same time.

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    You see the taste can be clean and neutral, or semi-sweet. But it does not burn or hurt like vodka, nor is it weak like sake.

    This drink is steadily coming into the west, but initially many Americans were not fond of this Korean vodka because of its taste.

    However, this is changing.  

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    As Korean music, food, and shows are becoming more popular in the U.S, so is soju.

    Soju Brands

    With this drink, you can make many delicious cocktails and it pairs well with food. Since there are many types of soju, there are top brands to drink from.

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    The best selling brand that you can find at any Korean restaurant, store, the market is Chamisul by Hite Jinro. Not only does this brand ship all over Korea, but worldwide. Furthermore, the ABV ranges from 19% to 25%.

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    Another brand is Chum Chumrum. This brand is known for being soft, and best for bigger drinkers. This brand is well advertised by Korean celebrities. Also, the alcohol percentage ranges from 18% to 19%.

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    Finally, the most expensive brand is Andong. Andong can start at 40 to 50 dollars a bottle. As a result, this drink is most popular among the older generation. The drink is very strong but has a silky texture. The alcohol percentage ranges from 22% to 45%.

    Believe it or not, the price of soju is insanely cheap, well in Korea. In Korea, the average cost of the green bottle is at about $2.80. On the contrary to the U.S, where each bottle sells for $6 to $7.

    Ethics to Drinking

    If not obvious, the right way to drink soju is cold in small-shot glasses.

    However, drinking ethics goes far beyond cold soju.

    Some customs include whipping the bottle side-to-side and hitting the bottom of the bottle and then opening it.

    But, there are some rules:

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    1. In a group of people, you never pour your glass. The eldest of the group gets their glass poured first.

    2. When pouring or receiving the alcohol, you hold the cup or the bottle with both hands.

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    3. Now if you are the one pouring, cover the label with one of your hands.

    4. Do not drink visibly. Meaning, turn your back and cover your drink with one hand while drinking. This is to show respect to the elders in the table.

    On rare occasions, a bottle of soju is left. Once the bottle is open, someone will finish it.

    However, these rules can change depending on the people you are drinking with. If you are drinking with friends, you can drink and pour with one hand.

    Soju Food Pairing

    Soju pairs well with meats and salty food. This is also known as Anju, which is food that tastes good with alcohol.

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    For that reason, samgyupsal, grill pork belly, is very good with soju. The juice and savory taste pairs well with the bitter taste of the drink. Also, the greasy of the meat slows down the absorption of alcohol.

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    To cleanse your palette, shredded dried squid is good. This snack not only cleanses your palette the saltiness, give soju another flavor.

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    Another good one is Jokbal. This boiled, well-flavor meat melts on your tongue when eating. And removes the bitter taste of the soju.

    As you might have realized, soju is a part of the Korean culture.

    Fun fact, in Korea, business discussions happen over alcohol. And not in the office, like your regular scenario. Besides building trust, it is their way of learning more about you. This is how deals are mainly closed, and you can face penalization in the deal if you do not drink.

    Fun Soju Drinking Games

    With the drinking culture, it is obvious that games will be created.

    These games are best with a group of friends.

    Here are a few:

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    • Titanic or The Submarine is a game that requires a long glass cup, soju-shot glass, beer, and soju.
      1. First fill-up the long glass halfway with beer.
      2. Carefully drop the shot glass into the beer, and make sure no beer falls into the glass.
      3. Now, take turns filling the shot glass with soju. It does not matter how much, but the glass has to float.
      4.  If the glass sinks, you drink the whole drink.
    • Sam-yuk-gu (also known as 3-6-9) is a popular game amongst Koreans. Now, this game requires lots of clapping and shouting.
      1. In a group of people, being counting up. The trick is to once clap on numbers like 3-6-9. For instance, 1-2-clap-4-5-clap-7-8-clap.
      2. Now when you get to 30 you clap once, but for 33, 36, 39 you clap twice.
      3. If you end up saying the number or miss the claps, you drink.
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    • Another game is flicking the bottle cap with the loose metal end. This game just requires a soju’s bottle cap.
      1. Straighten the loose end of the bottle cap. Make sure that it is still attached to the cap.
      2. The rule to continue flicking the loose end until it falls off. The one who breaks the end wins and the other members drink.

    Soju Cocktails and Mixture

    Due to the smooth, and sweet taste of soju. The drink goes well in many cocktails.

