Drinks Recipes
118 recipes. Page 1 of 5
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.
ACV Honey Ginger Tea
This warm beverage combines apple cider vinegar, fresh ginger, and cinnamon to support digestion and blood sugar control. To prepare the tea, thin slices of peeled ginger and a cinnamon stick are steeped in warm water for five minutes until the liquid turns a light amber color. Since the beneficial enzymes and live cultures in apple cider vinegar are highly sensitive to heat, the liquid is allowed to cool below 60 degrees Celsius before the vinegar is stirred in. Honey is then added to balance the flavor, with an optional pinch of cayenne pepper for additional spice. The combination of ginger, cinnamon, and cayenne pepper provides three distinct layers of warming sensations that soothe the throat. Consuming this beverage approximately 20 minutes before a meal helps to prevent sudden blood sugar spikes. It is important to avoid using boiling water during the preparation to protect the nutritional properties of the vinegar.
ACV Lemon Sparkling Water
This sparkling beverage is designed to make apple cider vinegar easier to consume by blending it with lemon juice and carbonated water. The sharp acidity of the vinegar is softened by the bubbles in the sparkling water, while lemon juice adds a crisp flavor. To balance the tartness without impacting blood sugar, allulose or honey is incorporated as a sweetener. The preparation involves mixing the vinegar, lemon juice, and sweetener in a glass, adding ice to cool the mixture, and slowly pouring cold sparkling water along the wall of the glass to preserve carbonation. Lemon slices and mint leaves are placed on top to provide an aromatic finish. For individuals with sensitive stomachs, it is recommended to drink this beverage after a meal rather than on an empty stomach to avoid irritation.
Apple Cider Vinegar Cinnamon Drink
Apple Cider Vinegar Cinnamon Drink is a flavored beverage prepared by mixing unsweetened apple juice, water, apple cider vinegar, and maple syrup. The unsweetened apple juice shares the same acid profile as the apple cider vinegar, establishing a balanced flavor profile. Cinnamon powder is sprinkled across the surface and mixed using a shaker to prevent clumping. For an optional aromatic layer, two whole cloves can be steeped in the mixture for one to two minutes before being removed to avoid bitterness. This drink can be served cold over ice or heated gently on low heat without boiling until steaming. Serving the beverage warm releases a scent profile reminiscent of baked apple pie, making it a versatile option for different seasons.
Korean Pear Bellflower Root Tea
Baedoraji-cha is a traditional Korean herbal tea that is prepared through the slow simmering of Asian pears and bellflower roots. The processing of the bellflower root, referred to as doraji in Korean, represents an essential stage of the recipe. Because raw bellflower roots contain a sharp bitterness that can give the tea a harsh medicinal quality, the roots must be peeled and treated with salt. This involves kneading the roots firmly by hand with salt and then rinsing them with water. Repeating this sequence of kneading and rinsing two or three times is necessary to draw out the bitter compounds from the plant. The pear is prepared by removing the core and cutting the fruit into uniform chunks. The skin can either be retained or removed according to individual preference before the pieces are placed into the pot. As the pear pieces simmer, their juice integrates into the water to provide a natural sweetness without the requirement of added sugar. To complement these main components, a few slices of fresh ginger and a handful of dried jujubes are added to the mixture. The ginger introduces a subtle warmth and a slightly peppery flavor that helps to soften the herbal intensity of the bellflower root. At the same time, the dried jujubes provide a light fruity depth and give the tea its distinctive color. The ingredients are left to infuse over low heat for approximately thirty to forty minutes to ensure that the flavors from the various components are fully extracted into the water. After the simmering process is finished, the sweetness of the beverage can be adjusted with jocheong, which is a traditional grain syrup. This syrup is utilized because it blends into the liquid more smoothly than honey or granulated sugar. This beverage is traditionally served warm during seasons characterized by cold or dry air. It is often consumed when the throat feels dry or irritated, as the saponins present in the bellflower root are recognized for their soothing properties.
