Korean alcoholic drinks
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.
| Korean name | |
Jusageobae (holding a drinking party) by Hyewon (1758–1813) | |
| Korean name | |
|---|---|
| Hangul | 술 |
| Revised Romanization | sul |
| McCune–Reischauer | sul |
| IPA | [sul] |
| Suffix | |
| Hangul | -술 |
| Revised Romanization | -sul |
| McCune–Reischauer | -sul |
| IPA | [sul] |
| Suffix 2 | |
| Hangul | -주 |
| Hanja | 酒 |
| Revised Romanization | -ju |
| McCune–Reischauer | -chu |
| IPA | [tɕu] |
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| Korean cuisine 한국 요리 조선 료리 |
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There are an estimated 1,000 or more kinds of alcoholic drinks in Korea. Most are made from rice, and are fermented with the aid of yeast and nuruk (a wheat-based source of the enzyme amylase). Fruits, flowers, herbs, and other natural ingredients have also been used to craft traditional Korean alcoholic drinks. There are six distinct flavors: sweet, sour, pungent, roasted, bitter, and spicy. When the flavors are balanced, the alcohol is considered of good quality.
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