{"id":42572,"date":"2023-04-16T10:16:49","date_gmt":"2023-04-16T14:16:49","guid":{"rendered":"https:\/\/www.thebeertimes.com\/somaek-como-preparar-y-disfrutar-el-coctel-de-cerveza-favorito-de-los-coreanos\/"},"modified":"2023-04-16T10:16:49","modified_gmt":"2023-04-16T14:16:49","slug":"somaek-how-to-make-korean-beer-cocktail","status":"publish","type":"post","link":"https:\/\/www.thebeertimes.com\/en\/somaek-how-to-make-korean-beer-cocktail\/","title":{"rendered":"Somaek: How to Prepare and Enjoy Koreans&#8217; Favorite Beer Cocktail"},"content":{"rendered":"<div id=\"thebe-663727917\" class=\"thebe-fuente-preferida-2 thebe-entity-placement\" style=\"margin-bottom: 30px;margin-left: auto;margin-right: auto;text-align: center;\" role=\"region\" aria-label=\"Advertisements\"><a href=\"https:\/\/www.google.com\/preferences\/source?q=thebeertimes.com\" target=\"_blank\" aria-label=\"A\u00f1adir como fuente preferida en google\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/07\/Anadir-como-fuente-preferida-en-google-1.jpg\" alt=\"\"  srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/07\/Anadir-como-fuente-preferida-en-google-1.jpg 638w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/07\/Anadir-como-fuente-preferida-en-google-1-300x60.jpg 300w\" sizes=\"(max-width: 638px) 100vw, 638px\" width=\"175\" height=\"127\"  style=\"display: inline-block;\" \/><\/a><\/div><p>In South Korea, the two most popular alcoholic drinks are without a doubt soju and beer, and together they make this smooth, delicious <a href=\"https:\/\/www.thebeertimes.com\/en\/beer-cocktail-recipes\/\" target=\"_blank\" rel=\"noopener\">beer cocktail<\/a> known as &#8220;somaek&#8221;.<\/p>\n<figure id=\"attachment_22081\" aria-describedby=\"caption-attachment-22081\" style=\"width: 600px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-22081 size-full\" title=\"Somaek\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2021\/09\/Somaek.jpg\" alt=\"Somaek\" width=\"600\" height=\"315\" srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2021\/09\/Somaek.jpg 600w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2021\/09\/Somaek-300x158.jpg 300w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2021\/09\/Somaek-114x60.jpg 114w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><figcaption id=\"caption-attachment-22081\" class=\"wp-caption-text\">Somaek cocktail<\/figcaption><\/figure>\n<p>Somaek has become one of the most popular drinks in South Korea, and a whole culture has grown up around the way it is drunk.<\/p><div id=\"thebe-3338397560\" class=\"thebe-maridaje-sin-rodes thebe-entity-placement\" style=\"margin-bottom: 40px;margin-left: auto;margin-right: auto;text-align: center;\" role=\"region\" aria-label=\"Advertisements\"><div style=\"background-color: #ffffff; border: 1px solid #ccc; border-radius: 12px; padding: 16px; max-width: 320px; margin: 20px auto; text-align: center; font-family: helvetica, arial, sans-serif;\">\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-45353\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/01\/71vKJFxJDRL._SL1500_-187x300.jpg\" alt=\"\" width=\"125\" height=\"200\" srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/01\/71vKJFxJDRL._SL1500_-187x300.jpg 187w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/01\/71vKJFxJDRL._SL1500_.jpg 312w\" sizes=\"auto, (max-width: 125px) 100vw, 125px\" \/><\/p>\n<p style=\"color: #0000ff; font-weight: bold; margin: 8px 0; line-height: 1.2;\"><a href=\"https:\/\/www.amazon.com\/dp\/B0GF4CFJBL\" target=\"_blank\" rel=\"nofollow\"><span style=\"font-size: 11pt;\">Maridaje de cerveza y marihuana. La ciencia sensorial para el sommelier moderno<\/span><\/a><\/p>\n<p><a class=\"fasc-button fasc-size-medium fasc-type-flat fasc-rounded-medium fasc-ico-before dashicons-cart\" style=\"background-color: #ffd100; color: #000000;\" target=\"_blank\" rel=\"nofollow\" href=\"https:\/\/www.amazon.com\/dp\/B0GF4CFJBL\">Comprar en Amazon<\/a><\/p>\n<\/div>\n<\/div>\n<p>In this article we look at how to make a good somaek, then move on to some food pairings for it, along with a few tips on Korean drinking culture.