Korean Cactus Fruit Ade (Prickly Pear Citrus Sparkling Drink)
Baeknyeoncho ade is a chilled Korean fruit beverage prepared by combining a syrup made from the fruit of the prickly pear cactus with fresh lemon juice and grapefruit juice, eventually topped with carbonated water. The cactus fruit syrup is characterized by its intense magenta color and a flavor profile that resembles berries, though it also contains an earthy sweetness and a particular thickness that is unique to this specific fruit. The sharp acidity of the lemon and the characteristic bitter notes of the grapefruit juice work together to neutralize the sweetness of the syrup, ensuring the finished drink is fruity and balanced rather than syrupy or cloying. A small amount of salt is added to the mixture to function as a flavor enhancer rather than a seasoning, which makes the various fruit acids more prominent to the taste buds. During preparation, the sparkling water is added last and stirred only slightly after the syrup and ice have already been combined in the glass to preserve as much carbonation as possible. A single sprig of apple mint is placed on the surface to provide a subtle herbal aroma that the drinker notices with every sip, which helps to increase the cooling effect of the beverage. This prickly pear cactus grows in wild conditions on Jeju Island and across the southern coastal areas of Korea, where both the round fruits and the flat, paddle-shaped stems are harvested for culinary use. The fruit is notably rich in betacyanin pigment, a natural substance that retains its vivid coloration even when subjected to heat, making it a valuable source for natural food coloring. When presented in a clear glass vessel, the saturated magenta liquid creates a visual appearance that is as striking as the refreshing nature of the drink itself.
Korean Baekseju Herbal Rice Wine
Baekseju is a traditional Korean herbal rice wine produced by infusing a fermented glutinous rice base with twelve medicinal ingredients including fresh ginseng, jujubes, ginger, wolfberry, and cinnamon, then sweetening the result with honey. The brand was launched by Kooksoondang in 1992 and has since become the dominant commercial representative of the yakju category - herbal Korean rice wine - in mainstream retail. The foundation is glutinous rice fermented with nuruk, a traditional wheat and grain-based starter culture that produces a mildly sweet, relatively low-acid alcohol. Fresh ginseng steeped in that fermenting liquid contributes its characteristic bitterness and earthy depth, which sit on top of the rice sweetness rather than replacing it. Jujubes lend a faint reddish tint and a dried-fruit sweetness that stays in the background, while ginger delivers a slow, peppery warmth that registers at the back of the throat after swallowing. The honey is added after primary fermentation has proceeded far enough that the yeast population is declining; this preserves residual sugar in the finished wine rather than having it fully fermented out. That residual sweetness is central to Baekseju's flavor identity and distinguishes it from drier yakju styles. Alcohol content sits around thirteen percent, comparable to a medium-bodied grape wine. The liquid is filtered clear and appears golden, substantially more transparent than unfiltered makgeolli. Served cold, the herbal complexity recedes and the wine drinks crisp and refreshing; at room temperature, the ginseng bitterness and jujube sweetness become more pronounced with each sip. It pairs well with fatty or strongly flavored Korean dishes - grilled pork belly, braised spicy chicken - where the medicinal herbaceousness cuts through the richness.
Baesuk (Korean Poached Pear Punch)
Baesuk is a traditional Korean punch made by slowly simmering whole or large-cut Korean pear with ginger, whole black peppercorns, and dried jujubes. As the pear cooks over low heat, its juice gradually dissolves into the liquid, building a natural sweetness that forms the drink's backbone. Ginger contributes a warm, peppery sharpness that interlocks with the pear's sweetness, producing a flavor that is comforting yet clean. Whole peppercorns are added sparingly and function as an aromatic element rather than a source of actual heat. Jujubes add a faint reddish tint and a mild fruity undertone to the liquid. Honey is stirred in after the heat is turned off and the temperature has dropped slightly to preserve its fragrance; because the pear already provides significant sweetness, the honey amount should start small and be adjusted by taste. Overnight refrigeration allows the ginger and pear flavors to penetrate more fully, rounding out the drink. Pine nuts floated on the surface before serving add a subtle oily richness to the finish of each sip. Historical records indicate that baesuk appeared on royal banquet tables during the Joseon dynasty and at aristocratic tea spreads, and Korean traditional medicine has long recommended it as a remedy for cold prevention and digestive support. Even today it remains a seasonal drink associated with holidays and ancestral rite preparations.
