Tag: Korean drink

According to nutritional data, a single serving (about 240ml) of commercially canned Korean sweet rice drink, known as Sikhye, can contain approximately 18 grams of sugar. This popular beverage offers both potential digestive benefits from fermentation and significant sugar content, raising questions about its overall health value.

Woongjin Morning Rice Drink is a popular Korean beverage, and its main components are a blend of rice and brown rice extracts diluted with purified water. A closer look at the ingredients in Woongjin Morning Rice Drink reveals a combination of natural and processed components that create its signature creamy, sweet flavor profile. It is also crucial for consumers with allergies to understand that this product contains milk protein.

As Korea's popular health drink, Kwangdong Vita500 is known for its potent vitamin C content, with 500mg per 100ml bottle. The way you take Kwangdong Vita500 depends on its form, whether it's the classic liquid beverage, a concentrated powder stick, or another variation.

According to U.S. guidelines, a standard 360ml bottle of typical mass-market soju, with an alcohol content of around 16.5%, contains approximately 4.3 standard drinks. This is a crucial fact to understand, as it directly answers how many drinks is 1 bottle of soju and helps in practicing responsible consumption.

Launched in South Korea in 1989, Milkis is a popular beverage that surprises many Western drinkers with its milky, carbonated combination. So, what is Milkis made of, and what exactly gives it its unique, creamy fizz?

Since its launch in 1989, Milkis has become a beloved South Korean beverage known for its unique combination of carbonation and milk. While it offers a sweet and creamy taste, exploring what Milkis is good for requires a look beyond its flavor profile, especially when evaluating its nutritional content and applications.

Barley tea (boricha) is so common in Korea that it is often served as a default beverage in restaurants and homes, frequently taking the place of plain water. The practice is steeped in centuries of tradition and a strong belief in its restorative properties, shedding light on the fascinating reasons why do Koreans drink so much barley tea.