[Lifehacks] The ins and outs of making the best glass of somaek

K-campus

Published: 24 Mar. 2022, 16:57 Updated: 03 Mar. 2023, 17:30

[Lifehacks] The ins and outs of making the best glass of somaek

If you think making somaek is as simple as just pouring some soju into a taller glass and then filling the rest with beer, you are greatly mistaken. Combining soju and beer to make somaek isn’t as simple as the casual observer may think — some may even say there is an art to it.

Despite ample drink options in Korea, ranging from wine to whisky, somaek is still widely popular for its affordable price, though it may take a bit of work to find your ideal taste.The ratio is extremely important to many who don’t want to taste soju in their drink at all while still desiring a stronger alcoholic concoction. Some people are praised for their golden hands that make best somaek — crisp and refreshing bubbles from the beer with a lighter density from soju. Still others are very particular about which brands of soju and beer go into the mixed drink.

Never heard of somaek before?

Simply speaking, it is a type of cocktail made from soju and beer that anyone can make at restaurants or elsewhere, often to accompany Korean food. The name is a combination of the words soju and maekju, which means beer in Korean.

The two bottles of beer, left, and two bottles of soju pictured are some of the most commonly seen alcoholic drinks available at Korean restaurants. These restaurants usually give glasses branded with the name of the drinks. [LEE SUN-MIN]

How many soju brands are out there?

In Seoul, there are three main soju brands commonly seen at restaurants. Chum Churum by Lotte Chilsung Beverage, and Chamisul and Jinro of HiteJinro. Chum Churum means "like first time," and Chamisul means "morning dew." The blue bottle of Jinro is the most recent addition to the market. Many still call soju the green-bottle drink as almost all soju produced in Korea comes in green glass bottles.

What beer do people commonly use?

When making somaek, push aside those specialty or craft beers. Lager beers are preferred, especially the ones made in Korea, such as Cass, Terra or Hite. Remember, the key idea behind somaek is that it is affordable and easy to whip up at any restaurant in Korea.

Two soju glasses are stacked together to measure the right amount of soju to pour in a beer glass. [LEE SUN-MIN]

What is this golden ratio?

First, get two soju glasses (yes, two) and one beer glass. Stack one soju glass on top of the other, so that the rim of the bottom glass covers about half of the top glass. And then pour soju into the top glass, stopping when the soju reaches the rim of the bottom glass. Then pour the soju from the glass into the taller beer glass. Many beer glasses will have logos printed on them, which is key. Pour beer into the glass with the soju just until the total amount in the beer glass hits the lowest point of the logo. Give the drink a swirl and it's good to go. This amounts to a little more than half a glass.

Tell me about those fancy mixing methods.

Some use the snap of their wrist to make a whirlwind, while others use a clean chopstick or spoon. For a bit more pizzazz, some people take a spoon, grab the top part with your fist, and smash it down to the bottom of the glass. Then it creates a sort of whirlwind inside, mixing the two drinks. If you can't be bothered to waste time mixing your drink, you can pour the beer first and add the soju second, but it may be a bit more tricky to get the same ratio from the method mentioned above.

Some use a spoon to mix the soju and beer. [LEE SUN-MIN]

Is there any preferred soju-beer pairing?

It really depends on one’s preference. Chum Churum drinkers call their concoction Cass Churum, which in Korean means “just like Cass.” Chamisul drinkers often use Chamisul and Terra, and call their mix Tesla, putting the “sul” in between the “Te” and “ra.”

What other soju-based drinks do people make at restaurants?
Some order Chilsung Cider and beer to mix together. They pour both in one glass and swirling it. Some claim that it tastes similar to Milkis, a carbonated beverage with milk, with an almost creamy taste. People who want a sweet aftertaste make what's called gojingamrae by adding Coca-Cola. Get one soju glass ready. Fill it half way with coke. Put another soju glass on top of the glass already filled with coke. Pour a half shot of soju in the top glass. Place both glasses inside a taller beer glass. Pour enough beer to cover both glasses, and then drink. The coke in the bottom glass comes out last so the sweet flavor finishes off the drink. Gojingamrae in Korean means pain followed by joy.

Do you drink this at clubs or bars also?

Not really. Somaek is usually just consumed at restaurants serving Korean food, and drinks to make the mix are usually not available at clubs or bars. Korean barbecue restaurants and fried chicken spots are some of the main places where people go for somaek.

Do restaurants sell somaek as a drink?

No. You have to order soju and beer and make the drink yourself.

How much does soju and beer cost at restaurants?

An average bottle of soju ranges from 4,000 won to 6,000 won ($3 to $5), and a bottle of any beer is around 5,000 won to 6,000 won. Retail stores usually sell the same products for less than half of what you see at restaurants.

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