Also known as Korean cinnamon punch, sujeonggwa is a popular traditional dessert drink consumed during the Korean festive holidays alongside with sikye (sweet rice drink). It is known to aid indigestion which is why it’s often served with a large meal.

Maesil-ju is a traditional liqueur made with small-sized Asian plums (Prunus mume). Either unripe green or ripe yellow fruits can be used, sometimes even a mixture of both varieties. The drink is traditionally produced by steeping the fruit, together with sugar, in soju – traditional Korean spirit usually distilled from rice.

Makgeolli is the oldest Korean rice wine that dates back to the 10th century. It is usually made from rice which is fermented with nuruk—traditional Korean starter. The fermentation process produces a lightly fizzy drink with a typical milky appearance and a slightly sweet flavor.

Mugicha is a Japanese name for barley tea—an infusion made by steeping roasted barley grains in hot or cold water. Technically, barley tea is a tisane, and nowadays, it is often made by using teabags consisting of roasted and ground barley.

Yuja-cha is a Korean citrus infusion that is mostly enjoyed during winter. It is made with yuya—a lemon-like citrus fruit native to China that was brought to South Korea during Tang dynasty. The tea can be prepared by mixing fresh sliced fruit with sugar and then combining it with warm water.

Dalgona is a frothy whipped coffee that is served on top of milk. Although it became internationally known as a South Korean beverage, similar versions are common in other Asian countries. The basic version of this coffee is made with equal parts of instant coffee, sugar, and water.

Omija-cha is a Korean infusion made with omija—five-flavor berry. Also known as schisandra or magnolia berry, these small red berries are dried before they are used to make omija tea. The berries can be boiled in hot water, which will bring out bitter flavors, but traditionally they are merely steeped in cold water.

Baekseju is a clear, herb-flavored Korean rice wine made with fermented glutinous rice. Ginseng is the dominant flavor, while the combination usually includes a blend of herbs and spices such as ginger, omija (Schisandra chinensis), goji berries, or cinnamon.

Poktanju is a simple South Korean combination of beer and soju—a traditional Koran rice spirit. Also known as soju shot or bomb shot, the drink is made by dropping a shot of soju in a glass of beer. Once prepared, the cocktail is gulped as quickly as possible.