The great Korean drinking map

As France's wines differ from region to region, Korea also has a wide range of distinctive alcoholic drinks by region. Not only do they have their own particular brand ofsojubut their own particular 'traditional drink' (전통주) or 'folk drink' (민속주). Alcoholic beverages are generally called 'sool' (술) and Korea's sool culture has a very long history. Korea's traditional drinks are made by various brewing methods from cereals, fruit, herbs, and plants.
As sool is meant to be drunk with accompanying food calledanju(안주), there are also special anju dishes which are presented with sool on a 'juansang' (주안상), which also differs according to place.

Seoul and Gyeonggi-do
Aristocratic families used to brew refined cheongju (청주) in this region, which is famous for its high quality rice. Cheongju is clear and brewed from rice and yeast. There are several different kinds of cheongju, among which Samhaeju is the most famous.

Samhaeju and Gamhongro

Samhaeju (삼해주) has been around since theGoryeo Dynasty and is designated as an intangible cultural asset. It is made from a sweet rice base on the first month of the Lunar Year and is fermented in three intervals at a low temperature for three months. It was considered a royal drink and the alcohol level differs by the maker.

Gamhongju (감홍주) or Gamhongro (감홍로), which was one ofJoseon Dynasty's best distilled drinks, is light pink in color and is sweet on the palate due to its ingredients such as red yeast rice, cloves, and other medicinal herbs and roots.

Munbaesool

Munbaesool (문배술) or Munbaeju (문배주) is more famous in Pyeongan-do but has established itself in Seoul and Gyeonggi-do as well. It is also an intangible cultural asset. It is usually made from wheat, millet, and sorghum and is a clear beverage that is said to resemble dew. It is matured for a year or more and has an aroma of Korean pear.

The juansang for Seoul and Gyeonggi-do

A typical juansang for Seoul and Gyeonggi-do features Samhaeju, the cold fish and vegetable dish eochae,bossam kimchi, braised beef neobiani, and the royal hot pot sinseolro.

Gangwon-do
Gangwon-do on the east coast of Korea is famous for its beautiful scenery where the Taebaek mountain range creates most of the region's terrain of deep valleys and high peaks. Also being on the coast, the area is abundant with excellent seafood.

Oksunju

Although Gangwon-do is famous for its potatoes, its traditional liquor called Oksunju (옥선주) is made mostly from non-glutinous rice and corn with additional medicinal herbs and roots for flavor. It is dark brown with an alcoholic content of approximately 40%. It is known for no hangovers, but of course that is with moderate consumption.

The juansang for Gangwon-do

A typical juansang from Gangwon-do would have natural pine mushroom liquor, potato pancakes, julienned and seasoned deodeok (medicinal mountain root), andojingeo sundae. 

Chungcheong-do
Chungcheong-do has an abundance of traditional drinks and is home to probably one of the most famous, Hansan Sogokju.

Hansan Sogokju and Dugyeonju

Hansan Sogokju (한산 소곡주) is an intangible cultural asset with a history of over 1,500 years. It is said when the people ofBaekje lost their kingdom, they made the liquor to console themselves. It is also known to be so delicious that it was nicknamed a "sitter's drink" because once you sat down to drink, you would never get up. It is made from rice, beans, and wild chrysanthemum; it has a golden tinge and a slight sweet taste.
Dugyeonju (두견주) is cheongju flavored with azaleas, where it gets its name and sweet flavor. It was usually used as a medicinal liquor and is made in the spring when the azaleas are in full bloom. Said to be originated in the Goryeo era, Dugyeonju from Myeoncheon (면천) is an intangible cultural asset.

Yeonyeopju and Hanju

Yeonyeopju (연엽주) is literally 'lotus leaf liquor', and is also made in Gangwon-do as well. Chungcheong-do's Asan Yeonyeopju is an intangible cultural asset with a unique flavor from the lotus leaf. It is a rice-based liquor still being made in the old family hanok that carries its tradition. The process is complicated and requires much dedication, resulting in a smooth beverage with the average alcohol levels of 8~15%. Besides the lotus leaf, it has an interesting balance of sweetness, acidity and a yeasty aroma.

Hanju (한주) carries the meaning of 'distilling like perspiring'. Based with rice, branches and leaves of spring and autumn pine trees are mixed with medicinal herbs and fermented together. Hanju from Okcheon (옥천) is the most famous, and the beverage is distilled until the alcohol levels are around 35~45%.

The juansang for Chungcheong-do

Chungcheong-do's food is known to be on the mild side. A typical juansang from Chungcheong-do would consist of Hansan Sogokju, shellfish and Korean radish soup olgaengi guk, seasoned acorn jelly, and pan-fried squash.

Gyeongsang-do
With Nakdong River running down its center, Gyeongsang-do enjoys the bounty of both the river and also the sea to the east. Gyeongsang-do is home to Andong Soju, which is the name people generally think of first when discussing traditional liquor.