Warm Chestnut Latte (Bam Latte)
This warm chestnut latte, also called bam latte, blends boiled chestnuts with milk for a smooth cafe-style drink. The chestnuts are pureed with water, then heated gently with milk so the drink stays creamy instead of grainy. Maple syrup adds caramel sweetness over the mild, starchy chestnut flavor, while cinnamon and vanilla give the latte a warmer finish. Blend the chestnuts longer for a silkier drink, or leave a little texture for a thicker porridge-like consistency. The full preparation takes about twenty minutes and recreates the seasonal chestnut latte served in Korean cafes each autumn.
Korean Banana Milk
Banana milk is a homemade version of one of Korea's most consistently popular packaged beverages, sold in its distinctive small barrel-shaped bottle since 1974. Fresh ripe bananas are blended with cold milk, a spoonful of condensed milk, and a drizzle of honey to hit the characteristic level of sweetness. A small amount of vanilla extract bridges the fruit flavor and the dairy base, smoothing out any sharpness. Blending with ice produces a thick, smoothie-like consistency, while leaving out the ice gives a thinner, pourable drink closer to the original product. Unlike the commercial version, the homemade result contains no artificial flavoring or coloring, so the color stays a natural pale yellow rather than the vivid shade of the packaged drink. The sweetness varies with banana ripeness, and honey can be adjusted accordingly. Using frozen bananas in place of fresh ones plus ice delivers a cold, creamy texture without dilution. The whole preparation takes under five minutes, making it a practical option for a quick snack or light breakfast.
Korean Banana Misutgaru Smoothie
Banana misutgaru smoothie combines Korea's traditional roasted multigrain powder with banana for a filling, grain-forward drink. Misutgaru is made from roasted barley, glutinous rice, soybeans, and other grains ground into a fine powder; dissolved in liquid, it produces a toasty, earthy flavor that sets it apart from any standard smoothie base. Banana adds natural sweetness and body, while a spoonful of peanut butter deepens the nutty undertone. Honey fine-tunes the sweetness, and blending with ice makes the whole thing cold and thick. 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 thickens the consistency toward something closer to porridge, and swapping in soy milk for regular milk intensifies the grain character.
Fresh Beet Juice
Fresh beet juice blends the raw vegetable with apple and carrot, keeping the pulp in the drink rather than extracting only clear liquid. Scrub 150 g beet and 100 g carrot under running water, then peel both in a thin layer. Remove the seeds and firm core from 200 g apple while leaving the skin on. Cut all three ingredients into similarly small pieces so the hard beet and carrot do not lodge above the blender blades. Halve 30 g lemon, squeeze the juice, and keep the seeds out of the mixture. Pour part of the 200 ml water into the blender first, then add the prepared beet, apple, carrot, lemon juice, and 15 g honey. Add the remaining water within the listed amount so the solids can circulate, and secure the lid. Blend on high for at least 1 minute, continuing until no visible chunks remain and the texture looks uniform when stirred with a spoon. If the blades spin without moving the contents, stop the machine, let the pieces settle toward the bottom, and restart instead of running the motor dry. The apple supplies sweetness and the lemon reduces the earthy edge of raw beet, while the honey rounds out the mixture. Taste only after the honey has dispersed completely, since an unmixed portion can make the first sip misleading. Divide the juice between glasses and serve before the pulp settles. If it has stood for a short time, stir it once so each serving contains the same balance of liquid and blended fruit and vegetables.
