Drinking & nightlife

Alcohol is woven into Korean social life — it dissolves hierarchy and builds bonds. You'll meet it at work dinners, celebrations, and casual nights out. Here's how to take part gracefully (drinking or not), plus what to order and where to go.

The drinks

• Soju (소주): the national spirit — clear, ~16–17% ABV, in the famous green bottle (360ml). Drunk in shots. Chamisul/Jinro are the big brands; fruit-flavored versions (~13%) are sweeter but hangover-heavy. ~₩5,000–6,000 in a restaurant, ~₩1,800 in a convenience store.
• Makgeolli (막걸리): milky rice wine, ~6–8%, slightly sweet and tangy, served in a bowl — classic with pajeon (savory pancake) on a rainy day.
• Beer (맥주 / maekju): light lagers; the base of chimaek (chicken + beer), a national pastime. Craft beer is booming in Hongdae/Itaewon.
• Somaek (소맥): soju + beer, the signature mix — roughly 3:7 soju:beer, stirred with chopsticks. Dangerously smooth.

Etiquette that earns a smile

None of this is strict, but small gestures are warmly noticed — especially by older Koreans:

• Never pour your own drink. Pour for others; wait for someone to pour for you, then return the favor.
• Two hands. When pouring for — or receiving from — someone older/senior, use both hands (or support your right arm with your left).
• Turn away to sip. When drinking a shot in front of an elder or boss, turn your head slightly to the side. This is the most-observed rule.
• Toast: say "건배 (geonbae)" — cheers — make eye contact, and the younger person holds their glass slightly lower when clinking.
• An empty glass invites a refill. If you want to slow down or stop, leave your glass half-full rather than draining it.
• Don't refuse the very first drink from an elder outright — accept it graciously, even a sip. And don't leave before the senior person sets the pace.

Hoesik: the work dinner

회식 (hoesik) — team dinners with drinks — are a big part of Korean work culture, sometimes semi-expected. They build trust and relax the office hierarchy. As a newcomer, going (at least sometimes) is one of the best ways to bond with colleagues.

• Expect rounds (차수): 1차 dinner → 2차 a bar or pub → sometimes 3차 노래방 (karaoke). You can bow out politely after an earlier round.
• Culture is shifting: many companies now push shorter, lighter hoesik (the "119" idea — one drink type, one venue, done by 9pm), and pressure to binge is easing.
• You don't have to match anyone drink-for-drink. Pace yourself, eat well, and it's completely fine to stay sober. See workplace culture.

Nights out & where to go

• Pojangmacha (포장마차): orange street tents serving soju, makgeolli and snacks — the most atmospheric, ~₩15,000–30,000/person.
• Noraebang (노래방): private-room karaoke — a beloved institution, thousands of English songs, ~₩10,000–30,000/hour (coin noraebang charges per song).
• Districts (Seoul): Hongdae (young, cheap, live music), Itaewon (international, craft beer), Gangnam (upscale clubs, pricey), Haebangchon/Euljiro (relaxed bars, cocktail spots).
• Clubs may charge ₩10,000–30,000 cover; Gangnam bottle service runs much higher.

Practical bits

• Anju (안주): Koreans almost always drink with food — fried chicken, pancakes, stew, dried snacks. Ordering anju is expected at bars.
• Hangover culture: convenience stores sell hangover-relief drinks (숙취해소) and haejangguk (해장국, "hangover soup") is a next-morning ritual.
• Buying alcohol: available in any convenience store/supermarket at almost any hour — cheap compared to bars. ID may be checked.

Common questions