Andong Soju

A distilled drink, Andong Soju (안동 소주) is perhaps the most famous of all Korean traditional sojus. Made in the aristocratic town of Andong, it is said to have originated in either in Silla or Goryeo era. It was traditionally used to relieve stomach pains and ills. Currently, there are many brands that include the name Andong Soju but there is only one that is an intangible cultural asset, which is simply called Andong Soju without any other name attached. The liquor is so famous it has itsown museum and plays an important part in the annual Andong Folklore Festival.

Hosan Chun, Gyodong Beopju, Gimcheon Gwahwaju

Hosan Chun hails from Mungyeong (문경) and is about 200 years old. Pine needles add to the aroma and flavor, and the ochre color. It has a very thick consistency with an alcoholic level of about 18%.

Made in Gyeongju (경주), Gyodong Beopju (교동 법주) is called "the secret drink ofSilla" although it was first made in the royal court of Joseon. Made from glutinous rice and wheat, with chyrsanthemums and pine needles, the smooth and silky liquor is a clear golden color and has a balance of acidity and sweetness.
Gimcheon Gwahwaju (김천 과하주) was most famous in the Joseon era up to the Occupation years. It was popular as a summer drink and is known not to spoil during even the hottest months. It is made from rice and water from the natural springs in the region.
All three above are intangible cultural assets.

The juansang for Gyeongsang-do

Gyeongsang-do's food is known to be hot and spicy, and salty. A typical juansang from Gyeongsang-do has Gyodong Beopju; steamed fish, vegetable, and meat roll eoseon; dried beef and fish jerky; and cabbagejeon.

Jeolla-do
Jeolla-do is most definitely Korea's food paradise. You can walk into any restaurant (or home) in Jeolla-do and everything will be delicious. With such a reputation, many of the traditional liquor was developed in harmony with the food. Ingredients such as cinnamon, ginger, and bamboo are used in abundance.

Hongju and Igangju

Hongju (홍주) is cherry red, which takes its color from the herb jicho (지초, gromwell). A rice based liquor, the fermented liquid is passed through the jicho to obtain the color. After approximately 5 years of maturing, Hongju will turn a chocolate brown and might develop sediment. Made in Jindo (진도) and famous since the Joseon era, it is an intangible cultural asset.

Igangju (이강주) from Jeonju is traditional refined soju flavored with Korean pear and ginger. Cinnamon and honey are also added in the making process, contributing to its unique flavor. Highly popular in the Joseon Dynasty, it is also an intangible cultural asset.

Jukryeokgo

Bamboo juice is added to traditional soju to make Jukryeokgo (죽력고), which is in abundance in this region. Jukryeokgo was traditionally used for medicinal purposes and was known to be the favorite drink ofJeon Bong Jun, the leader of the Donghak Peasant Revolution in the Joseon Dynasty. The fragrance of bamboo makes the drink incredibly unique, but amazingly it pairs well with most of the foods in the region.

The juansang for Jeolla-do

A typical juansang from Jeolla-do features Igangju, galbi patties calledtteok galbi, steamed bamboo shoots, andnakji yeonpotang.

Jeju-do
The most beautiful island of Jeju-do is well-known from ancient times for having a long shamanistic tradition. Food and wine were offered to the gods and spirits all year long, so much of the traditional liquor was made in this vein.

Omegisool and Gosorisool

Omegisool (오메기술) and Gosorisool (고소리술) are the most notable in Jeju-do, with the tradition almost dying out during the Japanese occupation. Fortunately, the tradition was revived in the folk village of Sungeup (성읍) and both have obtained intangible cultural asset status.

Omegisool is made from glutinous rice, wheat, and barley. It generally has the appearance and consistency ofmakkeolli.Since it was made mostly for religious reasons, there were solemn rituals in the process that had to be followed, such as not speaking when making the liquor or sprinkling the ground with the liquid before tasting it to appease the earth gods. Gosorisool is usually made by distilling the fermented Omegisool and may be kept for quite a long time.

The juansang for Jeju-do

A typical juansang from Jeju-do would have Omegisool, abalone simmered in soy sauce, gosari (bracken) jeon, and omegitteok. 

Northern Provinces
There are famous traditional drinks from the northern regions as well, with the base ingredients similar to the south. Here are some of the general juansangs from these regions:

The juansang for Pyeongan-do

A typical juansang from Pyeongan-do includes Gamhongro (감홍로), clam soup, sorghum galettes, and warm Pyeongan style soup rice with meat and vegetables.

The juansang for Hwanghae-do

A typical juansang from Hwanghae-do has Munbaeju (문배주), steamed dumplings, stewed chicken, and seasoned green lentil jelly.

The juansang for Hamgyeong-do

A typical juansang from Hamgyeong-do would have Ogapiju (오가피주), corn jeon with soy sauce as condiment, fermented halibut, and water kimchi calleddongchimi.  

Besides the aforementioned, there are many, many, other traditional beverages (alcoholic and otherwise) that you'll find in every region. Be adventurous and try them out!