What Do Koreans Drink in Winter? A Cozy Guide to Seasonal Beverages

What do Koreans drink in winter? During the chilly Korean winter, people turn to a comforting array of warm, often naturally sweet, and sometimes subtly alcoholic beverages to ward off the cold and nourish their bodies. These drinks range from traditional teas made from fruits and grains to modern adaptations and popular street-side concoctions, each offering a unique taste of Korean winter culture.

There's something undeniably magical about a Korean winter. The air turns crisp, the landscapes are often dusted with snow, and the scent of warm, inviting drinks fills the streets and homes. Growing up in a household where winter meant steaming mugs and communal warmth, I always looked forward to these seasonal beverages. It wasn't just about staying warm; it was about the ritual, the shared moments, and the comforting flavors that spoke of tradition and care. For anyone visiting or curious about Korean culture, understanding what people drink in winter is like unlocking a delicious secret to experiencing the season fully.

The Korean approach to winter beverages is deeply rooted in both practicality and tradition. During these colder months, the emphasis is on ingredients that are believed to provide inner warmth, boost the immune system, and offer a sense of well-being. This often translates to drinks that are naturally sweet, made from slow-cooked fruits or grains, or infused with warming spices. It’s a stark contrast to the refreshing, often chilled drinks favored in the summer. Winter is about embracing a slower pace, and the drinks reflect this, often requiring time and patience to prepare, which adds to their inherent value and the enjoyment derived from them.

When you walk through Korean markets or bustling city streets during winter, you'll see vendors diligently preparing these warm concoctions. The steam rising from their carts is an irresistible invitation, a promise of respite from the biting wind. It’s a sensory experience – the sweet aromas mingling with the cold air, the sight of translucent cups filled with amber-hued liquids, and the sound of gentle bubbling. These are not just drinks; they are small acts of comfort, readily available to anyone seeking a moment of warmth and deliciousness.

My own introduction to many of these winter drinks came through my grandmother. She believed that specific ingredients had medicinal properties, and her kitchen was always a hub of activity, simmering pots filled with mysterious concoctions. She’d prepare sujeonggwa from scratch, meticulously pitting persimmons and steeping ginger and cinnamon for hours. The patience and love that went into these drinks were palpable, and they tasted all the better for it. This personal connection has always made me appreciate the depth and meaning behind what Koreans drink in winter.

In this article, we'll delve into the heart of Korean winter drinking culture. We’ll explore the most beloved beverages, understand the ingredients that make them so special, and even touch upon how they are prepared. Whether you're looking to recreate these comforting drinks at home or simply want to learn more about Korean traditions, this guide aims to provide a comprehensive and engaging overview. Get ready to discover a world of warmth, flavor, and rich cultural heritage, one sip at a time.

The Pillars of Korean Winter Drink Culture: From Traditional Teas to Street-Side Delights

At the core of what Koreans drink in winter are beverages that draw from nature’s bounty and time-honored preparation methods. These are drinks that not only warm the body but also seem to soothe the soul, offering a taste of home and tradition. We can broadly categorize them into a few key areas, each with its own distinct character and appeal.

1. Traditional Fruit and Grain-Based Teas: Nature's Sweet Elixirs

These are perhaps the most iconic Korean winter drinks, often prepared in large batches at home and enjoyed throughout the season. Their sweetness comes naturally from fruits and grains, requiring no added refined sugar, making them a healthier and more wholesome choice. The process of making these teas is often a labor of love, involving slow cooking and careful steeping to extract the full flavor and benefits of the ingredients.

Sujunggwa (수정과): This is arguably the king of Korean winter beverages. Sujunggwa is a traditional punch made from dried persimmons, ginger, and cinnamon. The aroma alone is intoxicating – a warm, spicy, and sweet symphony that instantly evokes feelings of comfort. My grandmother would always have a large earthenware pot of sujunggwa brewing during the holidays. She’d explain that the ginger and cinnamon were essential for keeping the body warm from the inside out, a belief deeply ingrained in traditional Korean medicine (Hanbang).