<\/p>\n<div id=\"thebe-1036826981\" style=\"margin-bottom: 30px;\" role=\"region\" aria-label=\"Advertisements\"><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-9395258998211551\" crossorigin=\"anonymous\"><\/script><insclass=\"adsbygoogle\" style=\"display:block;\" data-ad-client=\"ca-pub-9395258998211551\" data-ad-slot=\"8775458773\" data-ad-format=\"auto\"><\/ins>\n<script> \n(adsbygoogle = window.adsbygoogle || []).push({}); \n<\/script>\n<\/div>\n\n<h2>What is Korean somaek?<\/h2>\n<p>In South Korea, somaek (\uc18c\ub9e5) is the name for a cocktail made by mixing <a href=\"https:\/\/es.wikipedia.org\/wiki\/Soju\" target=\"_blank\" rel=\"noopener\">soju<\/a> and <a href=\"https:\/\/www.thebeertimes.com\/en\/what-is-beer-and-how-is-it-brewed-definition-ingredients-and-basic-processes\/\" target=\"_blank\" rel=\"noopener\">beer<\/a>. The word itself is a syllabic abbreviation of the terms for the spirit, &#8220;soju&#8221; (\uc18c\uc8fc), and for beer, &#8220;maekju&#8221; (\ub9e5\uc8fc).<\/p>\n<figure id=\"attachment_22084\" aria-describedby=\"caption-attachment-22084\" style=\"width: 400px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-22084\" title=\"Somaek glass\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2021\/09\/Vaso-para-somaek.jpg\" alt=\"Somaek glass\" width=\"400\" height=\"247\" srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2021\/09\/Vaso-para-somaek.jpg 500w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2021\/09\/Vaso-para-somaek-300x185.jpg 300w\" sizes=\"auto, (max-width: 400px) 100vw, 400px\" \/><figcaption id=\"caption-attachment-22084\" class=\"wp-caption-text\">Somaek glass<\/figcaption><\/figure>\n<p>For anyone new to Korean food and drink culture, soju is a traditional type of liquor that is often made from rice, tapioca or sweet potato.<\/p>\n<p>Although the ratios used to make somaek can vary widely depending on personal taste, most people agree that the &#8220;golden ratio&#8221; for somaek is 3:7, that is, 30% soju combined with 70% beer.<\/p>\n<h2>What type of beer should you use to make somaek?<\/h2>\n<p><span id=\"ezoic-pub-ad-placeholder-114\" class=\"ezoic-adpicker-ad\"><\/span>As a rule, not every beer works for an authentic Korean somaek. You should avoid very strong or deeply flavored beers and generally go for pale beers in the style of <a href=\"https:\/\/www.thebeertimes.com\/american-light-lager-vs-american-lager-referencias-estilo\/\" target=\"_blank\" rel=\"noopener\">American Lager<\/a>.<\/p>\n<figure id=\"attachment_22082\" aria-describedby=\"caption-attachment-22082\" style=\"width: 400px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-22082\" title=\"Korean beers\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2021\/09\/Cervezas-coreanas.jpg\" alt=\"Korean beers\" width=\"400\" height=\"256\" srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2021\/09\/Cervezas-coreanas.jpg 500w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2021\/09\/Cervezas-coreanas-300x192.jpg 300w\" sizes=\"auto, (max-width: 400px) 100vw, 400px\" \/><figcaption id=\"caption-attachment-22082\" class=\"wp-caption-text\">Korean beers<\/figcaption><\/figure>\n<p>More specifically, the two most popular beers in South Korea for making somaek are <a href=\"https:\/\/en.hitejinro.com\/\" target=\"_blank\" rel=\"noopener\">Hite<\/a> and <a href=\"https:\/\/www.ob.co.kr\/\" target=\"_blank\" rel=\"noopener\">Cass<\/a>.