Top 16 Korean Non-alcoholic Beverages

Osulloc is a prestigious tea brand from South Korea, specializing in the production of high-quality green teas sourced from Jeju Island, a beautiful volcanic island known for its pristine nature and ideal conditions for tea cultivation. Osulloc is part of the Amorepacific group, one of the largest South Korean conglomerates, renowned for its innovations in the beauty and health industry, as well as its commitment to sustainability and product quality. Founded with the mission to bring the best of Korean tea to the world, Osulloc takes advantage of the unique climate and soil of Jeju Island. The tea from Osulloc is distinctive due to the volcanic soil, rich in minerals, which allows the teas to develop rich aromas and nutritional values. Osulloc is known for combining traditional production methods with modern approaches, ensuring high-quality standards. Osulloc offers a wide range of products, with an emphasis on green tea, but they also produce jasmine tea, oolong, black tea, and herbal blends. One of the special aspects of the Osulloc brand is their Osulloc Tea Museum, located on Jeju Island. This museum is not only an educational center that explores the history and culture of Korean tea, but also a place where visitors can enjoy various tea ceremonies and try tea in specially designed tea rooms.Expand

Also known as Korean cinnamon punch, sujeonggwa is a popular traditional dessert drink consumed during the Korean festive holidays alongside with sikye (sweet rice drink). It is known to aid indigestion which is why it’s often served with a large meal. It's made from water, dried persimmon, and cinnamon and has a dark brown color with a sweet and spicy aroma coming from the ginger and can be served both hot or cold. The earliest mention of this drink dates back to 1849 in the book Dongguksesigi by Hong Seok Mo (a book of seasonal customs), and it describes a drink made from the dried persimmon brew with added ginger and pine nuts. Expand

Yuja-cha is a Korean citrus infusion that is mostly enjoyed during winter. It is made with yuya—a lemon-like citrus fruit native to China that was brought to South Korea during Tang dynasty. The tea can be prepared by mixing fresh sliced fruit with sugar and then combining it with warm water. The other way is to make a fruit preserve (yuja-cheong), which usually consists of sliced yuya, honey or sugar, and water. The tea is then prepared by dissolving the preserve in water. This warming tea should be enjoyed warm and is often claimed to be a soothing health remedy. Expand

Mugicha is a Japanese name for barley tea—an infusion made by steeping roasted barley grains in hot or cold water. Technically, barley tea is a tisane, and nowadays, it is often made by using teabags consisting of roasted and ground barley. The drink has ancient origins and is enjoyed in many Asian countries. When brewed, barley tea has a light brown color and a savor, nutty and earthy flavor. It can be sweetened to preference, while the chilled, summer version is often served over ice. In China, barley tea is called dàmài-chá, and in Korea, it goes by the name boricha. Expand

Dalgona is a frothy whipped coffee that is served on top of milk. Although it became internationally known as a South Korean beverage, similar versions are common in other Asian countries. The basic version of this coffee is made with equal parts of instant coffee, sugar, and water. The combination is then whipped until it achieves caramel-like color and foamy texture. It is then traditionally ladled on top of milk. In South Korea, the drink was introduced by an actor Jung Il-woo who first had it in Macau. The flavor and the appearance reminded him of a popular Korean street snack, named dalgona, which is made with melted sugar and baking soda. Eventually, Jung popularized the drink and gave it its current name, but this coffee-based beverage gained international success during the coronavirus pandemic in 2020. When social distancing and quarantine measures were introduced, numerous videos with do-it-yourself versions of dalgona started to appear online, primarily on YouTube and then on other platforms. Soon, the videos went viral, and dalgona became the latest food trend in the world. Although it was popularized as a South Korean creation, similar frothy coffee styles exist in other parts of the world, and they appear under various names. The version from Macau is usually associated with Hon Kee, an establishment owned by a Leong Kam Hon, and a place where Jung first encountered it. After the videos went viral, many suggested that the new coffee craze is essentially phenti hui, known as beaten or whipped coffee, which is a staple in India and Pakistan. The only difference is that phenti is prepared by pouring milk on top of frothed coffee. This alleged novel coffee style was even compared to the popular Greek frappe. Despite its dubious origin and various names, this beverage is now mostly associated with South Korea, and it will probably be remembered as the most popular drink during the coronavirus pandemic. Expand

Sikhye is a traditional South Korean non-alcoholic, sweet drink made with barley malt powder (same powder used to make beer and bread), sugar, rice, and in some cases pine nuts. It has a moderately sweet flavor with a very specific flavor coming from the barley malt. The drink is traditionally consumed during Korean festive holidays ( e.g New Year’s Day and Korean Harvest Festival). The Koreans believe that sikhye is good for digestion as it contains dietary fiber and antioxidants, and it’s often served after a meal.Expand

Milkis is a South Korean soft drink produced by Lotte Chilsung, a company which released the beverage in 1989, labeling it as a milk and yogurt soda. Some like to describe it as a melting mousse made with frozen yogurt. It is made with carbonated water, corn syrup, sugar, and milk. Today, Milkis is available in many varieties, flavored with mango, banana, peach, orange, strawberry, apple, or melon.Expand

Omija-cha is a Korean infusion made with omija—five-flavor berry. Also known as schisandra or magnolia berry, these small red berries are dried before they are used to make omija tea. The berries can be boiled in hot water, which will bring out bitter flavors, but traditionally they are merely steeped in cold water. The tea is usually sweetened with sugar and honey, and it can be enjoyed warm or cold. The berries will give the drink its distinctive red hue, and they will also provide five omija flavors—hence the name of the fruit—which include saltiness, sweetness, sourness, bitterness, and pungency. Omija-cha is also promoted for its various health benefits. Expand

Although it is usually called ginger tea, this ginger-based drink is better described as a ginger infusion. It can be made by simmering sliced ginger in hot water, but in South Korea (saenggang-cha) and Japan (shōgayu), it is often prepared with a mixture of honey and grated ginger. The combination is stored, and it is then just mixed with water. Some variations will also include lemon or starch. The drink is commonly enjoyed as a health remedy, and it can either be made as a hot or cold beverage. Ginger tea comes in numerous variations that are found in various Asian countries.Expand

Yulmu-cha is a Korean tea that is made with yulmu—the seeds that are gathered from yulmu plant (also known as Job’s tears). The seeds are roasted and ground into a powder, which is then dissolved in warm water to make the tea. Optionally, yulmu powder can also incorporate other seeds, grains, or nuts. The tea is opaque and creamy with a distinctive nutty flavor. It is usually available as a pre-packed powdered mix, and it is sometimes sold from vending machines. Expand

Although it is often labeled as tea, sobacha is an infusion or a tisane made with roasted barley. The blend can include grains, leaves, or flowers. Apart from Japan, the drink is popular in several Asian countries, including China (kuqiaocha) and South Korea (memil-cha). To prepare it, roasted kernels are simply steeped in hot or cold water. Alternatively, it can be made with teabags. The resulting drink has a yellow or a light brown hue, with an earthy and nutty flavor, subtle bitterness, and hints of sweetness. Buckwheat tea is a nutritious drink, and many believe that it has numerous health benefits.Expand