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[1] [2] [3] Eumcheongnyu can be divided into the categories of cha (차 tea), tang (탕 boiled water), jang (장 fermented grain juice with sour taste), suksu (숙수), galsu (갈수 thirst water), hwachae (화채 fruit punch), sikhye (식혜 sweet rice drink), sujeonggwa (수정과 persimmon drink), milsu or kkulmul (밀수, 꿀물 honeyed ...
Korean cuisine has a wide variety of traditional alcoholic drinks, known as sul (술). Many of these drinks end with the Sino-Korean word-ju (주; 酒), and some end with the native Korean word -sul. The Sino-Korean -ju is not used as an independent noun. There are an estimated 1,000 or more kinds of alcoholic drinks in Korea.
The term Haejanghada (Korean: 해장하다) is the practice of getting over a hangover. In Korea, refusing to drink is not a polite gesture in Korean society. Thus, the size of the Korean hangover-release market is steadily growing. In 1998, drinks recorded about 20 billion won in sales. In 2006, more than 60 billion.
The 15th day of the New Year according to the lunar calendar is a traditional Korean holiday. Many attend moon-viewing events all over the country for the new year's first full moon. On that night, Koreans drink Daeboreium or "ear-quickening wine" in hopes of hearing good news quickly for the next year.
Soju (English pronunciation: / ˈ s oʊ dʒ uː /; Korean: 소주; Hanja: 燒酒) is a clear and colorless distilled alcoholic beverage, [1] [2] [3] traditionally made from rice, but later from other grains and has a flavor similar to vodka. [4]
How to Prepare Yuja Tea. For every one cup (8 ounces) of water, I add two to three heaping tablespoons of the Korean honey citron and ginger tea.
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Traditional and non-traditional beverages associated with Korea. Subcategories. This category has the following 4 subcategories, out of 4 total. ... Pages in category ...