Korea’s Christmas traditions could not have the identical historic weight as within the West, however they’ve come a great distance for the reason that late nineteenth century, when missionaries launched the vacation, even putting in a Christmas tree within the palace by request of the queen. I’m undecided if any Christmas drinks have been included in these early celebrations. We cowl the historical past of recent Christmas in Korea on The Darkish Facet of Seoul Podcast.
Whereas the vacation has taken on distinctive twists right here, one factor stays true: foods and drinks are on the coronary heart of any celebration. And whereas Korea doesn’t actually have conventional Christmas drinks, I’ve found some drinks that really feel like they belong on the vacation desk.
Let’s discover these Korean Christmas drink concepts that add a bit vacation magic to your winter.
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Moju (모주): Korea’s Mulled Wine
Consider Moju as Korea’s reply to mulled wine, however with a comfy twist. This Jeonju specialty is what occurs when makgeolli (Korean rice ale) meets a steaming pot of cinnamon, ginger, jujubes, and ginseng—all boiled collectively for a full day. The consequence? A heat, comforting elixir that’s low on alcohol (round 1–2%) however excessive on cozy vibes. That is Korea’s reply to mulled wine, however it’s sweeter, earthier, and far more chill—actually.
The Origins of Moju: A Mom’s Contact
The story goes that Moju (actually “mom’s wine”) was created within the 1600s by a queen consort’s mom. Exiled to Jeju Island (life wasn’t simple for mothers again then), she discovered herself with leftover grains from makgeolli manufacturing and a have to survive. What does a resourceful queen mum do? She boils the grains with herbs and spices to create a drink that’s hearty, restorative, and—most significantly—sellable.
The unique title was “Daebi Moju” (“Nice Consort Mom’s Wine”), however over time it was shortened to only “Moju.” I assume whenever you invent the coziest drink ever, you don’t want a elaborate title.
How It’s Made
The fantastic thing about Moju is in its simplicity. Historically, it’s made utilizing:
- Makgeolli or leftover grains (술지게미)
- Cinnamon and ginger (the heavy hitters)
- Jujubes (Korean dates) for sweetness
- Ginseng, kudzu root, and typically different medicinal herbs
The combination is simmered for a full 24 hours. That lengthy, sluggish boil removes a lot of the alcohol, leaving you with one thing that’s heat, clean, and just a bit candy—like a hug in a cup. Consider it because the PG-rated cousin of makgeolli which you can sip on with out worrying about getting too giggly.
Moju in Trendy Korea
You’ll discover Moju most famously in Jeonju, the place it’s typically served alongside steaming bowls of Kongnamul Gukbap 콩나물국밥 (bean sprout soup). This pairing is famous—it’s Korea’s final hangover remedy. Think about waking up after an extended night time of soju, stumbling right into a Jeonju soup store, and being handed a steaming cup of Moju to assuage your aching physique and stressed soul.
Enjoyable Truth: In Jeonju, Moju is taken into account a Haejang-sul 해장술 (hangover liquor), however don’t let the title idiot you. With its low alcohol content material and medicinal vibe, it’s as shut as you may get to consuming a well being potion.
Even in the event you’re not nursing a hangover, Moju is simply plain comforting. It tastes like a heat cinnamon hug combined with the creamy goodness of makgeolli. Some locations even serve it chilly in the summertime with a bit ice—surprisingly refreshing!
Make It at Residence (or Cheat the Course of)
Whereas conventional Moju takes hours to make, trendy Koreans have hacked the recipe:
- Seize a bottle of makgeolli.
- Add cinnamon sticks, recent ginger, jujubes, and a little bit of sugar.
- Simmer for about 40 minutes and voilà! Do-it-yourself Moju with out the 24-hour wait.
For the complete Jeonju expertise, sip it scorching with some bean sprout soup, a facet of kimchi, and a hearty urge for food.
Moju could not have the worldwide fame of mulled wine or eggnog, however it ought to. It’s soothing, nostalgic, and tastes like winter ought to really feel—heat, earthy, and just a bit indulgent. If you end up in Jeonju, don’t go away with out attempting a cup. Your style buds—and your hangover—will thanks.
Ginger Ssanghwa-cha (쌍화차): Korea’s Historic “Energy Tea”
I completely can’t consider an English equal for Ssanghwa-cha. It’s not simply tea—it’s a full-on expertise. Image a boiling pot of over twenty medicinal herbs served in a heavy stone cup, effervescent like one thing straight out of a mad apothecary’s dream. Lurking beneath the floor you’ll typically discover pine nuts, walnuts, gingko nuts, sesame seeds, and typically even a poached egg. Sure, an egg. Earlier than you recoil, let me guarantee you: it really works.
