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Mongol Distillation Technology
In the 13th century, as the Mongols conquered Persia and Arab regions, they absorbed local distillation techniques, including 'araq.' During the Mongol (Yuan Dynasty) attempts to conquer Japan in 1274 and 1281, Mongol forces were stationed in Andong and Gaegyeong on the Korean Peninsula. It was during this period that distillation technology was introduced to Goryeo. This explains why Andong Soju remains one of the oldest branches of Korean soju. The fact that the origin of Korean distilled liquor is a byproduct of conquest wars presents an irony in food history.
Joseon: From Medicine to Daily Drink
In the early Joseon Dynasty, soju was a rare and precious commodity. According to the Annals of King Sejong (1430) in the 'Veritable Records of the Joseon Dynasty,' a royal decree stated, 'Soju is to be used only as medicine.' Thirty years later, during King Sejo's reign, its use was permitted for banquets. After the Imjin War, brewing techniques spread to commoners. By the 17th and 18th centuries, it became a drink enjoyed by both the yangban (aristocrats) and common people. Distinct brewing methods developed in various regions across the Korean Peninsula, leading to unique soju traditions in places like Andong, Jindo, Gaeseong, and Pyeongyang.
1965: The Turning Point – Diluted Soju
In 1965, citing food shortages, the South Korean government prohibited the use of rice for brewing alcohol under the Grain Management Act. As a result, traditional distilled soju largely disappeared. Instead, 'diluted soju' (희석식 소주), made by diluting 95% ethanol (alcohol) derived from sweet potatoes or molasses with water, became the standard. This new form typically came in a green 350ml bottle, with an alcohol content of 25% (currently 16-17%). Major brands like Jinro, Hite, and Chum Churum emerged. Even after the Grain Management Act was abolished in 1991, diluted soju continued to dominate the market.
The Character 燒: Burning
The Chinese character '燒' (so), formed by 'fire' (火) and 'yao' (堯), originally meant 'to burn fuel to bring about change.' This concept of transformation is central. As seen in the 'Zizhang' chapter of the Analects of Confucius: 'The faults of the superior person are like the eclipses of the sun and moon. When they have faults, everyone sees them; when they correct them, everyone looks up to them.' Here, '燒' implies not just simple burning, but a profound change. The '燒' in soju also refers to this transformation, changing grains into alcohol. Korea has refined this transformation for over 700 years.
