* Editor's Note: According to the Korea Foundation's 2024 report, there are nearly 225 million Hallyu (Korean Wave) fans worldwide. With the advent of the "Digital Silk Road," transcending time and space, we are entering the era of "Hallyu 4.0." To help readers gain a fresh perspective on Korean culture and K-culture, the Yonhap News K-Culture Team has prepared a series of expert columns.
Shin Jong-geun's 'K-Liqueur' Story: The Chronicles of 'Bomb Shots'
Contributed by Shin Jong-geun, exhibition planner and columnist (author of "Art and Liquor")
The term “bomb shot” (爆彈酒) generally refers to a cocktail made by dropping a small glass of high-proof liquor into a larger glass containing a lower-proof beverage.
Examples include the British "Boilermaker," where Scotch whisky is dropped into beer; the "Irish Car Bomb," which mixes Guinness stout with Irish whiskey and cream liqueurs like Baileys (a 17% alcohol-by-volume liqueur developed in Ireland in 1974 and the world’s best-selling in its category) or Kahlúa (a coffee liqueur brand from Veracruz, Mexico, containing rum, sugar, and Arabica coffee).
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| ▲ From left: Baileys, Kahlúa, Jägermeister, Amaretto – Source: Each manufacturer’s website. (PHOTO NOT FOR SALE) (Yonhap) |
There are also the German "Jäger Bomb," which combines Jägermeister (a German herbal liqueur made from 56 different herbs and spices) with energy drinks like Red Bull; the American "Flaming Dr. Pepper," made by lighting amaretto or Bacardi 151 on fire before dropping it into beer; Japan's "Sake Bomb," which blends sake and beer; Russia's "Yorsh," which mixes vodka with beer; and South Korea's "So-maek," a combination of beer and diluted soju.
These drinks illustrate that bomb shots are a ubiquitous element of global drinking culture, with variations found wherever alcohol is consumed.
Recently, a bomb shot trend has emerged in the United States, gaining popularity on video-centric social media platforms like TikTok. Known as “BORG” (an acronym for Blackout Rage Gallons, which implies a drink that causes loss of consciousness), this drink involves filling a one-gallon (approximately 3.8 liters) water jug halfway with water, then adding a bottle of vodka, energy drinks, and hangover remedies to complete the concoction. The flavor and aroma of the high-proof alcohol are diluted by the energy drinks, which contributes to its popularity.
However, there have been frequent hospitalizations linked to excessive consumption of this beverage. According to CNN, experts estimate that a single jug of BORG contains approximately 17 times the recommended single-serving alcohol consumption for adults in the United States.
The British bomb shot, the Boilermaker, is said to have originated in pubs during the Industrial Revolution. It was reportedly a way for workers to quickly and cheaply become intoxicated after their shifts, mixing whisky and beer.
So, when did bomb shots first appear in Korea?
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| ▲ Makgeolli mixed with distilled soju, known as Hondonju (Chaos Drink), captured from SBS' rom-com series "My Love from the Star." (PHOTO NOT FOR SALE) (Yonhap) |
In Korea, traditional drinks made by combining two or more types of alcohol have historically been referred to as "Honhyangju" (混釀酒). These can be broadly categorized into three main types.
The most famous is “Gwahaju” (過夏酒), which is akin to Europe’s fortified wines—wine with brandy added to increase its alcohol content. Gwahaju is made by mixing rice wine (cheongju) with soju. However, its primary purpose was not for recreational drinking but to extend the storage period of cheongju and prevent spoilage.
Another traditional Korean bomb shot is called “Hapju” (合酒), which is believed to have existed since the Goryeo Dynasty, according to historical documents. Hapju involved mixing unfiltered rice wine (takju) and refined rice wine (cheongju) without separating them after fermentation. During the Joseon Dynasty, it was a luxurious drink enjoyed by the upper classes and was also known as “Hondonju” (渾沌酒). However, this Hondonju should not be confused with another drink that shares the same pronunciation but differs entirely in its Chinese characters and preparation method. A modern recreation of Hapju is a drink called “Buja 10” by the Bae Hyejeong Brewery.
Although variations exist in name, preparation, and ingredients, these drinks reflect Korea's rich heritage of blending alcoholic beverages, which continues to evolve alongside modern drinking trends.
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| ▲ "Buja 10," a recreation of Joseon-era mixed liquor – Source: Baehyejeongdoga website. |
The aforementioned "Hondonju" (混沌酒), in its later form, was a mixture of soju and takju. This can be considered the true bomb shot of the Joseon Dynasty. Unlike modern takju, the takju of that era was undiluted, with an alcohol content exceeding 10%. Given that the soju of the time was approximately 30%, the resulting mixture likely had a significantly high alcohol content.
The 1837 book Yangjubang describes Hondonju as being made by pouring a cup of soju into a warm bowl of makgeolli, then drinking it once the soju floated to the surface. If the soju used was red in color, such as Jindo Hongju or Gamhongro, the drink was referred to as "Jajunghong" (自中紅). Due to its potency, Hondonju was even used as a tool for murder. For instance, in the sixth year of King Jeongjo's reign (1782), the second son of a wealthy man in Namwon, Jeollabuk-do, pressured his elder brother to drink Hondonju throughout the night, resulting in his death to monopolize their father’s inheritance.
Even prominent figures were not immune to its effects. Jeong Cheol-jo (1730–1781), a brilliant scholar of the Silhak school known by the pen name Seokchi, died in 1781 after consuming excessive amounts of Hondonju. In response, Park Ji-won, a renowned scholar and writer of the period, composed an elegy warning of the drink's dangers in Seokchi's memory.
During the Japanese colonial period, a bomb shot known as "Bitak" emerged, combining a measure of makgeolli with a bottle of Japanese Kirin beer. Former President Park Chung-hee is said to have learned of Bitak during his teaching years and enjoyed it. His recipe reportedly involved mixing one measure of makgeolli (approximately 18 liters) with two bottles of Kirin beer (about 1.2 liters).
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| ▲ "Gaodsaeng poktanju (God-life Bomb Beer)," soju and beer mixed together, appears in this photo provided by GS Retail. (PHOTO NOT FOR SALE) (Yonhap) |
In modern times, various bomb shots have been created, with the appeal of Korean bomb shots often lying not in the drink itself but in the performance and ritual involved in their preparation. Signature moves such as creating "Chungseongju" (loyalty shot), "Hwoeoriju" (whirlwind shot), or the presence of a "bomb shot auntie" have drawn attention. Additionally, the naming of bomb shots often reflects societal issues or carries symbolic significance.
For Generation MZ, pre-mixed bomb shots like soju-beer (so-maek) or makgeolli-soda have even been launched as commercial products. In collaboration with Hite Jinro, convenience store GS25 introduced "Gatsang Bomb Beer" in 2022, a soju-beer mix, which sold nearly 500,000 cans after its release. Similarly, Kooksoondang teamed up with Lotte Chilsung to launch "Kooksoondang Chilsung Maksa," a combination of Kooksoondang makgeolli and soda, selling about 250,000 cans within a month of its release.
With global exposure, such as BLACKPINK member Rosé featuring her own so-maek mix on Vogue’s YouTube channel, "K-Liqueur" is making strides toward worldwide recognition.
Indeed, it’s a remarkable transformation. Yet for a nation that has been enjoying bomb shots under names like Hondonju, Honhyangju, and Hapju since the Joseon Dynasty, perhaps this evolution is unsurprising.
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