<\/p>\n<p>If for some reason you only consume gluten-free products, a sorghum-based beer is the recommended choice, since it has a similar light and refreshing flavor with the right amount of fizz.<\/p>\n<p>Finally, if you can&#8217;t <a href=\"https:\/\/www.thebeertimes.com\/cervezas-sin-gluten-todo-lo-que-necesitas-saber-para-elaborarlas\/\" target=\"_blank\" rel=\"noopener\">find gluten-free beer<\/a>, try making somaek with a sparkling <a href=\"https:\/\/www.thebeertimes.com\/guia-de-estilos-de-cerveza-bjcp-2015-espanol\/\" target=\"_blank\" rel=\"noopener\">dry cider<\/a>.<\/p>\n<h2>How to pair somaek with food<\/h2>\n<p>In South Korea, people almost always have a drink with their food, which is why bars and restaurants usually offer what is known as &#8220;anju&#8221; (\uc548\uc8fc), the Korean word for <a href=\"https:\/\/www.thebeertimes.com\/en\/beer-food-pairing-guide\/\" target=\"_blank\" rel=\"noopener\">food meant to be paired<\/a> with alcohol.<\/p>\n<p>Some common and recommended &#8220;anju somaek&#8221; are the following.<\/p>\n<ul>\n<li>Dried squid<\/li>\n<li>Seasoned nuts<\/li>\n<li><a href=\"https:\/\/www.thebeertimes.com\/pollo-frito-a-la-cerveza-receta-y-paso-a-paso\/\" target=\"_blank\" rel=\"noopener\">Fried chicken<\/a><\/li>\n<li>Tteokbokki<\/li>\n<li><a href=\"https:\/\/www.thebeertimes.com\/papas-fritas-maceradas-en-cerveza-receta-y-paso-a-paso\/\" target=\"_blank\" rel=\"noopener\">French fries<\/a><\/li>\n<li>Korean barbecue<\/li>\n<\/ul>\n<p>In general, people in South Korea prefer to eat spicy, fatty foods with somaek.<\/p>\n<h2>How to make somaek<\/h2>\n<p>There is a whole culture around drinking somaek, and below we list some of the ways you can enjoy this Korean soju and beer cocktail.<\/p>\n<h3>1. Classic somaek<\/h3>\n<p>Classic somaek is a mix of soju and beer that even has its own glass marked with the most common ratios, such as the so-called &#8220;golden ratio&#8221; of 3:7, the &#8220;light&#8221; version with a 1:9 ratio and the &#8220;blackout&#8221; somaek with a 5:5 ratio.<\/p>\n<p><strong>Preparation:<\/strong> 2 minutes<br \/>\n<strong>Ingredients<\/strong><\/p>\n<ul>\n<li>Soju<\/li>\n<li>Light lager beer<\/li>\n<\/ul>\n<p><strong>Preparation<\/strong><\/p>\n<ol>\n<li>Pour soju into a tall glass until it fills 30% of the glass.<\/li>\n<li>Carefully pour in the beer until the glass is full.<\/li>\n<\/ol>\n<h3>2. Somaekcol<\/h3>\n<p>Somaekcol is a version of classic somaek that adds cola, which leaves a sweet aftertaste, and it calls for two extra <a href=\"https:\/\/www.thebeertimes.com\/guia-de-vasos-y-copas-para-cocteles\/\" target=\"_blank\" rel=\"noopener\">shot glasses<\/a>.<\/p><div id=\"thebe-2997869020\" class=\"thebe-libros-amazon thebe-entity-placement\" style=\"margin-left: auto;margin-right: auto;text-align: center;\" role=\"region\" aria-label=\"Advertisements\"><div style=\"background-color: #ffffff; border: 1px solid #ccc; border-radius: 12px; padding: 16px; max-width: 320px; margin: 20px auto; text-align: center; font-family: helvetica, arial, sans-serif;\">\n<p><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-43340 aligncenter\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2025\/05\/Catar-cerveza-300x300.jpg\" alt=\"Gu\u00eda Pr\u00e1ctica Catar Cerveza Amazon\" width=\"200\" height=\"199\" srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2025\/05\/Catar-cerveza-300x300.jpg 300w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2025\/05\/Catar-cerveza-150x150.jpg 