The preparation typically involves:

Boiling the base: Fresh ginger is sliced and boiled with cinnamon sticks to create a fragrant broth. Sweetening and infusing: Dried persimmons (often gotgam, sun-dried persimmons) are added to the broth, along with sugar or honey, and simmered until the persimmons soften and release their natural sweetness. Sometimes, pine nuts are added for garnish and texture. Chilling and serving: While often served warm, it’s also traditionally enjoyed chilled, which provides a refreshing contrast to the warmth of the spices. The chilled version, in my experience, is particularly invigorating on a cold day, offering a surprising coolness that still carries the comforting spice notes.

The resulting drink is a beautiful amber color, with a complex flavor profile that is both sweet and spicy, with a slight tang. The dried persimmons lend a unique, almost syrupy sweetness, while the ginger and cinnamon provide a warming kick that lingers pleasantly. It’s a drink that feels both festive and healthful, a perfect balance for the winter season.

Sikhye (식혜): Another beloved traditional drink, sikhye is a sweet rice punch made from malted barley and cooked rice. It’s often described as a rice drink or rice "soda" due to its slightly effervescent quality, which comes from the fermentation process. While it can be enjoyed year-round, its warming nature makes it particularly popular in winter.

The making of sikhye is a fascinating process:

Malted barley infusion: Barley malt powder is mixed with water and strained to create a milky liquid. Fermentation: This liquid is then mixed with cooked rice, and the mixture is kept warm for several hours. Enzymes from the malted barley break down the rice starch into sugars, creating the characteristic sweetness. Boiling and chilling: The fermented mixture is then boiled to stop the fermentation and clarify the liquid, leaving behind a few grains of rice. It's typically served chilled with the rice grains floating at the bottom.

The taste of sikhye is subtly sweet, with a very mild malty flavor and a refreshing, slightly grainy texture. It’s often found in cans or plastic bottles in Korean supermarkets, but the homemade version, which I’ve had the pleasure of tasting, is far superior, with a more nuanced sweetness and a delicate fizz. It's a drink that feels both comforting and surprisingly light, a perfect palate cleanser or a sweet treat after a meal.

Omijacha (오미자차): This striking crimson tea is made from dried Schisandra berries, a superfood renowned for its five distinct flavors: sweet, sour, salty, bitter, and pungent. This complexity is what gives the tea its name, "omi" meaning five and "cha" meaning tea. Omijacha is particularly cherished in winter for its perceived health benefits, including boosting energy and strengthening the immune system.

Preparing Omijacha involves:

Soaking the berries: Dried Schisandra berries are soaked in cold water for an extended period, sometimes overnight, to allow them to rehydrate and release their flavors. Simmering: The soaked berries and their water are then gently simmered, often with a touch of honey or sugar to balance the tartness. Straining and serving: The liquid is strained to remove the berries, and the resulting deep red tea is served warm.

Omijacha has a wonderfully tart and slightly sweet flavor, with layers of complexity that unfold with each sip. The sourness is dominant, but it's balanced by a subtle sweetness and the lingering pungency from the ginger-like notes. It’s a visually stunning drink, and its vibrant color is a welcome sight during the muted tones of winter. Many Koreans believe it helps combat fatigue, making it a popular choice for a midday pick-me-up.

2. Grain and Root-Based Teas: Earthy Warmth and Nourishment

Beyond fruits, grains and roots form the foundation of many other traditional Korean winter drinks, offering a different kind of warmth – one that feels grounding and deeply nourishing. These are often made by roasting or simmering ingredients to extract their wholesome flavors.

Boricha (보리차): This is the quintessential Korean household beverage, often consumed daily as a substitute for water. Boricha is roasted barley tea, and its popularity stems from its mild, nutty flavor and its perceived digestive benefits. While not exclusively a winter drink, its warm, comforting nature makes it a staple during the colder months. It’s the drink you’ll find served in virtually every Korean restaurant, often in a metal pot on the table.

Making boricha is straightforward:

Roasting: Barley grains are roasted until they are deeply brown and fragrant. Brewing: The roasted barley is then steeped in hot water, much like making any other tea.

The flavor is mildly toasty and nutty, with no bitterness. It's incredibly easy to drink and serves as a perfect warm base for other infusions or simply as a comforting beverage on its own. My own experience with boricha is that it’s the ultimate utilitarian comfort drink – always there, always reliable, always warm.

