Now In Korea
[K-VIBE] Ginger Liquor: Korea’s Thousand-Year Warmth and Aroma
Creatrip Team
a month ago
Ginger has long been a central flavor and medicinal ingredient in Korean cuisine and culture. Beyond seasoning fish and meat, fresh and dried ginger (건강/흑강) have been used in traditional medicine described in Donguibogam for warming the body and easing digestive and circulatory issues; modern research also highlights gingerol and shogaol’s health benefits. Ginger likely originated in Assam and the Malay Archipelago and spread through ancient trade; in Korea, records show ginger cultivation since at least the Goryeo dynasty and folklore ties it to Silla-era introductions. Regional ginger varieties — especially Bongdong (봉동) — were prized for royal rituals and remain renowned despite competition from imports. Ginger-based alcoholic drinks reflect local climates and histories: the pear-ginger liqueur igangju (이강주) is a famous traditional liqueur, while modern makers from Andong, Yeongdeok, Seosan and Seoul create distilled ginger spirits, ginger makgeolli (막걸리), and fusion sour-style brews enjoyed by younger drinkers. Historically, ginger tea was sometimes more valued than ginseng tea, underscoring its prestige as a warming medicinal ingredient. Ginger liquor served warm is framed as a continuation of Korea’s “warmth culture,” blending taste, health, and centuries of heritage.
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