150w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2025\/05\/Catar-cerveza-370x370.jpg 370w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2025\/05\/Catar-cerveza.jpg 500w\" sizes=\"auto, (max-width: 200px) 100vw, 200px\" \/><\/p>\n<p style=\"color: #0000ff; font-weight: bold; margin: 8px 0; line-height: 1.2;\"><a href=\"https:\/\/amzn.to\/3LddZmQ\" target=\"_blank\" rel=\"nofollow\"><span style=\"font-size: 11pt;\">Gu\u00eda pr\u00e1ctica para catar cerveza: C\u00f3mo apreciar correctamente todas las cervezas del mundo<\/span><\/a><\/p>\n<p><a class=\"fasc-button fasc-size-medium fasc-type-flat fasc-rounded-medium fasc-ico-before dashicons-cart\" style=\"background-color: #ffd100; color: #000000;\" target=\"_blank\" rel=\"nofollow\" href=\"https:\/\/amzn.to\/3LddZmQ\">Comprar en Amazon<\/a><\/p>\n<\/div>\n<\/div>\n<p>This version of somaek is also often called &#8220;gojingamrae&#8221; (\uace0\uc9c4\uac10\ub798), a Korean idiom that translates as &#8220;sweetness comes after bitterness&#8221;.<\/p>\n<p><strong>Ingredients<\/strong><\/p>\n<ul>\n<li>Soju<\/li>\n<li>Light lager beer<\/li>\n<li>Coca-Cola<\/li>\n<\/ul>\n<p><strong>Preparation<\/strong><\/p>\n<ol>\n<li>Fill a shot glass one third full with cola and place it inside the somaek glass.<\/li>\n<li>Stack the second shot glass on top of the first and fill it halfway with soju.<\/li>\n<li>Gently top up with beer until the glass is completely full.<\/li>\n<\/ol>\n<h3>3. Soju Bomb<\/h3>\n<p>The soju bomb is one of the most popular variations of somaek, in which a shot glass full of soju is dropped into a glass filled with beer.<\/p>\n<p>In Korean, the soju bomb is traditionally called &#8220;poktanju&#8221; (\ud3ed\ud0c4\uc8fc), which literally translates as &#8220;explosive drink&#8221;.<\/p>\n<p><strong>Ingredients<\/strong><\/p>\n<ul>\n<li>Soju<\/li>\n<li>Light lager beer<\/li>\n<\/ul>\n<p><strong>Preparation<\/strong><\/p>\n<ol>\n<li>Fill the somaek glass with beer to 70% of its capacity.<\/li>\n<li>Pour a full shot glass of soju and drop it into the glass of beer.<\/li>\n<\/ol>\n<p style=\"text-align: center;\"><iframe referrerpolicy=\"strict-origin-when-cross-origin\" loading=\"lazy\" title=\"YouTube video player\" src=\"https:\/\/www.youtube.com\/embed\/jj4Airm_e00\" width=\"560\" height=\"315\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/p>\n<h2>Ways to enjoy somaek<\/h2>\n<p>In Korea, serving alcohol at gatherings of friends or family is a way for the host to show off their <a href=\"https:\/\/www.thebeertimes.com\/metodos-y-tecnicas-de-cocteleria\/\" target=\"_blank\" rel=\"noopener\">mixology skills<\/a> and their best somaek combinations.<\/p>\n<p>That is why many games and different ways of enjoying this cocktail have emerged, such as the tsunami, the cappuccino shot and the taekwondo shot, all of which aim to create eye-catching fizzy effects.<\/p>\n<h3>1. Soju tsunami<\/h3>\n<p>Make a classic somaek and tap the sides of the glass lightly with chopsticks or a spoon to activate the carbonation and build a head of foam. Another option is to put the spoon inside the glass and strike the bottom of the drink hard.<\/p>\n<div id=\"thebe-3569410767\" style=\"margin-bottom: 20px;margin-left: auto;margin-right: auto;text-align: center;\" role=\"region\" aria-label=\"Advertisements\"><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-9395258998211551\" crossorigin=\"anonymous\"><\/script><insclass=\"adsbygoogle\" style=\"display:block; text-align:center;\" data-ad-client=\"ca-pub-9395258998211551\" data-ad-slot=\"1179889612\" data-ad-layout=\"in-article\" data-ad-format=\"fluid\"><\/ins>\n<script> \n(adsbygoogle = window.adsbygoogle || []).push({}); \n<\/script>\n<\/div>\n<h3>2. Cappuccino Shot<\/h3>\n<p>Pour the soju into the somaek glass as usual, then open the bottle of beer, cover the opening with your thumb, shake it hard and pour it straight into the glass. Some Koreans call this way of serving somaek a &#8220;bubble shower&#8221; or &#8220;bubble massage&#8221;.