Andong soju facts for kids

Quick facts for kids
Andong soju

Type	Soju
Country of origin	Andong, Korea

Andong soju (Hangul: 안동소주; Hanja: 安東燒酒) is a special type of traditional Korean drink. It is a distilled soju made in Andong, a city in North Gyeongsang Province, South Korea. This drink has a long history and is known for its unique way of being made.

Andong soju made by Artisan Park Jae-seo

Another view of Park Jae-seo's Andong soju

Andong soju made by Artisan Joe Ok-wha

How Andong Soju is Made

Andong soju is a traditional Korean drink. It is made through a process called distillation. This process turns fermented grains into a stronger liquid.

Making the Starter (Nuruk)

The first step is to make something called nuruk. This is a special starter that helps with fermentation.

• First, wheat is washed and dried.
• Then, it is crushed into a powder.
• This powder is mixed with water to form a dough.
• The dough is shaped and left to dry. This drying helps good microbes grow.

Fermenting the Rice Wine

Next, rice is used to make a base wine.

• Steamed rice is mixed with the dried nuruk.
• Water is added to this mixture.
• This mix is left to ferment for about 15 days. During this time, the nuruk helps turn the rice into a wine.

Distilling the Soju

After fermentation, the rice wine is ready for distillation.

• The aged rice wine is heated in a large pot called a sot.
• A special two-story distilling tool, called a soju gori, is placed on top.
• A cooling device is also set on the soju gori.
• Flour dough is used to seal any gaps. This stops steam from escaping.
• As the wine heats, it turns into steam.
• This steam rises into the soju gori.
• Cold water in the upper part cools the steam.
• The cooled steam turns back into liquid alcohol.
• This liquid then drips down through a pipe. This clear liquid is Andong soju.

The History of Andong Soju

Andong soju has a very old history. Its story is linked to events from long ago.

Yuan Dynasty Connection

The development of soju in Andong is connected to the Yuan Dynasty. This was a powerful empire from China. In the 13th century, the Yuan Dynasty moved into the Korean Peninsula. They set up a supply base in Andong. This base was for their plans to go to Japan. It is thought that soju distillation skills came to Korea around this time.

Ancient Origins

Some historians believe Andong soju dates back even further. It might have started during the Silla dynasty (668–935 AD). During this time, alchemists traded with Arab tribes. They may have brought distillation skills to Korea. Evidence of this trade includes old warrior statues. These statues have features not common in Korea. Persian glass has also been found in ancient Silla tombs. China had strong alcoholic drinks since the Tang Dynasty. Because Silla and Tang China were close, it is likely strong drinks were used in Korea during the Silla period.

Special Artisans of Andong Soju

Andong soju is very special. It is the only traditional Korean food to have two "Korean food grand masters." These masters keep the old ways of making Andong soju alive. The Korean government supports them. This support started before the 1986 Asian Games and the 1988 Summer Olympics.

Joe Ok-wha

Joe Ok-wha (조옥화) was one of these masters. She worked hard to preserve the traditional way of making Andong soju. Because of her efforts, she was named "Korean food grand master No. 20." This happened on September 18, 2000. Her daughter-in-law, Bae Kyong-hwa (배경화), and her son, Kim Yeon-park (김연박), continue her tradition.

Park Jae-seo

Park Jae-seo (박재서) is another grand master. He is from a family that has made Andong soju for 500 years. He is the 25th generation of his family to carry on this tradition. For keeping this important legacy alive, Park Jae-seo was named "Korean food grand master No. 6." This happened in July 1995.

The methods and ingredients used by Joe Ok-wha and Park Jae-seo are different. This is why Andong soju has two grand masters. Each master helps keep a unique part of this tradition alive.