Yulmu Cha (율무차): Yulmu Cha, or Job's Tears tea, is a creamy, nutty, and subtly sweet beverage made from roasted Job's tears (a type of grain) and sometimes nuts like almonds. It’s particularly popular in winter for its hearty texture and perceived health benefits, including aiding digestion and boosting immunity. It often has a slightly thicker consistency than other teas, making it feel more substantial.

The preparation typically involves:

Roasting and grinding: Job's tears seeds are roasted and ground into a powder. Simmering: The powder is then simmered in water, often with added nuts or seeds, to create a rich, opaque drink. Sweeteners like honey or sugar can be added to taste.

Yulmu Cha has a distinct, comforting flavor that is both nutty and slightly earthy. Its creamy texture makes it feel more like a warm, nourishing drink than a light tea. It's a popular choice for breakfast or as a snack on a cold winter’s day. I remember my aunt sometimes making this for me when I was feeling under the weather; its richness felt incredibly restorative.

Daecho Cha (대추차): Made from dried Korean dates (jujubes), Daecho Cha is a deeply sweet and nourishing tea that is a cornerstone of traditional Korean herbal medicine. Jujubes are believed to have calming properties and are often used to improve sleep and boost energy. In winter, its natural sweetness and warming essence make it a beloved choice.

The process involves:

Simmering: Dried jujubes are simmered in water for a long time, allowing their natural sugars and flavors to infuse the liquid. Removing seeds and mashing: Often, the seeds are removed, and the softened jujube flesh is mashed to release more flavor. Straining and serving: The liquid is strained, and sometimes garnished with slivered almonds or pine nuts. It’s served warm.

Daecho Cha has a rich, caramel-like sweetness with a hint of fruitiness. It’s incredibly comforting and feels very wholesome. The subtle sweetness means it doesn't require added sugar, making it a naturally healthy option. It's a drink that feels like a warm hug in a mug, perfect for unwinding on a cold evening.

3. Ginger and Jujube Combinations: The Power Duo

It’s impossible to discuss Korean winter drinks without highlighting the potent and delicious combination of ginger and jujube. These two ingredients are often brewed together, creating a drink that is both warming and revitalizing. My grandmother often referred to this duo as the ultimate winter remedy, believing it could ward off colds and boost overall vitality.

Saenggang-cha (생강차): While ginger tea can be made simply with fresh ginger and hot water, Korean saenggang-cha often incorporates jujube (daecho) and sometimes honey to enhance its flavor and therapeutic properties. The ginger provides a strong, warming kick, while the jujube offers a balancing sweetness.

Preparation is similar to Daecho Cha but with the addition of ginger:

Simmering: Sliced fresh ginger and dried jujubes are simmered together in water for an extended period. Sweetening: Honey is often added towards the end of the cooking process. Straining and serving: The tea is strained and served hot.

The resulting drink is robust and spicy from the ginger, with a pleasant sweetness from the jujube. It’s a powerful beverage that can truly warm you up from the inside out. On a particularly frigid day, a cup of hot saenggang-cha is pure bliss. It’s the kind of drink that makes you feel healthier with every sip.

4. Modern and Street-Side Favorites: Convenience and Comfort

While traditional homemade teas hold a special place, modern Korea also embraces convenient and readily available winter drinks, particularly those found at street stalls and cafes. These often offer a quicker way to get a warm fix during a busy day.

Bungeoppang & Gyeranppang Drinks: While not drinks themselves, the iconic winter street foods bungeoppang (fish-shaped pastry) and gyeranppang (egg bread) are often sold alongside warm beverages. Vendors might offer simple hot drinks like boricha or even pre-packaged hot chocolate or coffee, but the primary offering is the warm, sweet pastry that warms your hands and your stomach.

Hot Coffee and Tea: Cafes are ubiquitous in Korea, and during winter, the menu shifts to emphasize warm drinks. Beyond standard coffee offerings, you'll find seasonal lattes (like pumpkin spice or chestnut lattes) and a wide variety of herbal and fruit teas, mirroring the traditional flavors but often with a more modern presentation. These cafes become cozy havens from the cold, offering a comfortable space to socialize or relax.

Yuja Cha (유자차): This is perhaps the most popular and widely available Korean citrus tea, especially in winter. Yuja, also known as yuzu, is a fragrant citrus fruit similar to a lemon or grapefruit. Yuja tea is typically made from a thick, sweet marmalade or jam (yuja-cheong) mixed with hot water. It’s a ubiquitous sight at cafes and street vendors.

