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Drinking in Korea: The Ultimate Guide to Bar Etiquette
South Korea is a nation where drinking isn't just a pastime—it’s deeply woven into the social fabric. Whether or not you're doing business, bonding with friends, or just exploring the nightlife, drinking is an essential part of Korean culture. But earlier than you take that first shot of soju, it's necessary to understand the etiquette that governs drinking in Korea. Here is your final guide to navigating the bar scene with respect and style.
1. Respect Hierarchy: Age and Status Matter
In Korean society, hierarchy is everything. Age and social status influence the way you speak, act, and even drink. Whenever you're out drinking with Koreans, always be aware of who’s older or holds a higher position. You don’t pour your own drink and definitely don’t pour for someone senior with one hand. Instead, use fingers when pouring a drink for someone older or more senior—it shows respect.
Likewise, when accepting a drink from a senior, you should hold your glass with two palms and turn your face slightly away as you drink. This small gesture demonstrates humility and politeness.
2. Don’t Pour Your Own Drink
Self-pouring is a big no-no in Korean drinking culture. It’s seen as impolite or lonely. Instead, you must always keep an eye in your companions’ glasses and pour them a drink when it’s empty. They’ll likely return the favor. This mutual pouring ritual strengthens social bonds and keeps the group dynamic going strong.
When you’re drinking with close friends or younger people, the rules could also be relaxed, however following tradition is always appreciated.
3. Say "Geonbae!" Earlier than You Drink
"Geonbae" (건배) is the Korean word for "cheers!" You’ll hear it usually originally of a round. It is customary to clink glasses with everybody at the table and take a sip—or a full shot, depending on the group’s vibe. Make eye contact when clinking glasses; it shows confidence and connection.
4. Pace Your self, But Don’t Skip Rounds
Koreans love their rounds—known as cha (차). The first spherical is likely to be at a barbecue restaurant with beer and soju. The second might be at a bar or pub. The third? Perhaps a karaoke room or a pojangmacha (street food tent). It's common to go through a number of cha, so tempo your self early on. That said, turning down a spherical altogether may be seen as delinquent, so attempt to participate even with a small drink or a soft drink.
5. The Power Duo: Soju and Beer (SoMaek)
One of the most popular combos in Korea is SoMaek—a mix of soju and beer. It’s usually created by pouring a shot or of soju right into a half-filled glass of beer. This mix is smooth, robust, and a go-to drink in many Korean bars. You would possibly even see inventive versions of SoMaek, where individuals use chopsticks to drop the soju shot into the beer glass like a mini bomb.
6. Table Manners and Bar Conduct
On the bar, politeness still reigns. Don’t get too rowdy, particularly in a more traditional setting. Keep your voice to a social level, and always show gratitude—say "thank you" (감사합니다) to the server and your host if somebody is treating you. If you’re sharing food (common in Korean bars), use the communal utensils slightly than your own chopsticks.
7. Don’t Overlook the Hangover Tradition
In Korea, hangover recovery is practically a ritual. You’ll find hangover soups like haejangguk, comfort store drinks that promise relief, and plenty of sympathy. Drinking is a social affair, and so is recovering. Do not be shocked in case your coworkers talk about hangovers with pride—it’s part of the shared experience.
Final Ideas
Drinking in Korea is an expertise like no other. It is stuffed with tradition, camaraderie, and unspoken guidelines that mirror the deep respect ingrained in Korean society. By learning and following the essential etiquette, you’ll not only enjoy the vibrant bar culture but in addition earn the respect of your Korean peers. So the next time you're handed a shot of soju, elevate your glass with both arms, say "geonbae!", and enjoy the moment—Korean style.
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