Korea has one of the most vibrant—and socially layered—drinking cultures in the world. If you land in Busan or Seoul without a basic read on how it works, you’ll either miss out on some of the best evenings of your trip or accidentally come across as rude. This guide skips the generic warnings and gets into how drinking actually plays out on the ground.
What Koreans Actually Drink—and Where
Soju is the foundation of Korean drinking culture. A standard 360ml bottle of Chamisul or Jinro at a convenience store costs around ₩1,800–2,000 (as of 2026; verify before you visit, since prices can change). The same bottle at a restaurant or pojangmacha (outdoor tent bar) runs ₩4,000–6,000. Don’t overpay at tourist-area bars where it sometimes creeps up to ₩8,000–10,000 per bottle.
Makgeolli is the fermented rice wine option—slightly sweet, milky, and lower alcohol than soju. You’ll find it at traditional pojangmacha and specialty makgeolli bars, usually priced around ₩5,000–8,000 for a bowl or small jug. Dongdong-ju is a similar unfiltered variety, slightly thicker and often served in a kettle with a ladle.
Beer (maekju) is everywhere. Domestic brands like Cass and Hite are cheap at ₩2,500–4,500 in restaurants. Korean craft beer has exploded in recent years—areas like Seomyeon in Busan and Itaewon or Hongdae in Seoul now have full craft taprooms with local IPAs, stouts, and wheat ales at ₩7,000–12,000 per pint.
Soju bomb (somaek) = soju dropped into a glass of beer. It’s ubiquitous at chicken-and-beer spots (chimaek). If someone makes one for you without asking, just drink it. It’s meant as a warm gesture.
The Unwritten Rules That Actually Matter
Korean drinking has a few social codes that are genuinely important—not in a strict etiquette-class way, but because following them signals that you’re engaged and respectful.
- Pour for others, not yourself. In a group setting, you fill other people’s glasses, and someone fills yours. If you’re sitting there pouring your own drink repeatedly, it reads as antisocial.
- Receive drinks with two hands. When someone pours for you, hold your glass with both hands or at least support it with one hand under the other. It’s a sign of appreciation.
- Wait for the first toast. “Geonbae” (geonbae) is cheers. Don’t drink before the first toast at a new round. After that, the pace is your own.
- Age matters at the table. The eldest person often pours first and sets the pace. If you’re the youngest, be more attentive about refilling glasses. If you’re the oldest, people will look to you to initiate.
- Don’t leave your glass empty for long. Your host or drinking partner will notice and feel they’re being neglectful. It’s fine to nurse your drink—just have something in the glass.
Refusing a drink is socially acceptable, especially if you cite a health reason or an early morning. Simply saying you cannot drink much works fine. Koreans are generally not pushy with foreigners about alcohol—they understand not everyone is used to the pace.
The Round System and Where to Go in Busan
Korean nights out are structured around rounds called cha. The first round (ilcha) is usually dinner with soju or beer. The second round (icha) moves to a different bar or a norebang (karaoke room). A third round might be a cocktail bar or late-night pojangmacha. You can exit at any point—saying you need to head home after one or two rounds is completely normal and won’t cause offense.
Where to drink in Busan:
- Seomyeon – The main nightlife hub. Packed with everything from soju bars to craft beer pubs to clubs. Budget roughly ₩30,000–50,000 per person for a full night out including drinks and food.
- Gwangalli Beach area – More relaxed, great outdoor bars with the bridge view. Good for craft beer and cocktails, slightly pricier than Seomyeon.
- Haeundae – Tourist-facing bars are here, so prices are higher. Avoid unless you’re staying in the area.
- Nampo / BIFF Square – Traditional pojangmacha and street-food drinking. Authentic and cheap—ideal for makgeolli and fried snacks, part of the wider Nampo night market scene.
Convenience store drinking is fully legal and widely practiced. GS25, CU, and 7-Eleven all have outdoor seating where locals buy a bottle of soju and some anju (drinking snacks like dried squid or crackers) for ₩5,000–8,000 total and sit outside—a good complement to convenience store meals if you’re hungry too. It’s one of the most genuine and affordable ways to experience Korean social life.
Practical Tips for Getting It Right
- Eat before and during. Korean drinking culture is inseparable from anju—food eaten alongside drinks. Ordering food isn’t optional; it’s expected at most drinking venues. Samgyeopsal (pork belly), fried chicken, and pajeon (scallion pancake) are classic pairings—see our Busan food guide for more must-try dishes.
- Know the soju strength. Standard soju is 16–25% ABV depending on the brand. It’s not beer. Three or four shots in a short window is enough to hit hard if you’re not used to it.
- Use Kakao Maps for nightlife. It shows open hours for bars and restaurants more reliably than Google Maps in Korea. Late-night spots list actual closing times—look for places open until 2 AM or later.
- Taxis home are cheap and easy. Use Kakao T to book a taxi. A ride from Seomyeon to Haeundae at 2 AM runs around ₩15,000–20,000. There’s no excuse for struggling alone when taxis are this accessible and affordable.
- No tipping. Korea does not have a tipping culture. Leave the full amount on the bill and that’s it.