    Here are easy to make mixes:

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    In the Korean Yogurt Soju Cocktail, all you need is to mix rich-soju, sprite/7-up, and thaw Yakult.

    • Use three ounces of each drink. A trick is to use the empty Yakult bottle for measurement. The sweet taste of yogurt masks the alcohol, and it is very refreshing
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    If you like slushy, you will enjoy a Watermelon-soju cocktail. Before making this one all ingredients should be cold: rich-soju bottle, small watermelon, and a cup of ice cubes.

    • Cut the top of the watermelon and empty it, but do not throw away the skin because it can be a bowl.
    • In a blender, put in the bottle of soju, watermelon chunks, and ice cubes.
    • Once it is all blend together, pour it into the watermelon skin/bowl, and enjoy it.
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    Now, Melona-ju requires a Melona ice cream bar, a shot of soju, 1/2 cup of Chilsung Cider, and 1/4 cup of ice.

    • Simply put all these ingredients in a blender, and enjoy with a straw.

    Best Selling and Interesting Sojus

    Soju comes in many variations of flavors. Here are some of the best selling in Korea:

    1. Green Grape

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    2. Peach

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    3. Apple

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    4. Pineapple

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    5. Grapefruit

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    Honorable mentions:

    1. Yogurt

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    2. Cherry

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    3. Lychee

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    4. Ginger

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    5. Mango

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    Which soju flavor is your favorite?

    For more blogs like this:

    To learn more on Korean food, watch the video below!

    [embedyt] https://www.youtube.com/watch?v=Xn_MwXv3MDw[/embedyt]

  • Expanding Your Palate to Korean Cuisine: What to Know

    Expanding Your Palate to Korean Cuisine: What to Know

    Korean Cuisine is not thought of much since we usually associate Asian food with Chinese, Japanese, Thai, or Americanized Asian dishes. Korean cuisine has not always been in our radar of food, and there is a reason for it.

    Not many people are familiar with Korean Cuisine and culture except Koreans. Their food culture has been around for years central in Korea’s agricultural history. Korean’s previous lifestyle has influenced their diet and cooking techniques that continues to this day.

    Even though Korean cuisine is becoming more recognized, there are limitations of what we know. Korean dishes are more than Korean BBQ and Kimchi, although they are authentic dishes and cooking techniques to Korea. Their food is rooted in their history and culture centered around family and community.

    Before experiencing Korean cuisine, lets learn more about their food history to understand their food culture.

    Korean Food History

    Korea has a long history of agriculture that continued for over 1000 years influencing their diet and cooking methods. A key factor going hand in hand with their agricultural history is their climate. Koreans’ development of food technology comes from the desire to preserve their food sources from the hot summer and harsh winter.

    How? Through the fermentation process which Koreans have been perfecting their methods for years to preserve their food. Korean cuisine thrives on the process of fermentation that has allowed them to develop “cultural legacies for their food”. Their fermentation techniques to preserve their food adds the enriching flavors to their Korean dishes.

    Agricultural History

    Aside from their food technology, their agricultural history has played a role in the balance of their diet. Korean cuisine has a high intake of vegetable consumption balancing their intake of protein. Due to their agricultural history and industry, Korean cuisine uses fresh seasonal ingredients year round with their distinct seasons.

    Koreans’ agricultural history is rooted in most aspects of all their culture and food is vastly influenced by their agriculture. Cooked with natural ingredients, it has shaped the Koreans’ group culture rooted in family and community. In Korea, Koreans believe meals is a representation of the mother’s love that is cooked by them. How many cultures can say that?

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    Another influential factor contributing to Korean food are their neighboring countries and economic and political history. China has inspired Korean dishes with noodles that are not common in traditional Korean cuisine. Noodles that have not been part of Korea’s natural food sources can replace rice dishes.  We can’t forget chili peppers introduced by the Portuguese during the 16th century trading. An ingredient stapling the flavors of Korean dishes.

    Korean cuisine has a long history rooted in their agricultural history and geographical location. Factors that make Korean food distinct from other Asian and western food cultures.

    Characteristics of Korean Cuisine

    What makes Korean cuisine distinct?

    Their cooking methods, ingredients, values, and culture surrounding their food. Korean dishes have distinct characteristics that define Korean cuisine from other cuisines. More so that Korean food has ranked 9 in the Global Wellness Index, indicating South Korean food is ahead of other Western food cultures.