Beet Kvass
Beet kvass is a crimson fermented drink made by submerging large beet cubes and sliced ginger in brine, with sauerkraut juice added as a starter. Cut the beets into even, substantial pieces rather than grating or mincing them. Excess exposed surface can make fermentation race ahead and can leave the liquid muddy instead of clean. Dissolve the sea salt completely in warm water, then cool the brine before it touches the vegetables. Place the beet, ginger, and sauerkraut juice in a sterilized glass jar and add enough cooled brine to keep every solid below the surface. Close the lid loosely so gas can escape, and leave the jar at room temperature while checking how its aroma and acidity develop. Once the liquid has become pleasantly tart, strain it through a fine sieve and refrigerate only the drink. A few mint leaves at serving time can lift the earthy beet aroma without changing the fermentation itself. A successful batch tastes saline first, then sour, with a light natural prickle that can develop during the process. Surface inspection is part of the recipe, not an optional cosmetic check. A thin, smooth white film can be skimmed away, but fuzzy growth, pink, green, or black spots, or an unpleasant odor mean the entire batch must be discarded without tasting. Keep the strained kvass cold and pour it cleanly so sediment stays behind.
Korean Cherry Blossom Milk Tea
Beotkkot milk tea is a seasonal drink built around salt-pickled cherry blossoms, which are soaked in cold water for five minutes to pull out most of their brine before use. Black tea leaves steep for three minutes, then milk and sugar go in over low heat. Heavy cream and vanilla bean paste are stirred in off the heat, rounding out the tea's tannins and adding a dense, smooth body to the drink. The small amount of salt remaining in the blossoms after desalting introduces a subtle savory thread beneath the sweetness - not enough to read as salty, but enough to keep the flavor from being one-dimensional. A few desalted blossoms floated on top release a faint floral scent with each sip. For the iced version, the tea should be brewed roughly ten percent stronger than usual, since dilution from melting ice would otherwise flatten the flavor.
Black Sugar Tapioca Pearl Milk Tea
This beverage features chewy tapioca pearls and a dark black sugar syrup combined with milk and black tea. The tapioca pearls are boiled and then left to steam for five minutes, ensuring a consistent chewiness throughout each pearl. Rinsing the cooked pearls in cold water and draining them thoroughly helps maintain their firm texture. The syrup is made by simmering black sugar and water without stirring to prevent crystallization and concentrate the caramelized depth. Coating the inside of the glass with the syrup creates a dark pattern resembling tiger stripes when the cold milk and brewed black tea are poured in. A small amount of condensed milk is added to enrich the sweet taste. Care should be taken to stir the pearls during boiling and to monitor the syrup thickness so it blends smoothly.
Korean Black Raspberry Ade
Bokbunja ade starts by combining black raspberry concentrate with lime juice and honey to build a tart-sweet base before anything else is assembled. That base is poured over a cup packed with ice and frozen berries, then topped with sparkling water. The deep purple concentrate sinking through the clear carbonation creates a vivid color gradient in the glass that holds until stirred. Lime juice amplifies the berry aroma rather than masking it, and if the concentrate runs particularly strong, extra sparkling water brings it back into balance. Frozen berries function as both cooling agent and slow flavor release - as they thaw, the fruit intensity in the drink gradually deepens.
Korean Bokbunja Wine (Black Raspberry Soju-Infused Fruit Wine)
Bokbunja-ju is a deep ruby Korean fruit wine made by layering fresh black raspberries and sugar in a sterilized jar, then covering them with soju along with a strip of lemon peel and a cinnamon stick. At 1.2 kg of fresh fruit per batch, the berry flavor comes through with real concentration. The jar rests in a cool place for at least thirty days and is shaken gently once a week to dissolve the sugar evenly throughout the liquid. After straining through fine cloth, additional bottle aging softens the acidity and rounds out the berry aroma, producing a wine where the warm spice undertones from the cinnamon balance the tartness of the raspberries.
Korean Bori Saessak Lemon Ade (Barley Sprout Lemon Ade)
This barley sprout lemonade dissolves barley sprout powder into apple juice first - a deliberate step that prevents clumping and keeps the drink smooth throughout. Fresh lemon juice and oligosaccharide syrup are stirred in next to build a sweet-tart base before sparkling water is added slowly at the very end to preserve as much carbonation as possible. The grassy, vegetal quality of barley sprout powder is tempered by the mild natural sugar in the apple juice, and the lemon provides a clean acidity that sharpens the whole flavor. Oligosaccharide is used in place of refined sugar because its lower sweetness intensity lets the barley note stay present rather than being masked. The drink is best consumed within five minutes of assembly while the bubbles remain lively, and following the layering order keeps the green color vivid and distinct.
