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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 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.
Makgeolli (Korean: 막걸리; lit. raw rice wine; [mak.k͈ʌɭɭi]), sometimes anglicized to makkoli (/ ˈ m æ k ə l i /, [1] MAK-ə-lee), is a Korean alcoholic drink.It is a milky, off-white, and lightly sparkling rice wine that has a slight viscosity, and tastes slightly sweet, tangy, bitter, and astringent.
Print/export Download as PDF ... Help. Traditional and non-traditional beverages associated with Korea. Subcategories. This category has the following 4 subcategories ...
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.
Well, when it comes to Korean last names, there's a whole world of history, meaning, and often some symbolism thrown in! From the ubiquitous Kim to the rare gems that'll make even native Korean ...
Sujeonggwa (Korean: 수정과) is a Korean traditional cinnamon punch. Dark reddish brown in color, it is made from mainly cinnamon, sugar, water and ginger. It is often served with gotgam (dried persimmon) and garnished with pine nuts. [1] The punch is made by brewing first the cinnamon sticks and ginger at a slow boil.