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Posted by on Sep 5, 2009 in Ingredients, Korean Food | 0 comments

Korean wine: Bokbunja joo

Korean wine: Bokbunja joo


If you ask the average person what kind of liquor or spirits Koreans make, the first response is soju. Although soju (소주), a distilled grain beverage with 20 percent to 45 percent alcohol, might be the definitive Korean liquor/spirit, it is not the only liquor product made in Korea.

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Asian wineberry (Rubus phoenicolasius) courtesy of Wikipedia

Bokbunja joo is Korean black raspberry wine, which is far more popular in Korea than grape wine. I can’t drink this stuff straight, because it’s too sweet for my palate. It’s almost as sweet as Manischewitz concord grape wine, but it has an alcohol content close to soju.

One of my favorite drink recipes is to mix equal parts of chocolate-flavored vodka with the bokbunja joo in a small shot glass and make myself a chocolate raspberry delight! Yum!

Let Qiranger educate you further about this Korean specialty.

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