Korean Roasted Barley Tea
Boricha is the everyday caffeine-free barley tea that has been a fixture in Korean homes for generations, made by simmering roasted barley with corn silk and jujubes in a single pot over medium-low heat for fifteen minutes, then steeping off the heat for five minutes more. The roasted barley drives the flavor, producing a toasty, grain-forward depth that is distinctly savory without being heavy. Corn silk contributes a gentle, almost imperceptible natural sweetness, and halved jujubes add a faint dried-fruit undertone that softens the overall profile. A pinch of salt added during brewing rounds out the taste and prevents the tea from reading as flat. The finished tea works as well served hot in winter as it does chilled over ice in summer, and it functions as a neutral, palate-cleansing table drink throughout the year. Made in under twenty minutes with pantry staples.
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 tanginess to create a refreshing, well-rounded flavor, while the lemon brightens the finish and prevents the drink from tasting flat. The pinch of salt is a small but functional addition that amplifies sweetness across the whole glass. Ice goes in only at the final thirty seconds of blending - adding it earlier dilutes the flavor and produces a watery consistency. When the melon is particularly sweet, halving the honey maintains balance without masking the fruit's natural character. The smoothie should be poured immediately into a chilled glass so the fresh melon fragrance does not fade before serving.
Korean Green Tangerine Ade
Unripe green tangerines harvested in Jeju island contain higher acidity and a more pungent fragrance than fully matured citrus. Making the base syrup involves layering thin slices of the whole fruit with an equal amount of sugar and letting them macerate for at least twenty four hours. This process allows the essential oils from the skin to dissolve into the liquid, creating a complex aromatic profile. Adding a small amount of lemon juice and a pinch of salt to the syrup helps soften the sharp tartness of the green tangerines. When finishing the drink, pouring sparkling water slowly helps maintain the carbonation level. Placing lightly pressed mint leaves on top adds a cooling element to the acidic base. The prepared syrup stays fresh in the refrigerator for two to three weeks and works well as a hot tea when mixed with warm water. For a frozen alternative on hot days, the mixture can be frozen and scraped into a granita. Sweetness levels remain flexible as the amount of sugar can be adjusted depending on the tartness of the specific batch of fruit.
Korean Kudzu Root Tea (Earthy Herbal Root Brew)
Chik-cha is a traditional Korean tea made by soaking dried kudzu root in cold water to remove dust, then slowly simmering it 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 longer simmering intensifies the kudzu's flavor. In traditional Korean medicine, kudzu root has long been used to address fever and thirst, and the tea was commonly brewed at the first sign of a cold. Straining out the solids and storing the tea in a thermos keeps it warm and drinkable throughout the day.
Korean Daechu Bam Shake (Jujube Chestnut Shake)
Daechu bam shake soaks pitted dried jujubes in warm milk for ten minutes before blending them with boiled chestnuts, plain yogurt, honey, and a pinch of ground cinnamon. The chestnuts contribute a starchy thickness that gives the drink a substantial, spoonable body, while the jujubes provide a concentrated, date-like sweetness that makes added sugar unnecessary. Passing the blended mixture through a fine sieve removes any coarse jujube skin for a smooth finish. The shake works cold straight from the fridge or gently warmed on the stove - either way, it makes a filling breakfast substitute or a satisfying mid-afternoon drink that skips the empty calories of commercial shakes.
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 removing the jujubes and pressing them 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, and honey is stirred in off the heat to preserve its aroma. A few pine nuts floated on top contribute a subtle oily richness that extends the finish. The result is a warming, amber-colored tea served on cold days and during recovery from illness in Korean households.
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 note, and increasing the sugar slightly helps the whipped cream hold its stiff structure longer.
About Drinks
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.