Drinks Recipes
128 recipes
This category brings together Korean traditional beverages and drinking snacks (anju). Sweet classics like sikhye (rice punch) and sujeonggwa (cinnamon punch) sit alongside modern fruit smoothies and homemade drinks. For anju, find recipes for dubu-kimchi (tofu with kimchi), golbaengi-muchim (spicy whelk salad), and other bar-food favorites.
A well-made drink rounds off a meal or makes a refreshing snack, while great anju elevates any gathering. Browse these recipes for ideas you can prepare at home with ease.
Korean Pear Bellflower Root Tea
Baedoraji cha is a traditional Korean tea made by slowly simmering pear and bellflower root (doraji) together in water. The bellflower root is peeled and kneaded with salt two to three times to draw out its inherent bitterness, a step that cannot be skipped without the tea turning unpleasantly sharp. The pear is cored, cut into large chunks, and added to the pot where its juice gradually dissolves into the liquid, providing a natural sweetness. Ginger and dried jujubes join the pot: ginger contributes a warm, slightly peppery note that complements the herbal quality of the bellflower root, while jujubes add a subtle fruity depth. The mixture simmers on low heat for thirty to forty minutes so the active compounds in each ingredient fully infuse the water. Sweetness is adjusted with jogcheong (grain syrup) rather than refined sugar. The tea is traditionally served warm during dry or cold weather, when the saponins from the bellflower root are valued for soothing the throat.
Korean Cactus Fruit Ade (Prickly Pear Citrus Sparkling Drink)
Baeknyeoncho ade is a Korean fruit drink made from prickly pear cactus fruit syrup blended with lemon juice and grapefruit juice, then topped with sparkling water. The cactus fruit syrup carries a deep magenta color and a flavor reminiscent of berries but with an earthier sweetness and slight viscosity unique to the fruit. Sharp lemon acidity and the bitter edge of grapefruit juice counterbalance the syrup's sweetness, creating a drink that is fruity without being cloying. A pinch of salt acts as a flavor amplifier rather than a source of saltiness, making the fruit acids more pronounced. The sparkling water must be added last and stirred gently after the syrup and ice are already combined, preserving the carbonation. A sprig of apple mint floated on top adds an herbal note that reaches the nose with each sip, reinforcing the cooling sensation. The intense natural pigment of the cactus fruit makes this drink visually striking when served in a clear glass.
Korean Baekseju Herbal Rice Wine
Baekseju is a traditional Korean herbal rice wine made by infusing a glutinous rice ferment with fresh ginseng, jujubes, ginger, and honey. The base is glutinous rice fermented with nuruk, a traditional wheat-based fermentation starter that produces a mildly sweet, low-acid alcohol. Fresh ginseng steeped in the fermenting liquid contributes its characteristic bitter, earthy depth that intertwines with the rice sweetness over time. Jujubes lend a subtle fruity note and a faint reddish hue, while ginger adds a warm, peppery finish that tempers the wine's sweetness. Honey is introduced after primary fermentation has progressed so the yeast does not consume all its sugars, preserving residual sweetness in the finished product. The alcohol level sits around twelve to thirteen percent, comparable to grape wine, and the liquid is clearer and more golden than unfiltered makgeolli. Served cold, the herbal notes recede and the drink feels crisp; at room temperature, the ginseng and jujube aromas become more prominent with each sip.
Korean Steamed Clams with Soju
Plump clams steamed open in soju with garlic butter, producing a savory broth perfect for dipping bread or cooking noodles. The alcohol in soju evaporates quickly, steaming the clams open while stripping away any fishy odor, and leaving a faint grain-spirit aroma in the broth. Butter is added after the shells open so it emulsifies with the released clam juice to form a rich, cohesive sauce; adding it from the start causes the fat to separate and float. Generous sliced garlic steams alongside the clams, losing its raw bite while retaining a mellow fragrance that deepens the sauce. Diagonally cut cheongyang chili introduces a sharp heat accent into the salty-buttery liquid. Scallion is scattered on top at the end for a fresh finish. Substituting white wine for soju adds acidity and a different aromatic profile, but soju's clean grain character pairs more naturally with clams in a Korean context. Cooking thin wheat noodles in the leftover broth makes an excellent closing dish after the clams are finished.
Korean Chestnut Latte
Bam latte is a Korean autumn beverage made by blending boiled chestnuts into a smooth paste and combining it with warm milk. The chestnuts are pureed with water until silky, then heated gently with milk on the stovetop. Maple syrup introduces a caramel-like sweetness that complements the mild, starchy flavor of the chestnuts. A pinch of ground cinnamon and a splash of vanilla extract round out the aroma. Blending the chestnuts more finely yields a smoother drink, while leaving some texture produces a thicker, porridge-like consistency. The entire preparation takes about twenty minutes, making it a straightforward homemade alternative to the seasonal chestnut lattes offered at Korean cafes.
