{"id":195,"date":"2010-02-07T11:15:35","date_gmt":"2010-02-07T15:15:35","guid":{"rendered":"https:\/\/blogs.transparent.com\/korean\/?p=195"},"modified":"2014-08-27T18:09:34","modified_gmt":"2014-08-27T18:09:34","slug":"korean-alcohol","status":"publish","type":"post","link":"https:\/\/blogs.transparent.com\/korean\/korean-alcohol\/","title":{"rendered":"Korean Alcohol"},"content":{"rendered":"

The most commonly known and consumed alcohol in Korea is \uc18c\uc8fc<\/strong> (See post 10\/25\/2008 for more on \uc18c\uc8fc<\/strong>), but did you know that there are other varieties of alcohol in Korea?<\/p>\n

\uc57d\uc8fc<\/strong> literally means “medicinal alcohol”. According to legend, there once was a woman who became sick after her husband’s death. She made herself some \uc57d\uc8fc<\/strong> and was instantly cured of her illness. From then on there was a rumor in the village that this \uc57d\uc8fc<\/strong> was a medicinal drink. Although it’s debatable as to whether \uc57d\uc8fc<\/strong> is a medicine, what’s certain is that it’s a type of Korean rice wine in which the rice has been fermented into an alcoholic drink.<\/p>\n

\ubb38\ubc30\uc8fc<\/strong> is\u00a0distilled liquor.\u00a0It’s brewed from rice, sorghum,\u00a0wheat, millet and \ub204\ub8e9<\/strong>. \ub204\ub8e9<\/strong> is a fungus used in alcohol brewing. \ubb38\ubc30\uc8fc<\/strong> is known for it’s pear-like fragrance, even though no pears are used in the actual brewing. It’s said that \ubb38\ubc30\uc8fc<\/strong> originated from a peasant who presented \ubb38\ubc30\uc8fc<\/strong> to a king. The king was so impressed he made this peasant into a high ranking government official.<\/p>\n

\ubc31\uc138\uc8fc<\/strong> is made by brewing glutinous rice, ginseng and eleven other herbs together. \ubc31\uc138\uc8fc<\/strong> literally means one hundred years wine. Due to the medicinal qualities of ginseng and the herbs, it’s said that drinking this wine will allow you to live for a hundred years. This wine isn’t as popular as the other drinks because of its image as an old fashioned drink and high price.<\/p>\n

\ud0c1\uc8fc<\/strong>, also known as \ub9c9\uac78\ub9ac<\/strong>, is a sweet, milky beverage made from rice. \ud0c1\uc8fc<\/strong> is often stirred with a spoon or shaken before serving. This is done so as to make some of the rice residue dissolve. The origins of \ud0c1\uc8fc<\/strong> come from the farmers who used to make this rice beverage at home. Since \ud0c1\uc8fc<\/strong> is basically unrefined rice wine, even farmers could make it without a sophisticated refinery. There’s only about 6-7% alcohol in \ud0c1\uc8fc<\/strong>.<\/p>\n","protected":false},"excerpt":{"rendered":"

The most commonly known and consumed alcohol in Korea is \uc18c\uc8fc (See post 10\/25\/2008 for more on \uc18c\uc8fc), but did you know that there are other varieties of alcohol in Korea? \uc57d\uc8fc literally means “medicinal alcohol”. According to legend, there once was a woman who became sick after her husband’s death. She made herself some…<\/p>\n

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