{"id":4127,"date":"2026-06-25T20:26:25","date_gmt":"2026-06-25T11:26:25","guid":{"rendered":"https:\/\/drunkencapybara.com\/?p=4127"},"modified":"2026-06-25T20:26:29","modified_gmt":"2026-06-25T11:26:29","slug":"seoul-national-university-drunken8do","status":"publish","type":"post","link":"https:\/\/drunkencapybara.com\/en\/seoul-national-university-drunken8do\/","title":{"rendered":"[\uc11c\uc6b8\/\uc11c\uc6b8\ub300\uc785\uad6c] \ub4dc\ub801\ud070 8\ub3c4 \u2013 \uc11c\uc6b8\ub300 \uc785\uad6c \uc804\ud1b5\uc8fc \ud55c\uc2dd \uc8fc\uc810 \uc220\uc9d1 \ub9db\uc9d1"},"content":{"rendered":"
\n

Drunken 8 Degrees<\/strong>
A Korean pub near Seoul National University Station that brings together alcohol from all 8 provinces of Korea.<\/em><\/p>\n

Address: Room 101, 1F, 1869-6, Nambu-sunhwan-ro, Gwanak-gu, Seoul<\/p>\n

Business Hours: Daily 17:00 \u2013 02:00 the next day<\/p>\n

Phone number: 0507-1307-3984<\/p>\n

Wireless Internet \/ Takeout \/ Delivery \/ Group Usage Available \/ Easy Payment<\/p>\n<\/div>\n\n\n

<\/p>\n\n\n\n

\n

\n EP. Drunken 8 Degrees<\/span>\n Pork Rib Kimchi Stew<\/span>\n 2026. 06. 22<\/span>\n <\/h2>\n <\/summary>\n

A little distance from Sharosu-gil, the bustling street near Seoul National University Station
A traditional liquor specialty shop I've never seen before has opened in a remote place.
Drunken 8 Degrees<\/span>
It seems the concept is that they have alcohol from all 8 provinces of the country.<\/p>\n\n\n\n

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The blue door and calm beige exterior walls are neat.<\/p>\n\n\n\n

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I scanned the menu on the signboard first.
With pork rib kimchi stew as the main dish
The lineup of traditional alcoholic beverages, including various makgeolli, cheongju, and soju, is unique.<\/p>\n\n\n\n

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It is a small space with about four tables, so it is cozy.
Interior design using a projector on one wall
It subtly livens up the atmosphere.<\/p>\n\n\n\n

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It was a QR ordering system, and there was also a separate menu.
It was easy to choose because each makgeolli had a one-line description attached.
There were also quite a few types of makgeolli that were uncommon and unfamiliar.
First, I ordered pork rib kimchi stew.<\/p>\n\n\n\n

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After sitting down and waiting a little while, they served the tofu kimchi first.
It is a very substantial and generous portion for an appetizer.
They even gave us two welcome drinks.
One glass is Gamcheon Strawberry Makgeolli, the other is Margol Forest Breeze<\/p>\n\n\n\n

Gamcheon Strawberry Makgeolli is a makgeolli from Beotdream Brewery in Busan.
It has a history of winning an award at the Korean Traditional Liquor Competition in 2022.
It tastes like very refreshing strawberry yogurt.
The balance between sweetness and sourness is excellent, with neither being excessive.
This is the strawberry makgeolli that I consider the best to my taste.<\/p>\n\n\n\n

Margol Supbaram is a makgeolli produced by Hwarak Brewery in Cheongju.
It is said to be mint-flavored makgeolli.
As the herbs push out the heavy sweetness and body of the makgeolli
It was a fun drink.
I came across it for the first time and it is quite appealing.<\/p>\n\n\n\n

I can't help but talk about kimchi again.
Very sour aged kimchi was stir-fried with a sweet and smoky flavor, resulting in a distinctive taste.
It has a distinctly different taste from regular commercial kimchi.
As expected from a restaurant specializing in pork rib kimchi stew, the kimchi had a distinct character, so I had high expectations.<\/p>\n\n\n\n

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Yes, that is when Makgeolli started.
Makgeolli made by East Designers in Namyangju
It is a drink I have been curious about for a while because its stylish bottle design caught my eye.
The alcohol content is 5.51 TP3T, and it comes in a 750ml bottle.
It is said to be made with rice flour, koji, and self-cultured yeast.
It was an attractive drink with a subtle green apple aroma and a dry, clean taste.<\/p>\n\n\n\n

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Pork rib kimchi stew was served.
The earthenware pot is filled with pork ribs, aged kimchi, and tofu, simmered in a red broth.
The pork ribs were simmered until the meat easily fell off the bone, and
The kimchi was simmered for a long time, so it was very sour but overflowing with umami.

I came to this place after seeing the makgeolli lineup.
The food was tastier than expected, so I was satisfied.<\/p>\n\n\n\n

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The second thing I ordered was the snail rice DRY.
Makgeolli produced by Yangchon Brewery in Nonsan, famous for its snail rice cheongju.
When you think of Yangchon Brewery, the first thing that comes to mind is Ureong-ssal Cheongju, where the intense sweetness of glutinous rice is the star.
On the contrary, the clean and dry taste of the makgeolli feels even more dramatic.<\/p>\n\n\n\n

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I was very satisfied with both the food and the drinks.
I also applied for the review event.
The shrimp itself is plump, and the batter comes off crispy.
Creamy shrimp atop a sweet potato mousse that tastes as sweet as honey is something new.
They were a great match.<\/p>\n\n\n\n

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Fried eggs in perilla oil ordered as a light side
The rich aroma of perilla oil balances the sourness of the kimchi, making it incredibly delicious when eaten with rice.<\/p>\n\n\n\n

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The basic version of Margol Forest Breeze served as an aperitif.
It had a heavy body and good balance.
The makgeolli lineup is quite satisfying.

It seems like you prefer dry makgeolli that isn't overly sweet.
It is a place that matches my taste perfectly, even down to the intensely sour aged kimchi.<\/p>\n\n\n\n

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As I kept drinking, they gave me a pumpkin pancake as a complimentary dish.
The sweetness of the onion and pumpkin spreads pleasantly.
They recommended eating it with pickled onions.<\/p>\n\n\n\n

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A newly opened Korean pub near Seoul National University.
If you are looking for a diverse and unique lineup of traditional liquors and delicious snacks
I can confidently recommend it.
I should visit again.
I enjoyed the meal \ud83d\ude42<\/p>\n<\/details>","protected":false},"excerpt":{"rendered":"

Address of Drunken 8 Degrees near Seoul National University Station, a Korean pub gathering alcohol from all 8 regions of Korea in one place\u2026<\/p>","protected":false},"author":1,"featured_media":4138,"comment_status":"open","ping_status":"0","sticky":false,"template":"","format":"standard","meta":{"_kadence_starter_templates_imported_post":false,"_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","footnotes":""},"categories":[76],"tags":[216,215,77],"class_list":["post-4127","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gourmet","tag-216","tag-215","tag-77"],"_links":{"self":[{"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/posts\/4127","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/comments?post=4127"}],"version-history":[{"count":4,"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/posts\/4127\/revisions"}],"predecessor-version":[{"id":4145,"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/posts\/4127\/revisions\/4145"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/media\/4138"}],"wp:attachment":[{"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/media?parent=4127"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/categories?post=4127"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/tags?post=4127"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}