Korean

A. country where soju has been distilled since the 13th century, makgeolli was poured for farmers a thousand years before that, the BBQ table runs on Cass and Hite, the pajeon house runs on a brass kettle of makgeolli, the dabang served drip coffee through the 1970s, and the Insadong tea house pours yujacha when the snow gets in. We pulled together every drink worth knowing — eight glasses, deep — from the proprietors who guard the recipe and the regions that wrote the rules.

Korean sits under Drink in the HowTo Food menu. Guides for this section are still being brought over from the original edition.