Making or enjoying Yuja Cha is simple:

Prepare Yuja-cheong: Fresh yuzu is sliced, seeds removed, and then mixed with sugar or honey in a jar, where it ferments slightly. Mix with hot water: A spoonful or two of this yuja marmalade is added to a cup of hot water.

The resulting tea is intensely fragrant, with a delightful balance of sweet and tart citrus flavors. It’s incredibly refreshing and is widely believed to be excellent for preventing colds due to its high Vitamin C content. The aroma alone is enough to brighten a gloomy winter day. It’s a drink that feels both familiar (like lemon tea) and distinctly Korean.

Hot Chocolate and Malcha (Green Tea Latte): While not traditional, hot chocolate and green tea lattes (malcha) are immensely popular, especially among younger generations. Cafes offer beautifully crafted versions of these drinks, providing a Western-style comfort that complements the traditional offerings. The creamy sweetness of a well-made hot chocolate or the slightly bitter, earthy notes of a green tea latte are perfect for a cold day.

Why These Drinks Are Essential to the Korean Winter Experience

The beverages that Koreans drink in winter are far more than just ways to stay warm; they are integral to the cultural fabric of the season. They represent a connection to nature, a dedication to well-being, and a spirit of communal warmth.

A Link to Tradition and Heritage

Many of these drinks, like sujunggwa and sikhye, have been prepared for centuries. Their recipes have been passed down through generations, often perfected and adapted slightly within each family. When Koreans drink these beverages, they are not just consuming a liquid; they are engaging with a long-standing tradition. It’s a way of honoring the past and keeping cultural practices alive. My grandmother’s stories about making these teas with her own mother always underscored this sense of continuity. The shared experience of preparing and enjoying these drinks is a powerful way to connect with family and cultural roots.

Emphasis on Health and Wellness

Traditional Korean medicine, Hanbang, plays a significant role in shaping winter beverage choices. Ingredients like ginger, jujube, cinnamon, and Schisandra berries are not chosen arbitrarily; they are selected for their perceived health benefits during the colder months. Ginger is known for its warming properties and ability to aid digestion. Jujubes are believed to be calming and energizing. Cinnamon is lauded for its anti-inflammatory and circulation-boosting effects. Even common drinks like boricha are thought to aid digestion. This focus on using food and drink as medicine is deeply ingrained, and winter is a prime time to harness these natural remedies.

Combating the Cold: Practicality Meets Pleasure

The most immediate benefit, of course, is warmth. The hot or steaming nature of these drinks provides immediate physical comfort against the biting winter air. But beyond temperature, the ingredients themselves are chosen for their ability to generate internal heat. Ginger, for example, is considered a potent warming agent. The spices in sujunggwa and saenggang-cha are known for their thermogenic properties. This holistic approach to staying warm, encompassing both external and internal factors, is a hallmark of Korean winter practices.

A Source of Natural Sweetness and Flavor

What I often find remarkable is the natural sweetness found in many of these traditional Korean winter drinks. Instead of relying heavily on refined sugars, they draw sweetness from fruits like persimmons and jujubes, or from the fermentation of grains in sikhye. This natural sweetness, combined with the complex flavors of spices, fruits, and grains, creates a sophisticated palate that is both satisfying and, arguably, healthier. The flavor profiles are often nuanced, offering a delightful departure from overly sweet, one-dimensional beverages.

Communal Bonding and Hospitality

The act of preparing and sharing warm drinks is a significant aspect of Korean hospitality, especially in winter. Offering a guest a warm cup of tea is a gesture of welcome and care. At home, brewing a large pot of sujunggwa or sikhye is often a family affair, bringing people together in the kitchen. Even the simple act of buying a warm drink from a street vendor can be a shared moment of respite with friends or colleagues. These drinks foster connection and create opportunities for warmth, both literal and metaphorical.

Exploring Preparation: A Glimpse into Korean Kitchens

While many Koreans buy pre-made versions or enjoy drinks from cafes and street stalls, the traditional preparation of these winter beverages is an art form in itself. It often involves patience, specific techniques, and a deep understanding of ingredients. Understanding the preparation can offer a richer appreciation for the final product.

