The lowdown: Soju was really serious company in southern area Korea, as numerous of the post-soju blackout photographs going swimming online can attest. It’s not hard to see why there’s a huge sipping culture indeed there if you think about the delights of some glasses-or bottles-of soju in conjunction with great company and, above all, a tasty food. Soju’s simple nature supplies a perfect equivalent to Korean items, whether it’s to build down a fiery mouthful of tteokbokki (a spicy grain meal) or stabilize the greasy, savory juiciness of samgyeopsal (grilled pork belly).

Soju and Korean snacks have such a symbiotic connection so it might are available as a surprise to learn that soju possess overseas origins, just appearing in Korean traditions for the 13th millennium when Mongol intruders put arak’s distillation solutions to the town of Andong, with what was then Goryeo.

Typical soju remains manufactured in Andong and other locations to this day making use of a blend of fermented and distilled rice and grain. But the modern soju which is frequently in Korea and overseas might be created from diluted ethanol made out of nice carrots. This stems from a 1965 government bar on utilizing grain to brew soju because of a rice shortage. The bar has as become raised, however, many common and cheaper brands nevertheless utilize the dilution procedure.

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