What’s in This Magical Brew?
At its core, Ssanghwa-cha blends:
- Baekjakyak 백작약 (white peony root)
- Sukjohwang 숙지황 (steamed rehmannia root)
- Danggui 당귀 (angelica root)
- Cheongung 천궁 (cnidium)
- Gaepi 계피 (cinnamon)
- Gamcho 감초 (licorice department)
This isn’t your cozy bedtime chamomile—it’s a daring, complicated, herbaceous powerhouse. Sweetened with honey or sugar, it balances bitter roots with a mild, earthy sweetness that feels prefer it may resurrect you from an extended night time of unhealthy selections.
The Story Behind Ssanghwa-cha
Ssanghwa-cha goes again to the Joseon period, the place it was used as a restorative tonic for students, staff, and even royals. The title itself means “twin concord tea”—a nod to its stability of flavors and well being advantages. It was designed to restore vitality, increase the immune system, and struggle fatigue—principally, an historic Korean Gatorade, however a lot classier.
My girlfriend and I stumbled upon the right Ssanghwa-cha expertise throughout a visit to Jeongeup, North Jeolla Province. The city’s famed Ssanghwa-cha Avenue felt like a scene from an outdated Korean drama—tiny teahouses serving this historic elixir in stone bowls, steam curling gently into the winter air. It was so cozy and atmospheric that I half-expected somebody at hand me a quill and inform me to write down poetry.
Enjoyable Truth: Ssanghwa-cha was typically consumed as a morning tonic to remedy exhaustion. Trendy-day Koreans nonetheless swear by it for preventing colds and recharging the physique in winter.
The Final Winter Tea
In case you’re bored with peppermint mochas and cinnamon lattes, Ssanghwa-cha is the Korean winter drink you by no means knew you wanted. It’s daring, restorative, and steeped in custom—actually. It doesn’t simply style like Christmas; it tastes likehundreds of years of historical past wrapped in a heat, steaming cup.
Pine Needle Tea (Sulip-cha 술잎차): The Drink That Tastes Like a Christmas Tree
There’s one thing uniquely Christmas-y about Sulip-cha, Korea’s pine needle tea. If I discover it on a teahouse menu, I order it instantly. Why? As a result of it tastes like I’m consuming a Christmas tree. Earthy, woodsy, with a faint whisper of citrus, this humble tea is each invigorating and comforting—like sitting beside a crackling fireplace after a stroll in a pine forest.
Sulip-cha is made by steeping younger pine needles, typically from Korean pink or black pines, in scorching water to extract their delicate taste and vitamins. The result’s a brew that carries the sharp, resinous aroma of pine and a mellow, barely bitter taste. Whereas it could sound area of interest or perhaps a bit “too outdoorsy,” pine needle tea has an extended historical past in Korea, rooted in each conventional medication and rural life.
The Historical past and Well being Advantages
Traditionally, pine needles have been praised for his or her well being properties and utilized in conventional cures for hundreds of years. Korean ancestors valued pine needles for his or her skill to:
- Enhance the immune system
- Enhance blood circulation
- Stop hypertension and diabetes
- Detoxify the physique
- Improve imaginative and prescient
Wealthy in Vitamin C, antioxidants, and pure compounds like flavonoids, sulip-cha was notably fashionable in winter to beat back colds and supply a refreshing increase. It was typically consumed by rural communities who relied on the encompassing pine forests for survival.
However there’s a catch: Pine needles aren’t one thing you’ll be able to simply forage and throw into your tea kettle. Trendy environmental practices imply that many pine bushes are sprayed with pesticides or handled with chemical compounds to guard them from pests and illnesses. Harvesting the flawed needles could be harmful, so in the event you’re craving a cup, it’s greatest to buy commercially sourced, food-safe pine needle tea.
Methods to Put together Sulip-cha
Making ready Sulip-cha is splendidly easy:
- Elements: Recent pine needles or dried pine needles (guarantee they’re food-safe).
- Technique: Rinse the pine needles completely. Boil water, then steep the needles for five–10 minutes till the water turns a mild golden inexperienced.
- Optionally available: Add a drizzle of honey in the event you like a touch of sweetness to stability the bitterness.
The flavour could be adjusted relying in your desire—steep it longer for a stronger, extra resinous tea, or take pleasure in it lighter for a delicate, virtually natural infusion.