<\/p>\n<h3>3. Taekwondo shot<\/h3>\n<p>Fill the somaek glass to 70% of its capacity, then fill a shot glass with soju and balance it on top of the beer glass on two chopsticks, then bang the table with your fist until the shot glass drops in.<\/p>\n<h2>Frequently Asked Questions (FAQ)<\/h2>\n<h3>1. What is the alcohol content (ABV) of an average somaek?<\/h3>\n<p>Traditional soju usually has an ABV of between 16% and 25% (although it has been coming down over time), while Korean light lager (such as Hite or Cass) is around 4.5%. Mixing soju and beer in the golden ratio of 3:7 (30% soju, 70% beer) gives a somaek with an ABV of roughly 8% to 10%. That makes it significantly stronger than a standard beer but much milder than straight soju, a balance that helps explain its popularity.<\/p>\n<h3>2. Can you make somaek with flavored soju?<\/h3>\n<p>Yes, it is entirely possible and it is a popular trend in Korea, especially among younger drinkers. Flavored soju (such as peach, green grape or strawberry) has a lower ABV (often around 13%), and once mixed with beer the resulting somaek becomes even sweeter and fruitier. This variation is ideal for anyone who finds traditional soju too strong or prefers a sweeter, easier drinking cocktail.<\/p>\n<h3>3. Are there any important etiquette rules when drinking somaek?<\/h3>\n<p>Yes, Korean drinking culture (sulmunhwa) has strict etiquette rules, especially when older people or people of higher status are present. Some key rules are never to fill your own glass (someone else should always pour for you, and you should pour for others), to hold your glass with both hands when receiving or pouring a drink, and to turn your head away to drink when you are in the presence of an elder or a superior as a sign of respect.<\/p>\n<h3>4. What is the &#8220;somaek measuring glass&#8221; and where can you get one outside Korea?<\/h3>\n<p>It is a tall beer glass with measuring lines printed on the side that mark the common ratios exactly, such as the &#8220;Golden Ratio&#8221; (3:7), &#8220;Light&#8221; (1:9) and &#8220;Blackout&#8221; (5:5). It is designed to standardize the mix and is a popular novelty item in Korea. Outside Korea, you can find them in shops specializing in Korean products, at large online retailers or through importers of Asian kitchenware.<\/p>\n<h3>5. What other alcoholic drinks are commonly mixed with beer?<\/h3>\n<p>Although somaek is the most iconic mix, other alcoholic drinks are occasionally combined with beer. One popular variation is makgeolli (a cloudy, slightly sweet rice wine), although it is less common. Another experimental mix, though not an established cocktail like somaek, is baekseju (a traditional herbal liquor) with beer for a more complex flavor. Even so, soju is still by far the preferred spirit to mix with beer.<br \/>\n<script type=\"application\/ld+json\">{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What is the alcohol content (ABV) of an average somaek?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Traditional soju usually has an ABV of between 16% and 25% (although it has been coming down over time), while Korean light lager (such as Hite or Cass) is around 4.5%. Mixing soju and beer in the golden ratio of 3:7 (30% soju, 70% beer) gives a somaek with an ABV of roughly 8% to 10%. That makes it significantly stronger than a standard beer but much milder than straight soju, a balance that helps explain its popularity.