    Some of the characteristics we can identify in Korean food are:

    • Use of raw materials and ingredients home to and used in Korea.
    • Usage of unrefined, baked, and fermented salts.
    • Use of sesame and perilla oil to cook meals.
    • Use of medicinal herbs.
    • Usage of fermented foods.
    • Having dishes with a high intake of vegetables.
    • Having meals based on seasonal produce, allows for the use of various, fresh produce each season.
    • Korean dishes based on regional areas, Korea has local cuisine based on the regions of Korea.
    • Less deep-fried food, since before Koreans had a limit of oil use they pan fry or stir-fry their food.
    • Prominent dietary energy is rice, the backbone to Korean dishes.
    • Home cooked meals are a staple to Korean cuisine.

    These characteristics are essential to making Korean dishes and their food culture. Koreans have various methods of cooking their food that has made it distinct from others and is enriching flavors. What makes Korean food flavors enriching is their use of common ingredients in their dishes.

    Common Korean Ingredients

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    Korea has essential ingredients that add the intense flavors and spice to their food. Since they have perfected their fermentation process to preserve their food sources, Koreans use those fermented foods to create the flavors we taste with every bite.

    The kind of ingredients we can expect to find in Korean dishes are:

    • Sesame oil
    • Chili pepper paste
    • Chili pepper flakes
    • Soybean paste
    • Soy sauce
    • Garlic
    • Ginger
    • Scallions

    Green onions and red peppers can also be used to add flavor and for the health benefits. Koreans are very mindful of the ingredients they use and how they cook it much like how they are with their beauty care.

    Korean based ingredients and cooking methods make up the traditional Korean dish but, also, the food culture Koreans have at their table.

    Traditional Setting of Korean Cuisine

    We have all heard about having table manners, whether from our parents or we experienced it in another home. As much as sitting at the table goes for Western culture, we are custom to having family dinners together. However, Koreans’ traditional table setting goes beyond having a meal together.

    Korean Table Etiquette

    Aforementioned agricultural history has played a vital role in developing their group culture rooted in dedicating, communicating, and consideration for the family. A Korean meal serves as a way to educate and teach common etiquette and courtesy when eating. Koreans meals are a place of respect as in most aspects of their culture.

    An important rule of thumb we need to consider when having a Korean meal is to pay attention to the ranking. Ranking in terms of age and social ranking with the eldest and higher rank sitting first and the lower or youngest rank seated closest to the door. Not to mention serving the eldest their drink and allowing them to eat first before we dive in. Just as we serve our elders, we must let someone serve us as it is a custom in Korean table manners.

    Korean Dish Placement

    Besides having and showing respect towards our eating companions, we need to understand how Korean food is placed before us. Korean dishes are made with the four elements that make Korea’s traditional meal. Each element focuses on one function that relies on one another for flavor, enjoyment, and nutrients. The four elements are bap (cooked rice), kuk (soup), banchan (side dishes), and jang (sauces).

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    All four elements make the traditional Korean meal served together at the same time. Koreans do not have course meals as Western cultures but place everything at the same time. They have a main dish with two to twelve side dishes they can eat from a low table where guests sit on the floor and eat. Even though now there are high tables and chairs, there are some restaurants where they serve their food traditionally.

    Traditional Food Customs

    Depending on the occasion of the meal, the foods are never the same. There are appropriate meals for each occasion and utensil usage as well. Traditionally Koreans eat with stainless steel chopsticks and a long stainless steel spoon for rice or soup. They do not use the utensils at the same time to avoid any spillage.  Mindfulness is critical and rooted in Korean culture for the past centuries.

    Korean food culture and dishes are heavily rooted in their agricultural history and their communal values. Their agricultural lifestyle has contributed to their cooking techniques and diet. Having a balanced meal in Korea has been a staple in their Korean dishes. From eating less meat and more vegetables, it has been their way of cultivating dishes that are both nutritious and flavor intensive.

    Korean cuisine has a history dating back centuries that continues into present day South Korea. Foods that are spicy and flavor intensive that we want to keep trying more foods each season.

    Korean food has common ingredients found in their dishes, what ingredient is common for you when you cook? Tell us in the comments below.

    To learn more on Korean dessert, watch the video below!

    [embedyt] https://www.youtube.com/watch?v=9x9cEayJnu0[/embedyt]

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