The Art of Slow Simmering

A common thread in the preparation of many traditional Korean winter drinks is the principle of slow simmering. Whether it’s ginger and cinnamon for sujunggwa, barley malt for sikhye, or jujubes for daecho cha, these ingredients are often cooked at low heat for extended periods. This isn't about boiling aggressively; it's about gently coaxing out the flavors and aromas, allowing them to meld and deepen. This slow process transforms simple ingredients into complex, nuanced beverages. It requires time and attention, but the reward is a depth of flavor that cannot be rushed.

The Role of Fermentation in Sikhye

Sikhye stands out due to its unique fermentation process. The use of malted barley (nuruk) to convert rice starch into sugars is a sophisticated culinary technique. The careful control of temperature and time during this stage is crucial for achieving the right balance of sweetness and subtle effervescence. It’s a process that bridges the gap between simple brewing and more complex food fermentation, showcasing Korean ingenuity in harnessing natural processes for flavor and enjoyment.

The "Cheong" Method: Sweet Preserves

The creation of yuja-cheong (yuzu marmalade) is a prime example of the "cheong" (청) method, which involves preserving fruits with sugar or honey. This method is not just about preservation; it's about creating a concentrated base of flavor that can be easily used later. The ratio of fruit to sugar, the type of sugar used, and the fermentation time all influence the final taste and quality of the cheong. This technique makes enjoying seasonal flavors, like the citrusy yuja, convenient year-round, but it is particularly appreciated in winter when fresh fruits are less abundant.

Ingredient Sourcing and Quality

The quality of ingredients is paramount. For instance, the sweetness and texture of dried persimmons used in sujunggwa can vary greatly. Similarly, the pungency of fresh ginger or the aroma of cinnamon sticks can significantly impact the final flavor. Many Koreans opt for high-quality, often organic, ingredients, and traditional markets are valued for offering fresh, seasonal produce. The belief is that better ingredients lead to a more wholesome and flavorful drink. My grandmother would always insist on using a specific type of ginger for its potent warmth and a particular variety of cinnamon for its fragrant aroma.

Frequently Asked Questions About Korean Winter Drinks

Q1: Are Korean winter drinks always sweet?

While many of the most popular Korean winter drinks are indeed sweet, the sweetness often comes from natural sources like fruits (persimmons, jujubes, yuzu) or grains (rice in sikhye), rather than refined sugar. These natural sweeteners provide a nuanced sweetness that is often balanced by other flavors. For example:

Sujunggwa is sweet from dried persimmons but also has a spicy kick from ginger and cinnamon. Omijacha is primarily tart and sour, with a subtle sweetness and other complex flavors. Yuja Cha balances sweetness with a distinct citrusy tartness.

Even drinks like boricha (roasted barley tea) are typically unsweetened, offering a mild, nutty, and toasty flavor profile. So, while sweetness is a common characteristic, it's usually part of a more complex flavor profile and not the sole defining element. Many people also have the option to adjust the sweetness to their liking by adding more or less honey or sugar during preparation.

Q2: What are the health benefits of common Korean winter drinks?

Korean winter drinks are often chosen not only for their taste and warmth but also for their perceived health benefits, drawing from traditional Korean medicine principles. Here are some commonly cited benefits:

Ginger (in Saenggang-cha, Sujunggwa): Known for its warming properties, it’s believed to aid digestion, alleviate nausea, and boost circulation. It's a go-to for fighting off colds and chills. Jujubes/Korean Dates (Daecho Cha, Saenggang-cha): These are considered a nourishing ingredient, believed to calm the mind, improve sleep, and boost energy. They are also rich in vitamins and minerals. Cinnamon (Sujunggwa): Valued for its warming effects, cinnamon is also thought to have anti-inflammatory properties and may help improve blood circulation. Yuzu (Yuja Cha): Rich in Vitamin C, yuzu is widely believed to be beneficial for the immune system and can help soothe sore throats and alleviate cold symptoms. Schisandra Berries (Omijacha): Known for their five distinct flavors, these berries are considered adaptogens, helping the body cope with stress. They are also thought to support liver function and boost energy. Barley (Boricha): While simple, boricha is often consumed as a healthy alternative to plain water and is thought to aid digestion due to its fiber content. Job's Tears (Yulmu Cha): This grain is believed to have diuretic properties and is also thought to aid digestion and promote clear skin.