\"}},{\"@type\":\"Question\",\"name\":\"Can you make somaek with flavored soju?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes, it is entirely possible and it is a popular trend in Korea, especially among younger drinkers. Flavored soju (such as peach, green grape or strawberry) has a lower ABV (often around 13%), and once mixed with beer the resulting somaek becomes even sweeter and fruitier. This variation is ideal for anyone who finds traditional soju too strong or prefers a sweeter, easier drinking cocktail.\"}},{\"@type\":\"Question\",\"name\":\"Are there any important etiquette rules when drinking somaek?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes, Korean drinking culture (sulmunhwa) has strict etiquette rules, especially when older people or people of higher status are present. Some key rules are never to fill your own glass (someone else should always pour for you, and you should pour for others), to hold your glass with both hands when receiving or pouring a drink, and to turn your head away to drink when you are in the presence of an elder or a superior as a sign of respect.\"}},{\"@type\":\"Question\",\"name\":\"What is the \\\"somaek measuring glass\\\" and where can you get one outside Korea?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It is a tall beer glass with measuring lines printed on the side that mark the common ratios exactly, such as the \\\"Golden Ratio\\\" (3:7), \\\"Light\\\" (1:9) and \\\"Blackout\\\" (5:5). It is designed to standardize the mix and is a popular novelty item in Korea. Outside Korea, you can find them in shops specializing in Korean products, at large online retailers or through importers of Asian kitchenware.\"}},{\"@type\":\"Question\",\"name\":\"What other alcoholic drinks are commonly mixed with beer?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Although somaek is the most iconic mix, other alcoholic drinks are occasionally combined with beer. One popular variation is makgeolli (a cloudy, slightly sweet rice wine), although it is less common. Another experimental mix, though not an established cocktail like somaek, is baekseju (a traditional herbal liquor) with beer for a more complex flavor. Even so, soju is still by far the preferred spirit to mix with beer.\"}}]}<\/script><\/p>\n<div id=\"thebe-192868961\" class=\"thebe-maridaje-cerveza-marihuana thebe-entity-placement\" role=\"region\" aria-label=\"Advertisements\"><div style=\"background-color: #ffffff; border: 1px solid #ccc; border-radius: 12px; padding: 16px; max-width: 320px; margin: 20px auto; text-align: center; font-family: helvetica, arial, sans-serif;\">\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-49643\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/09\/Maridaje-de-Cerveza-y-queso-profesional-300x300.jpg\" alt=\"\" width=\"200\" height=\"200\" srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/09\/Maridaje-de-Cerveza-y-queso-profesional-300x300.jpg 300w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/09\/Maridaje-de-Cerveza-y-queso-profesional-150x150.jpg 150w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/09\/Maridaje-de-Cerveza-y-queso-profesional-370x370.jpg 370w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/09\/Maridaje-de-Cerveza-y-queso-profesional.jpg 500w\" sizes=\"auto, (max-width: 200px) 100vw, 200px\" \/><\/p>\n<p style=\"color: #0000ff; font-weight: bold; margin: 8px 0; line-height: 1.2;\"><a href=\"https:\/\/amzn.to\/4qHemVH\" target=\"_blank\" rel=\"nofollow\"><span style=\"font-size: 11pt;\">Maridaje de cerveza y queso