Sujeonggwa (수정과): Korea’s Cinnamon Punch
If Christmas had a taste, Korea bottled it up centuries in the past with this spiced, candy concoction. It’s what you drink whenever you’ve indulged in a garlic-heavy Korean feast, cleaning each your breath and your spirit, however let’s be trustworthy—sujeonggwa tastes like pure vacation magic.
Sujeonggwa, sometimes called “cinnamon punch,” is considered one of Korea’s most iconic conventional drinks. A heady combination of cinnamon, ginger, and sugar, it’s simmered for hours to infuse heat and sweetness. The drink is served chilled, with a garnish of dried persimmons (gotgam) and floating pine nuts for that unmistakable end. One sip, and also you’re transported to a festive Korean desk stuffed with steaming jeon (savory pancakes) and laughter.
A Temporary Historical past
The earliest report of sujeonggwa comes from the 18th century throughout King Yeongjo’s reign (1765), when it appeared within the royal Sujag Uigwe, an official report of banquets and ceremonial feasts. The title itself roughly interprets to “water-based refined dessert,” however there’s nothing delicate about its flavors. Traditionally, sujeonggwa was thought of a luxurious drink for the rich. Elements like cinnamon and ginger have been costly, as Korea needed to import them, whereas sugar was virtually a delicacy in its personal proper. A bowl of sujeonggwa on a nobleman’s desk was as indulgent as serving truffles and caviar at present.
By the late Joseon interval, sujeonggwa turned an integral a part of New 12 months’s feasts and vital celebrations. Dried persimmons have been added to stability the spiced notes with pure fruity sweetness, creating the right concord.
Making Sujeonggwa
This isn’t your common vacation punch. It requires time and a bit bit of affection, however the payoff is price each minute. Right here’s the way it comes collectively:
- Elements:
- Cinnamon sticks (round 10 items)
- Recent ginger (sliced, about 1 cup)
- Sugar (or honey) to style
- Dried persimmons (gotgam), 2-3 for garnish
- Pine nuts, a handful for the crowning glory
- Technique:
- Boil cinnamon sticks and ginger in water for about 1–2 hours.
- Pressure the liquid, discarding the solids.
- Add sugar or honey to the nice and cozy liquid and stir till dissolved. Chill the drink within the fridge.
- Earlier than serving, drop in a dried persimmon and sprinkle a number of pine nuts on prime.
- Optionally available: Serve it in a country ceramic cup for that cozy Korean teahouse vibe.
The result’s a darkish, amber-hued punch that appears like liquid gold. The daring, spiced notes of cinnamon hit first, adopted by the earthy heat of ginger, and the sweetness of persimmon lingers on the finish. The floating pine nuts? A ultimate nod to custom, providing a crunchy distinction and a contact of visible class.
The Cultural Expertise
In Korean custom, sujeonggwa typically seems after feasts, particularly throughout Seollal (Lunar New 12 months) and different festive celebrations. Its sweet-spicy profile aids digestion and cleanses the palate after wealthy, heavy meals—making it each sensible and scrumptious. Koreans have lengthy believed that sujeonggwa additionally warms the physique and wards off colds, which explains its reputation within the winter months.
However it’s not nearly operate. Sujeonggwa is nostalgia in a cup. It evokes reminiscences of gatherings with household, grandparents spooning the punch into tiny cups, and the style of dried persimmons softened in cinnamon syrup.
Trendy Takes
Whereas conventional sujeonggwa nonetheless reigns supreme, it’s seen some trendy twists. Cafés now supply it as a spiced vacation drink, served each cold and hot. Some adventurous cooks even add it to desserts, infusing truffles, panna cotta, or shaved ice (bingsu) with sujeonggwa’s unmistakable taste.
In case you’ve by no means tried sujeonggwa, consider it as Korea’s reply to spiced tea, with its personal distinct character. It’s festive, fragrant, and quintessentially Korean. Pour your self a glass this winter, sit by the window, and savor the best way it warms your soul with its cinnamon-kissed allure.
One factor’s for certain: Sujeonggwa belongs in your Christmas desk. It’s Korea’s little reward to the season, and actually, it’s against the law to not share.e.
Citron Tea (Yuja-cha 유자차): Vitamin C in a Cup
In case you’re feeling a bit underneath the climate through the chilly winter months, yuja-cha is sort of a heat hug in a cup. It’s Korea’s reply to orange marmalade stirred into tea—a citrusy, soothing elixir filled with taste and a punch of Vitamin C. Whether or not it’s served scorching on a frosty day or chilled for a refreshing pick-me-up, yuja-cha is a Korean winter staple that feels each comforting and opulent.
