So-Mac is not that strong as Vodka Redbull or other hard-liquor cocktails, but it boosts you up really quickly even though it's not sweet like Long Island Ice Tea.However, beside of Soju and Beer, we have a plenty of different liquors.
Mak-gurl-li(made from rice, milky color), Baek-sae-ju(made from rice and some herbs),
and many local liquors... they have real deep flavor. The distinctive thing about Korean drinking culture is that we always drink with foods.
Like a Tapas, we have "Ann-Ju"(The dish that supports alcohol)
Sam-gyub-sal (Grilled Pork belly) is a lifetime partner of Soju.
Korean Pancake is like a pizza with pork and seafood, spring onion...etc, it's perfect for a rainy day.(I don't know why...)
In the "Hop"(we use that word instead of "pub".), you don't wanna drink beer without the fried chicken. I believe Korean fried chicken is so advanced than any other one in US.(If you live in LA or NYC, go to Kyochon, you'll understand a little bit)Other than that, chicken, beef, fish, mixed-seafood... grilled, fried, salad, soup... Basically, Koreans eat everything with alcohol. It's crucial. Ah did I mention that the most of the bar or hop serve free chips??? hahahMan, I miss my home:)










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