profesional. Ciencia, t\u00e9cnica y sinergia sensorial<\/span><\/a><\/p>\n<p><a class=\"fasc-button fasc-size-medium fasc-type-flat fasc-rounded-medium fasc-ico-before dashicons-cart\" style=\"background-color: #ffd100; color: #000000;\" target=\"_blank\" rel=\"nofollow\" href=\"\">Comprar en Amazon<\/a><\/p>\n<\/div>\n<\/div><h2>Recommended<\/h2>\n<ul>\n<li><a href=\"https:\/\/www.thebeertimes.com\/como-preparar-mostaza-de-cerveza-receta-y-paso-a-paso\/\" target=\"_blank\" rel=\"noopener\">How to make beer mustard, recipe and step by step<\/a><\/li>\n<li><a href=\"https:\/\/www.thebeertimes.com\/en\/the-best-beer-and-chilean-food-pairings-for-a-unique-gastronomic-experience\/\" target=\"_blank\" rel=\"noopener\">The best beer and Chilean food pairings<\/a><\/li>\n<\/ul>\n<p><script type=\"application\/ld+json\">{\"@context\":\"https:\/\/schema.org\",\"@type\":\"Recipe\",\"name\":\"Classic somaek (Korean soju and beer cocktail)\",\"image\":\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2021\/09\/Somaek.jpg\",\"author\":{\"@type\":\"Person\",\"name\":\"Carlos Uhart M.\"},\"description\":\"Somaek is the Korean cocktail of soju and beer. The classic version follows the 3:7 \\\"golden ratio\\\", 30% soju and 70% light lager beer.\",\"prepTime\":\"PT2M\",\"totalTime\":\"PT2M\",\"recipeYield\":\"1\",\"recipeCategory\":\"Cocktail\",\"recipeCuisine\":\"Korean\",\"keywords\":\"somaek, soju and beer, Korean beer cocktail\",\"recipeIngredient\":[\"Soju\",\"Light lager beer\"],\"recipeInstructions\":[{\"@type\":\"HowToStep\",\"name\":\"Step 1\",\"text\":\"Pour soju into a tall glass until it fills 30% of the glass.\"},{\"@type\":\"HowToStep\",\"name\":\"Step 2\",\"text\":\"Carefully pour in the beer until the glass is full.\"}]}<\/script><\/p>\n<div id=\"thebe-1144842330\" class=\"thebe-multiplex-final thebe-entity-placement\" style=\"margin-left: auto;margin-right: auto;text-align: center;\" role=\"region\" aria-label=\"Advertisements\"><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-9395258998211551\" crossorigin=\"anonymous\"><\/script><insclass=\"adsbygoogle\" style=\"display:block;\" data-ad-client=\"ca-pub-9395258998211551\" data-ad-slot=\"2413980541\" data-ad-format=\"autorelaxed\"><\/ins>\n<script> \n(adsbygoogle = window.adsbygoogle || []).push({}); \n<\/script>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>In South Korea, the two most popular alcoholic beverages are soju and beer. This is why the smooth and delicious beer cocktail known as &#8220;somaek&#8221; has gained immense popularity, creating a perfect combination of both.<\/p>\n","protected":false},"author":1,"featured_media":40759,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wpai_generated_summary":"","footnotes":""},"categories":[21119,21151],"tags":[21179,21349,21350,21205,21180,21355,21351],"class_list":["post-42572","post","type-post","status-publish","format-standard","has-post-thumbnail","category-culture","category-travels","tag-beer-cocktails","tag-corea-en","tag-culturs-en","tag-popular","tag-recipes","tag-travels","tag-viajes-en"],"_links":{"self":[{"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/posts\/42572","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/comments?post=42572"}],"version-history":[{"count":0,"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/posts\/42572\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/media\/40759"}],"wp:attachment":[{"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/media?parent=42572"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/categories?post=42572"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/tags?post=42572"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}