Korean Drinking Culture & Etiquette: Soju, Hoesik & the Rules

Walk into any Korean restaurant or pojangmacha (포장마차) on a Friday night and you’ll see tables crowded with green bottles, clinking glasses, and plates of food that never seem to run out. Drinking in Korea is a social ritual as much as a pleasure, wrapped in rules that reflect Confucian values of hierarchy, respect, and togetherness. Whether you’re heading to a company hoesik (회식) or just sharing a bottle of soju with new friends, understanding the customs will make you a far more welcome guest — and help you drink more safely too.

This guide covers the major drinks, the culture behind them, the etiquette every visitor should know, and how to navigate Korean drinking culture if you’re not drinking at all.

The Main Korean Drinks You’ll Encounter

Korea has a rich drinks culture that goes well beyond the green bottle most people recognise. Here are the four you’re most likely to encounter.

Soju (소주)

Soju is South Korea’s national spirit and the world’s best-selling liquor by volume. A clear distilled spirit traditionally made from rice (and today often from sweet potatoes or tapioca), standard soju sits at around 16-25% ABV — lower than Western spirits but higher than beer. The classic version has a clean, slightly sweet taste that’s deceptively easy to drink. Flavoured variants — strawberry, green grape, peach, yuzu — are widely available and popular with younger drinkers.

A single 360 ml bottle costs roughly 1,500-3,000 KRW at a restaurant, making it extraordinarily affordable. Soju is almost always shared, never sipped alone at the table.

Maekju (맥주 — Beer)

Korea’s major domestic lagers — Hite, Cass, Terra, Kloud — are light, cold, and endlessly drinkable on a hot summer evening. Craft beer (크래프트 맥주) has exploded in popularity since the mid-2010s, with dedicated taprooms now common in Seoul, Busan, and other cities. Beer is frequently ordered alongside soju and mixed together — see somaek below.

Somaek (소맥)

Somaek (소주 + 맥주) — a shot of soju dropped into a glass of beer — is arguably Korea’s most popular drinking format. The ratio varies by preference; a common ratio is roughly 3:7 soju to beer. Some groups have elaborate rituals for mixing it, including spinning the glass on a chopstick to create a whirlpool before serving. At around 8-12% ABV, somaek is smoother than straight soju but still potent.

Makgeolli (막걸리)

Makgeolli is a milky, lightly sparkling rice wine with a low ABV (typically 6-8%) and a slightly tangy, sweet flavour. It’s one of Korea’s oldest alcoholic drinks, traditionally associated with farmers and rural culture. Today it’s been rebranded as a fashionable artisanal beverage, with craft makgeolli bars offering dozens of regional varieties. It’s typically served in a large communal bowl (동이) or poured into small bowls rather than glasses — and it pairs exceptionally well with pajeon (파전 — savoury pancakes). Makgeolli is a great option for those who want something lower in alcohol.

See our Korean Dining Etiquette guide for more on how food and drink intersect at the Korean table.

Hoesik (회식): The Korean Work Dinner

Hoesik (회식) literally means “group meal” but in practice it refers to the Korean work social dinner — a regular, often semi-mandatory gathering of colleagues that typically involves food, alcohol, and multiple venue changes. The tradition is rooted in Confucian values around group cohesion: eating and drinking together builds trust, flattens some of the formal hierarchy of the office, and cements team bonds.

A typical hoesik moves through cha (차 — rounds): the first cha is usually a proper meal at a restaurant (Korean BBQ, samgyeopsal, or a stew restaurant are common choices). The second cha moves to a pojangmacha, bar, or norebang (노래방 — karaoke room). A third cha might follow at a cocktail bar or convenience-store drinking spot. Each round is a separate venue.

For foreigners working in Korea, hoesik can feel overwhelming. Attendance is culturally expected, and declining repeatedly can affect your standing with colleagues. That said, attitudes are shifting — younger Korean workers increasingly push back on the obligation, and many companies have relaxed the pressure. If you need to leave early, say so respectfully and thank the senior person present.

Read more about navigating social norms in our Korean Etiquette Guide.

Korean Drinking Etiquette: The Rules

Korean drinking etiquette is detailed and hierarchical. Breaking the rules accidentally is forgivable for foreigners, but knowing them shows genuine respect for your hosts.

Pour and Receive with Two Hands

Always pour drinks for others — never pour for yourself first. When pouring, hold the bottle with two hands (or your right hand supported at the elbow by your left). When receiving a pour, hold your glass with two hands or with your right hand touching your left forearm. Using one hand only — especially when receiving from an elder — reads as rude or dismissive.

Let Elders Pour First and Drink First

The most senior person at the table typically pours or initiates the first round. Do not lift your glass to drink before they do on the first toast. When the eldest or most senior person is pouring for you, stand or at least lean forward slightly as a sign of respect.

Turn Away When Drinking in Front of Elders

This is one of the more surprising rules for newcomers: when drinking in the presence of someone significantly older or senior than you, you should subtly turn your head to the side (or slightly away) when taking a sip. The gesture indicates that you are not being brazen about drinking in front of a respected elder. It’s particularly expected in formal settings or when someone has just poured your first glass.

