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Greetings, fellow food and drink enthusiasts! Today, we delve into the heart of Korean cuisine, not through its famous kimchi or barbecue, but through its beverages. Specifically, we’ll be exploring the question: What do Koreans drink during meals?

In Korea, the act of eating is not just about satiating hunger, but also about nourishing the body and soul. This philosophy extends to their choice of beverages during meals, which are chosen not only for their taste but also for their health benefits and their ability to complement the flavors of the food.

1. Water (Mul): The most common beverage consumed during meals in Korea is plain water. It is often served chilled in the summer and warm in the winter. In traditional Korean dining etiquette, it is usually the youngest at the table who pours water for the elders, a practice that fosters respect and harmony.

2. Rice Wine (Makgeolli): This traditional Korean alcoholic beverage is made from fermented rice. It has a milky, slightly sweet, and tangy flavor that pairs well with spicy and savory dishes. Makgeolli is also rich in probiotics, which aid digestion.

3. Barley Tea (Boricha): A staple in Korean households, boricha is served year-round, hot in the winter and cold in the summer. This caffeine-free tea is known for its nutty flavor and its health benefits, including aiding digestion and detoxification.

4. Soju: This clear, colorless distilled beverage is the most popular alcoholic drink in Korea. It is typically served with meals and is often consumed in a social setting. Soju has a smooth, clean taste that pairs well with a variety of Korean dishes.

5. Plum Tea (Maesil-cha): This sweet and tangy tea is made from fermented plums and is often served at the end of a meal due to its digestive benefits.

6. Sikhye: This traditional sweet rice beverage is often served as a dessert drink. Sikhye is known for its sweet and malty flavor and its ability to aid digestion.

7. Fruit Soju: A modern twist on traditional soju, fruit soju is a popular choice among younger Koreans. It is made by infusing soju with fresh fruits, resulting in a sweet and fruity alcoholic beverage that pairs well with a variety of dishes.

In conclusion, the beverages consumed during meals in Korea are as diverse and complex as the cuisine itself. They are chosen not only for their taste but also for their ability to complement the flavors of the food and their health benefits. So the next time you find yourself at a Korean dining table, don’t forget to pay attention to the drinks – they are an integral part of the Korean dining experience.

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