Korean Banana Milk
Banana milk is a homemade version of one of Korea's most popular packaged beverages. Fresh bananas are blended with cold milk, a spoonful of condensed milk, and honey to achieve the characteristic sweetness. A small measure of vanilla extract ties the fruit flavor to the dairy base. Adding ice to the blender produces a thick, smoothie-like consistency, while omitting it results in a thinner, pourable drink. Unlike the commercial product, the homemade version contains no artificial flavoring or coloring, so the color leans more toward natural pale yellow. The entire preparation takes under five minutes, making it a quick snack or light breakfast option.
Korean Banana Misutgaru Smoothie
Banana misutgaru smoothie combines Korea's traditional roasted multigrain powder with banana for a filling, grain-forward drink. Misutgaru is a blend of roasted barley, glutinous rice, soybeans, and other grains ground into a fine powder that dissolves in liquid to produce a toasty, earthy flavor. Banana adds natural sweetness and body, while a spoonful of peanut butter amplifies the nutty undertone. Honey adjusts the sweetness, and ice blended in makes it a cold, thick smoothie. The grain fiber from the misutgaru and the potassium from the banana make this a substantial breakfast replacement in a single glass. Increasing the misutgaru proportion yields a thicker, more porridge-like consistency.
Korean Stir-fried Silkworm Pupae
Beondegi-bokkeum starts with canned silkworm pupae, drained, rinsed, and stir-fried in oil with garlic, soy sauce, and gochugaru over medium heat. As the moisture evaporates, the pupae develop a light crust while the soy sauce creates a glossy, salty glaze across their surface. Sliced cheongyang chili and scallion go in at the end, layering sharp heat and allium fragrance over the pupae's earthy, nutty base flavor.
Korean Silkworm Pupae Broth
Beondegi-tang simmers canned silkworm pupae in a broth seasoned with soup soy sauce, gochugaru, and minced garlic. Sliced green onion and hot green chili cook alongside for eight minutes, letting the chili heat infuse the liquid while the pupae release a deep, earthy umami into every spoonful. Adding a splash of the canning liquid intensifies the savory depth, and the soup is best served piping hot so the aromatics stay lively.
Korean Butter-Grilled Mushrooms
This dish takes thickly sliced king oyster and button mushrooms, sears them in melted butter over high heat for about four minutes until golden, then finishes with a quick toss of soy sauce for a glossy coating. Garlic goes in with the butter at the start, releasing its fragrance into the fat before the mushrooms hit the pan. A crack of black pepper and a scatter of chopped chives complete the plate, delivering concentrated umami without any meat.
Korean Cherry Blossom Milk Tea
Beotkkot milk tea begins by soaking salt-pickled cherry blossoms in cold water for five minutes to draw out excess brine, then steeping black tea leaves for three minutes before adding milk and sugar over low heat. Heavy cream and vanilla bean paste fold in to soften the tea's tannins, while the trace of salt remaining in the blossoms creates a subtle savory undertone beneath the sweetness. A few desalted blossoms floated on top release a gentle floral fragrance with each sip.
Korean Black Raspberry Ade
Bokbunja ade mixes black raspberry concentrate with lime juice and honey to form a tart-sweet base, which is poured over ice and frozen berries before being topped with sparkling water. The deep purple concentrate meets the clear carbonated water to create a vivid gradient in the glass, and the lime juice sharpens the berry aromatics noticeably. Frozen berries serve double duty as ice and flavor, gradually releasing more fruit intensity as they thaw.
Korean Bokbunja Wine (Black Raspberry Soju-Infused Fruit Wine)
A deep ruby Korean fruit wine bursting with wild black raspberry flavor, aged for thirty days in soju with cinnamon and citrus peel. Fresh black raspberries are layered with sugar in a sanitized jar, then covered with soju alongside a strip of lemon peel and a cinnamon stick. The jar rests in a cool place for at least thirty days, shaken gently once a week to dissolve the sugar evenly. After straining through cloth, additional bottle aging softens the acidity and deepens the berry aroma, producing a wine with concentrated fruit character balanced by warm spice undertones.
Korean Bori Saessak Lemon Ade (Barley Sprout Lemon Ade)
This ade dissolves barley sprout powder into apple juice first to prevent clumping, then builds a sweet-tart base with fresh lemon juice and oligosaccharide syrup. The barley sprout contributes a grassy, vegetal note that apple juice softens into something mellow, while lemon cuts through with bright acidity. Sparkling water goes in last and slowly to preserve carbonation, and the drink is best consumed within five minutes of assembly.
Korean Roasted Barley Tea
Korea's everyday caffeine-free staple with a toasty, nutty flavor that tastes great hot or iced, made in one pot in twenty minutes. Roasted barley simmers with corn silk and halved jujubes over medium-low heat for fifteen minutes, then steeps for an additional five minutes off the heat. The roasted barley provides the dominant toasty, grain-forward flavor, while corn silk lends a gentle natural sweetness and jujubes add a faint fruity undertone. A pinch of salt rounds out the taste, and the tea works equally well served warm or chilled over ice as a caffeine-free daily beverage.
