Korean drinking culture and soju etiquette: pouring, toasts, somaek and anju

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Drinking together is a big part of social life in Korea, from team dinners to catching up with friends over fried chicken and beer. The etiquette has its roots in respect for age and seniority. You do not need to follow every rule perfectly as a foreigner, but knowing them earns goodwill and avoids awkward moments.

The main drinks

Soju: a clear spirit, usually sold in green bottles and drunk neat from small shot glasses. Mainstream brands are much weaker than vodka, and many fruit-flavoured versions exist. Traditional distilled soju from Andong and elsewhere is much stronger.
Beer (maekju): light lagers, ordered by the bottle or as draught (saengmaekju).
Makgeolli: a milky, slightly sweet and fizzy rice wine, poured into bowls. Classic with pajeon (savoury pancake) on a rainy day.
Somaek: soju mixed into beer. People pour a shot of soju into a glass of beer, sometimes with theatrical tricks to mix it.

Pouring etiquette

Do not pour your own drink. Others fill your glass, and you fill theirs. If you notice an empty glass, offer to fill it.
Pour for elders with two hands, or with one hand while the other touches your pouring arm or chest.
Receive with two hands: hold your glass in both hands, or one hand supporting the other, when someone older or more senior pours for you.
Wait until a glass is empty before topping it up with soju; topping up a half-full glass is less usual.
If you do not want more, leave some in your glass.

Drinking with elders

When drinking with someone notably older or senior, turn your head slightly away from them as you drink, covering the glass with your hand if you like.
The first glass is often drunk together after a toast: "geonbae!" (cheers) or "jjan!".
At work dinners (hoesik), the most senior person often starts things and makes the first toast. See our work culture guide for more on hoesik.

Anju: food with drink

Koreans rarely drink without eating. Anju is food served with alcohol: fried chicken with beer (chimaek), pork belly with soju, pajeon with makgeolli, and spicy stews or dried squid in the bar. Many bars require you to order some food.

Saying no

Pressure to drink has eased a lot, especially among younger people. To decline, keep some drink in your glass, say you are driving, taking medicine or have an early start, or switch to a soft drink and join the toasts. A polite "jal mot masyeoyo" (I can't drink much) is widely understood. Do not let anyone push you beyond your limit.

The law

Drinking age: the legal age for buying alcohol is 19. Sales follow the Korean year count, so in practice it applies from 1 January of the year a person turns 19, regardless of the actual birthday. Shops and bars check ID, and young-looking foreigners should carry a passport or residence card.
Drink-driving: the limit is a blood alcohol concentration of 0.03%, in force since 2019 and stricter than many countries; one drink can put you over. Penalties include licence cancellation, heavy fines and prison. Do not drive at all after drinking; use a designated-driver service (daeri unjeon) or a taxi.
Drinking in public places such as parks is generally allowed, though some areas restrict it, and being drunk and disorderly is an offence.

Hangover foods

Haejangguk: literally "soup to chase a hangover", usually beef broth with cabbage leaves and congealed blood.
Kongnamul gukbap: bean sprout soup with rice, a favourite in Jeonju.
Bugeoguk: dried pollack soup, light and clear.
Convenience stores sell hangover drinks and pills meant to be taken before or after drinking; how well they work is debated, but they are part of the ritual.

Quick tips for your first night out

Pour for others before they pour for you.
Use two hands when an elder pours.
Eat as you drink.
Set your own pace; it is fine to sip.
Plan your way home before the last subway.

Any Korean drinking customs that surprised you, or questions about a work dinner coming up? Share them in the comments.