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Chef Judy Joo has published a concise and informative piece in The Epoch Times about soju. Why is it so integral to Korea? Where are its origins? And more importantly, is the stuff you’re drinking the real soju?

Diluted soju, on the other hand, tends to taste artificial, overly sweetened, and frankly, akin to cleaning solution. I admit I used to drink copious amounts of the stuff, especially as a poor student. As I have gotten older, though, my tastes have changed and now I find it rather harsh.

Read more here.