Keep Glasses Full — But Not Drained

In Korean drinking culture, an empty glass is an invitation to refill it. Good hosts watch glasses carefully and keep them topped up. Conversely, if you want to slow down your drinking, keep a small amount in your glass — an empty glass signals you’re ready for more.

Accepting the First Glass

Refusing the very first glass — especially when offered by a senior — is considered impolite in traditional settings. The culturally accepted approach, if you genuinely don’t want to drink, is to accept the glass, bring it to your lips symbolically, then explain afterwards that you’re not drinking tonight. This preserves face all round. (See the section below for non-drinkers.)

Sharing Glasses

It’s common — especially in older or more traditional settings — for someone to offer you their own glass, fill it, and present it to you as a sign of closeness. Accepting and drinking from a shared glass is a gesture of bonding. You can politely decline with a warm smile and a word of appreciation if you’re uncomfortable with it; most people will understand.

Anju (안주): Food That Goes With Drinking

In Korea, drinking without eating is unusual. Anju (안주) is the broad category of food eaten alongside alcohol — and it’s a serious culinary world of its own. Classic anju includes:

• Samgyeopsal (삼겹살) — grilled pork belly, the quintessential soju companion
• Pajeon (파전) — spring onion pancake, traditional with makgeolli
• Dakbal (닭발) — spicy chicken feet, popular late-night bar snack
• Ojingeo-bokkeum (오징어볶음) — spicy stir-fried squid
• Tteokbokki (떡볶이) — spicy rice cakes, common at pojangmacha
• Chimaek (치맥) — fried chicken and beer, a beloved Korean pairing with its own cultural moment

Food is not an afterthought at a Korean drinking table — it paces the alcohol, brings people together over shared plates, and is central to the social experience. Never skip anju if you can help it.

For a deep dive into the food side, see our Busan Food Guide: 8 Must-Try Dishes.

Geonbae (건배) and Drinking Games

Geonbae (건배 — literally “dry glass”) is the Korean toast. It’s commonly accompanied by a call of geonbae! or one shot! — meaning everyone drinks their glass in one go. You can also say jjan! (짠!) for a lighter, more casual clink-and-sip toast.

Drinking games are a staple of Korean bar culture and serve as ice-breakers across age groups. Common games include:

• Baskin Robbins 31 — players count around the table in sequences of 1-3; whoever says 31 drinks
• Nunchi Game (눈치 게임) — players shout numbers in any order without repeating; whoever causes a clash drinks
• The Soju Bottle Cap Game — the cap of a soju bottle has a twisted metal tag; players flick it around the table; whoever knocks it off drinks
• Titanic (타이타닉) — a small shot glass is floated in a beer glass; players pour tiny amounts of soju until it sinks; whoever sinks it drinks the whole thing

Games should always feel fun, not coercive. If you’re uncomfortable with drinking games, it’s absolutely fine to participate in the social element without drinking the penalty shots.

Tips for Non-Drinkers

Korea has a strong drinking culture but non-drinkers are not as ostracised as the culture’s reputation might suggest — especially among younger Koreans and in international company. Here are practical strategies:

• State your reason clearly and early. Saying “I don’t drink for health reasons” (건강 때문에 술을 못 마셔요) is almost universally respected and rarely questioned.
• Order something to hold. A glass of sparkling water, sikhye (식혜 — sweet rice drink), or soda lets you participate in the toasting ritual without drinking alcohol.
• Participate in the pouring. Actively pouring for others signals engagement and respect, even if your own glass stays full. This goes a long way.
• Attend the meal part of hoesik. Even if you leave after the first cha (the meal), you’ve shown up and shown respect. Leaving before the meal begins is far more awkward than leaving after it.

Korean cafe culture offers excellent alternatives for social gatherings — see our Korean Cafe Culture guide for ideas.

Drinking Responsibly and Staying Safe

Korean drinking culture can involve drinking more, and faster, than you might at home. A few practical notes:

• Pace yourself with anju. Eating continuously is the best buffer against overdrinking. The food is there for a reason — use it.
• It’s always okay to slow down. You can keep a glass slightly full, sip slowly, or switch to water between rounds. Nobody is required to match pace with the fastest drinker at the table.
• Transport is excellent. Korea’s taxi apps (Kakao T) and subway system run late; never drink and drive. Designated driver culture (대리운전) also exists: a service that drives your car home for you, widely used across the country.
• Peer pressure exists but is declining. The culture of forcing drinks is real, particularly in older corporate or military settings. Younger Koreans are actively pushing back on it. As a foreigner, you are always within your rights to decline politely, and most Koreans will respect that.
• Watch your belongings. Late-night streets in Korea are generally very safe, but busy entertainment districts attract pickpockets. Keep phones and wallets secure.

Drinking in Korea is genuinely one of the great social experiences the country has to offer — convivial, generous, and deeply communal. Approach it with curiosity and respect, know your limits, and you’ll have a wonderful time.

Frequently Asked Questions

Explore more Korea guides

• Korean Dining Etiquette: Everything You Need to Know
• Korean Etiquette Guide for Travellers
• Korean Cafe Culture: How to Do It Like a Local