Korean Melon Smoothie (Chamoe Korean Melon Yogurt Blend)
Chamoe smoothie blends peeled and seeded Korean melon flesh with plain yogurt, milk, honey, lemon juice, and a pinch of salt. The melon's clean, juicy sweetness meets the yogurt's tangy edge to create a balanced, refreshing flavor, with lemon brightening the finish. Ice is added only at the final blending stage for thirty seconds to keep the texture thick rather than watery, and the smoothie should be served immediately in chilled glasses.
Korean Green Tangerine Ade
Cheonggyul ade combines green tangerine syrup - made by preserving unripe Jeju tangerines in sugar - with lemon juice and a pinch of salt to temper the sharp acidity, then tops it with sparkling water poured slowly to keep the fizz intact. The green tangerine delivers an intense citrus fragrance and pronounced tartness that sets it apart from ordinary citrus drinks. Lightly bruised mint leaves on top add a cooling herbal note that complements the bright, tangy base.
Korean Kudzu Root Tea (Earthy Herbal Root Brew)
Chik-cha is a traditional Korean tea made by slowly simmering dried kudzu root with sliced ginger, scored jujubes, and a cinnamon stick for at least twenty-five minutes on low heat. The kudzu root releases an earthy, starchy depth that forms the tea's backbone, while ginger adds warm pungency and cinnamon contributes a sweet, woody spice layer. Honey is stirred in only after the heat is turned off to preserve its floral aroma, and the jujubes provide a subtle fruity sweetness that ties the flavors together.
Korean Corn Cheese (Buttery Skillet Corn Mozzarella)
Korean corn cheese starts by sauteing drained canned corn with diced onion in butter, then mixing in mayonnaise, sugar, and black pepper before spreading the mixture flat and piling mozzarella on top. The pan is covered on low heat until the cheese melts into a stretchy, golden layer that binds the sweet corn beneath. A teaspoon of sugar amplifies the corn's natural sweetness against the salty, fatty cheese, and broiling at 220 degrees Celsius for five minutes adds a browned crust on top.
Korean Daechu Bam Shake (Jujube Chestnut Shake)
Daechu bam shake is made by soaking pitted dried jujubes in warm milk for ten minutes, then blending them with boiled chestnuts, plain yogurt, honey, and a touch of ground cinnamon. The chestnuts contribute a starchy thickness that gives the shake a substantial body, while the jujubes provide a concentrated fruity sweetness that makes additional sugar unnecessary. Straining the blend once through a sieve removes any coarse jujube skin, resulting in a silky-smooth texture.
Korean Jujube Tea (Simmered Dried Jujube Ginger Brew)
Daechucha is prepared by boiling pitted dried jujubes and sliced ginger in water over medium heat for thirty minutes, then pressing the softened jujubes through a strainer so only the smooth pulp returns to the pot. This technique gives the tea a naturally thick, sweet body without any added thickener. Ginger provides a quiet warmth underneath the jujube's dominant sweetness, honey is stirred in off the heat to keep its aroma intact, and floating pine nuts contribute a subtle oily richness that lingers after each sip.
Korean Salt-Grilled Chicken Gizzards
Dak-ttongjip sogeum-gui involves trimming the silver skin from chicken gizzards, seasoning them with salt and black pepper for ten minutes, then searing them in a hot, garlic-scented pan for six to seven minutes. High heat is essential: it crisps the exterior while keeping the interior springy and chewy, and overcrowding the pan causes steaming rather than browning. Scallion is tossed in for the final minute, and a squeeze of lemon juice at the end cuts through the richness.
Korean Dalgona Coffee (Whipped Instant Coffee Foam Milk)
Dalgona coffee is made by whipping equal parts instant coffee, sugar, and hot water with a hand mixer for three to five minutes until stiff, caramel-colored peaks form, then spooning the foam over iced milk. The whipped layer carries a concentrated, bittersweet coffee flavor that gradually blends into the cold, neutral milk below as you stir. A light dusting of cocoa powder on top introduces a faint chocolate dimension, and increasing the sugar slightly helps the whipped cream hold its structure longer.
Korean Dalgona Milk (Caramel Puffed Sugar Candy Milk)
Dalgona milk is made by melting sugar in a small pan over low heat until amber, stirring in baking soda to create a puffed candy, then crushing the cooled dalgona and dissolving it into cold milk. The caramelized sugar carries a deep, toasty sweetness reminiscent of butterscotch that spreads through the milk as the pieces melt. Vanilla extract and a tiny pinch of salt sharpen the flavor, and reserving some crushed dalgona pieces as a topping adds a crunchy contrast to the creamy drink.