A Candy and Tangy Custom
Yuja-cha has been loved in Korea for hundreds of years. The tea is made by mixing yuja-cheong (a thick, honey-sweetened citron syrup) with heat water. Yuja, the Korean title for citron, is a bumpy, lemon-like fruit that grows all through the southern areas of Korea, most notably in Goheung and Geoje. Citron itself has an intense, sweet-tart taste, like a mixture of lemon, grapefruit, and sunshine, making it the right fruit to rework right into a warming tea.
Yuja-cha has been cherished for generations not only for its style however for its sensible well being advantages. Wealthy in Vitamin C, it’s a standard treatment for sore throats, colds, and winter fatigue. In actual fact, giving somebody a jar of yuja-cheong is considered one of Korea’s traditional expressions of care, a delicate approach of claiming, “Handle your self.”
Making Yuja-cha: Candy Simplicity
The fantastic thing about yuja-cha is its simplicity. You solely want two elements: yuja and sweetener (sugar or honey). The preparation includes slicing the yuja into skinny strips—rind, pulp, and all—and preserving it in sugar or honey till it turns into a thick, syrupy marmalade. However actually, you’ll be able to simply purchase the jammy stuff on the Korean or Asian market.
To make the tea, merely:
- Scoop a spoonful (or two) of yuja-cheong right into a cup.
- Add heat water (not boiling scorching—you don’t need to destroy that treasured Vitamin C).
- Stir, sip, and let the soothing citrus magic do its factor.
You may also take pleasure in it chilly by mixing the syrup with glowing water for a refreshing yuja-ade—good for whenever you need one thing bubbly and brilliant.
A Winter Staple With a Little bit of Luxurious
Yuja-cha’s story is rooted in practicality, however its taste seems like a little bit of winter luxurious. Historically, the method of creating yuja-cheong was a labor of affection, as yuja is an extremely aromatic however cussed fruit to work with. The rind is thick, the flesh has a bittersweet edge, and the seeds are quite a few. Nevertheless, when reworked right into a candy, sticky syrup, it turns into a flexible deal with that lasts all season.
In Korea, a jar of high-quality yuja-cheong is treasured in winter pantries. It’s not only for tea—you’ll be able to slather it on toast like marmalade, drizzle it over yogurt, and even bake it into truffles and cookies for a citrusy twist.
The Reward of Yuja
In Korean tradition, gifting a jar of yuja-cheong is a loving gesture. It’s what your mother offers you when she notices you coughing, or what buddies ship to at least one one other through the chilly months. Traditionally, yuja was even reserved for the elite as a consequence of its rarity, and the syrup was cherished as each a delicacy and a type of medication.
Yuja-cha’s popularity for curing colds has been handed down via generations. Nevertheless, whereas it gained’t exchange your physician’s recommendation, it’s nonetheless the right factor to sip whenever you’re feeling run-down. And hey, it’s a much more nice treatment than a spoonful of cough syrup.
Trendy Twists and International Fame
Because of Korea’s culinary affect, yuja-cha has gained reputation past its borders. Cafés world wide now serve it as “citron tea” or “Korean honey citrus tea,” typically paired with stylish Korean snacks. In case you’ve wandered right into a Korean grocery retailer or Asian market, chances are high you’ve seen jars of yuja-cheong stacked like golden treasure.
In Japan and China, yuja known as yuzu and infrequently takes on related makes use of. Nevertheless, Korea’s yuja-cha stands aside with its unapologetically chunky texture, sweet-tart taste, and deep ties to winter custom.
We wish to play with jarred Yuja-cha at ZenKimchi. We combine it with soju and put it on French Toast. It additionally goes nice with poultry.
Cozy Up With Yuja-cha
So right here’s my take: in the event you’re chilly, drained, or simply want a bit citrusy sunshine in your life, make your self a cup of yuja-cha. It’s cozy, nostalgic, and simply the correct mix of candy and tangy to brighten up even the gloomiest winter day.
And in the event you’re feeling fancy, strive a yuja spritzer with glowing water or perhaps a yuja cocktail with a splash of soju. You didn’t hear it from me, however yuja and booze are implausible buddies.
Conclusion: Deliver Korean Drinks to Your Vacation Desk
From the spiced heat of Moju to the festive tang of Yuja-cha, these Korean Christmas drinks are good for cozying up through the holidays. They might not have Santa’s seal of approval, however they’ll positively carry some vacation magic to your desk.
Whether or not you’re searching for Christmas drink concepts to pair with a vacation meal or just need to add a brand new twist to your traditions, these drinks will make your holidays unforgettable. So, pour your self a heat cup and toast to a season stuffed with good cheer—and nice taste.
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