It's important to note that while these benefits are widely believed in Korean culture and supported by traditional practices, scientific research is ongoing for many of these claims. Nevertheless, the emphasis on natural, wholesome ingredients reflects a culture that values holistic well-being.

Q3: How can I make traditional Korean winter drinks at home?

Making traditional Korean winter drinks at home is a rewarding experience. While recipes can vary, here are some general tips and simplified steps for a couple of popular drinks:

Simplified Sujunggwa Recipe:

Prepare the base: In a large pot, combine about 1 inch of sliced fresh ginger and 2-3 cinnamon sticks with 8 cups of water. Bring to a boil, then reduce heat and simmer for 30-45 minutes. Add dried persimmons: Strain the ginger-cinnamon broth into another pot. Add 4-5 dried persimmons (seedless or pitted) and about 1/2 cup of sugar or honey (adjust to taste). Simmer gently for another 30 minutes, or until the persimmons are very soft and the broth is fragrant and slightly thickened. Chill or serve warm: Remove the persimmons and set them aside. You can either serve the broth warm immediately, or chill it in the refrigerator. If serving chilled, add the persimmons back to the soup just before serving. Garnish with a few pine nuts if desired.

Simplified Yuja Cha Recipe:

Prepare the Yuja-cheong (Yuzu Marmalade): This is the most time-consuming part if making from scratch, but store-bought yuja-cheong is widely available. If making, wash 1 lb of yuzu thoroughly. Slice them thinly, removing seeds. In a clean glass jar, layer the sliced yuzu with 1 lb of sugar or honey, ensuring the fruit is well-covered. Stir and let it sit at room temperature for a day or two, then refrigerate for at least a week before use to allow flavors to meld. Make the tea: When ready to drink, place 2-3 tablespoons of the yuja-cheong into a mug. Add hot water: Pour about 1 cup of hot (not boiling) water over the yuja-cheong and stir well until dissolved. Adjust and serve: Taste and add more yuja-cheong if you prefer it sweeter or tarter. Serve immediately.

For other drinks like sikhye or daecho cha, simplified versions can be found online, or you can purchase pre-made mixes and concentrates for convenience.

Q4: Where can I find these Korean winter drinks outside of Korea?

Finding authentic Korean winter drinks outside of Korea is becoming increasingly easier, thanks to the growing popularity of Korean culture and cuisine worldwide. Here are some common places to look:

Korean Grocery Stores: Many larger Asian or specifically Korean supermarkets will stock pre-made versions of popular drinks like yuja cha (in jars of marmalade or as ready-to-drink beverages), sujunggwa, and sikhye (often in cans or plastic bottles). You can also find ingredients like dried persimmons, jujubes, ginger, and cinnamon sticks. Asian Markets: Even smaller Asian markets might carry some of these beverages, particularly yuja cha and sikhye, as they are quite popular. Korean Restaurants and Cafes: Many Korean restaurants and cafes, especially those specializing in traditional cuisine or tea, will offer a selection of these warm, comforting drinks on their menus during the winter months. This is a great way to taste them authentically prepared. Online Retailers: Numerous online stores specialize in Asian foods and beverages. You can often find a wide variety of Korean winter drinks and their ingredients delivered right to your door. Websites dedicated to Korean groceries are particularly good resources. Specialty Tea Shops: Some specialty tea shops may carry imported Korean teas like omijacha or offer their own interpretations of traditional Korean brews.

When purchasing pre-made drinks, check the ingredients list to see if they align with your preferences, particularly regarding added sugars. For the most authentic and customizable experience, trying to make them at home with readily available ingredients is often the best approach.

As the winter winds blow and the temperatures drop, the comforting warmth and delightful flavors of Korean winter drinks offer a unique and cherished experience. Whether you’re savoring a steaming mug of ginger-infused saenggang-cha, enjoying the naturally sweet sophistication of sujunggwa, or sipping on the refreshing citrus notes of yuja cha, these beverages are an essential part of the Korean winter. They are more than just drinks; they are a taste of tradition, a gesture of care, and a source of well-being, embodying the spirit of warmth and comfort that defines the Korean winter.