So, what is soju?

There’s no dining experience quite like Korean barbecue. The smoky aromas, the sizzle of meat on the grill, the inevitable chorus of “Is it ready yet?” – it's about as close as you can get to a night out in Seoul. And no Korean barbecue feast is complete without soju. Made for sharing, this drink has become just as popular as the barbecue experience.

But what is soju? What does it taste like? And how do you serve it? Well, if you’ve been looking for a sign to explore this Korean spirit, now is the time because we have the full scoop.

More recently, during the Korean War in the early 1950s, rice became too valuable to use for soju production due to widespread food shortages. Producers turned to alternative starches like tapioca, sweet potato and wheat instead – a practice that still shapes the majority of modern soju today.

While most soju is produced using these alternative ingredients, traditional rice-based soju has made a comeback since the ban was lifted in 1999. These small-batch, rice-made expressions are often considered some of the more premium examples of Korea’s iconic spirit.

Soju is made right across Korea, with many regions having their own local favourites and flavours. Traditional soju is made by fermenting rice, while other styles might use another type of starch, and this is mixed with water and the Korean fermentation starter, nuruk. The starch is converted into sugar, which becomes alcohol via the fermentation process. It is then distilled to separate the alcohol from the solids and water, and depending on the distillery and style of soju, other sweeteners, flavours or additives may be introduced.

Korea remains the home of soju, but this spirit is now made in various other countries, such as China, the US and even here in Australia, as you’ll see in the styles to try below.

Traditionally, soju is enjoyed neat, served either slightly chilled or at room temperature. It’s also commonly mixed with beer in a favourite Korean combo known as somaek. Think of it as a boilermaker, only blended together rather than served separately.

Soju is an incredibly versatile cocktail ingredient. Its clean, neutral profile makes it an easy substitute for vodka in classics like a Martini or Moscow Mule, while its lower ABV offers a lighter twist on drinks like the Espresso Martini. Feeling adventurous? Have a go at the umami-packed, gochujang bombshell Summer in Seoul. Fruit-flavoured sojus open up even more possibilities, pairing beautifully with citrus, soda and sparkling wine. Or keep things simple with a splash of tonic, used in a refreshing Spritz, or shake up the fruity, sweet Soju Garden. 

Beyond how it’s served, soju is all about the ritual. Like other traditional spirits such as shōchū, sake and vodka, there are customs around how it’s poured, shared and enjoyed. For example you must never pour your own drink – it should be poured for you by an older member of the group. Receive it with two hands, and turn your head when you drink it. Traditionally the first round of soju poured is downed in one, while the next are sipped. If you are the one pouring, the glasses should never be left empty. And lastly, soju is a communal drink, which means it must be sipped with friends and family.