Drinking culture of Korea

South Korea's drinking culture is intricately woven into its social fabric, lifestyle, and traditions. The country's history of producing its own alcohol dates back to the Koryo Dynasty, influenced by foreign distillation techniques. In South Korea, drinking is not merely an act of enjoying a beverage; it is a celebration of holidays, a way of honoring ancestors, and an avenue for building relationships with friends and neighbors.

Significant holidays such as Korean New Year, Daeboreum, and Dano have their distinct drinks and rituals. For instance, during Korean New Year, people consume Soju to ward off illness, while Daeboreum wine is enjoyed in hopes of hearing good news throughout the year. These drinking customs have been passed down through generations. Specific beverages, like Changpoju, were believed to repel evil spirits and promote longevity.

South Korea's drinking etiquette is governed by stringent rules. For example, it is customary to hold your glass with both hands and to finish your first drink in one go. Respecting elders and adhering to the proper drinking protocol is highly significant in Korean culture.

In modern times, South Korea's drinking culture has expanded to include a broader array of alcoholic beverages and new drinking practices. Drinking gatherings have become more frequent and are no longer restricted to special occasions. Innovative cocktails like "bomb drinks" and "poktanju" (boilermakers) have gained popularity, offering unique mixed drink experiences. The tradition of hoesik, or company dinners, remains prevalent, although there has been a shift away from the heavy drinking that was once customary.