Ingredients
- Plain Soju Chamisul, Chum Churum, etc.
- Korean Beer Cass, Hite, etc.
- Tall glass or regular glass
- Optional: one chopstick
Instructions
- Pour soju into a shot glass, filling it about 30%. If you’re not confident about your measuring skills, you can stack this on top of an empty shot glass and use the latter’s rim as a measuring scale.
- Pour beer into a glass, filling it up to about 70%.
- Carefully drop the shot glass into the beer glass and watch it fizz (or don’t).
- If you want it to fizz more, put a metal spoon or chopstick in the middle of the glass and tap it. Then just enjoy the somaek!
Notes
Across Korea, there are some regional variations of the drink that are enjoyed by locals. Some of my favorites include:
- Busan: In Busan, a popular variation uses Cass beer and Chamisul soju in a 3-to-1 soju-to-beer ratio. This creates a smoother, less bitter taste.
- Daegu: Daegu locals prefer Max beer with Chum Churum soju, maintaining a similar ratio but offering a different flavor profile.
- Seoul: Seoul residents tend to enjoy a more classic combination, using Hite beer and Jinro soju in equal parts.