Korean Job Discussion Forums

[gymnasium]

I've been in korea for about a year and I'm a little confused with the alcohol situation here. I've drunk korean beer, soju, and makgeolli and it always feels wrong. I'm from canada and I know what a healthy hangover feels like. I've also spent time in other countries like japan, us, mexico, etc., with similar results. So what's up with korean booze, is it some how different? Some one please fill me in.

[recklesscognition1]

I think there is formaldehyde in it.

[seoulsucker]

Korean booze is low-grade swill. Mystery solved.

[Steelrails]

[Catfisher]

[Old fat expat]

[Steelrails]

More referring to the alcohol already having alcohol in it, which unless you are drinking Korean moonshine, has long since been filtered out. Yet the rumors persist in a fan death-esqe manner.

But yes its low grade swill. And its often sugared.

[AsiaESLbound]

I don't believe the rumor it has formaldehyde, but I do believe it has chemical based artificial brewing accelerants to speed up the batch process as to increase capacity at lower cost than actually brewing a drinkable beer. If I drink or eat it, it's gotta be decent organic quality. Organic as in that it's actual food grade product; not artificially synthesized swill made by a corporation with only profiting in mind.

[gymnasium]

I guess their balli-balli culture is getting in the way. I always tell myself if Mexico can make quality booze surely Korea can. But my body disagrees with me every time.