Korean Cold Drinks to Try This Summer 2026: Sikhye to Barley Tea

Key Takeaways
Korea's summer drink culture goes way beyond iced Americanos. The best Korean cold drinks — sikhye, boricha, sujeonggwa, omija tea, and misugaru — are refreshing, deeply rooted in tradition, and surprisingly easy to find or make at home. Whether you're visiting Seoul in July or just exploring Korean food culture from abroad, these drinks are essential sipping. Here's what they taste like, where to get them, and why they've been cooling Koreans down for centuries.

Korean cold drinks are some of the most underrated summer beverages in the world — and if you've been sleeping on sikhye and Korean barley tea while chasing the next trendy café drink, this guide is your wake-up call. As someone who has sweated through Seoul summers for years, I can tell you that the locals reach for these traditional chilled drinks the moment the humidity kicks in, and once you try them, you'll understand exactly why.

In this article, I'll walk you through the essential Korean summer drinks — what they are, what they taste like, how they're made, and where to find them, whether you're in Korea or making them at home abroad.

Sikhye: Korea's Sweet Fermented Rice Punch

Sikhye is the OG Korean cold drink — a lightly sweet, milky rice punch that has been served at Korean celebrations and palaces for over a thousand years.

What is sikhye? It's a traditional Korean sweet rice beverage made by fermenting cooked rice in a malt water (yeotgireum) solution, then sweetening it with sugar or honey and chilling it. The result is a delicately sweet, slightly grainy drink with a few soft rice grains floating on top — and it tastes nothing like anything in the Western drink canon. Think: the gentlest, most refreshing rice dessert you've ever had, in liquid form.

When I first tried sikhye at a Korean spa (jjimjilbang) — which is one of the most iconic places to drink it — I expected something thick and sweet like a smoothie. Instead, it was cool, almost effervescent from the gentle fermentation, and just sweet enough to feel like a treat without the sugar crash. It's often served alongside sungnyung (scorched rice water) as a digestive after a big Korean meal.

Where to find sikhye in 2026:

• Jjimjilbangs (Korean saunas) — almost every one sells it in little cans or cups
• Korean supermarkets and convenience stores (look for brands like Vilac or Sungwon Foods in canned form)
• Traditional Korean restaurants and hansik (Korean cuisine) spots
• Home-brewed versions are having a moment on Korean food blogs

According to Korea.net, sikhye is listed as one of Korea's representative traditional beverages, with records tracing back to the Joseon Dynasty. It's as Korean as kimchi.

Boricha: The Humble Power of Korean Barley Tea

Korean barley tea (boricha, 보리차) is the drink every Korean household keeps in the fridge all summer, and it deserves way more international recognition than it gets.

What is boricha? It's simply roasted barley grains steeped in hot water, then cooled. That's it. No sugar, no caffeine (unlike green tea), no additives — just a toasty, nutty, almost caramel-like infusion that is wonderfully hydrating served ice cold. Compared to Japanese mugicha (essentially the same drink), Korean boricha tends to be roasted a touch darker, giving it a bolder, slightly smokier flavor.

I keep a big glass pitcher of boricha in my fridge from June through September. It costs almost nothing — a bag of roasted barley grains from a Korean mart runs about ₩1,500–₩3,000 (as of July 2026) — and it's infinitely more refreshing than plain water on a 35°C Seoul afternoon.

You can also find pre-made boricha in teabag form from brands like Damtuh or Ottogi, widely available at Korean supermarkets and on Amazon.

Sujeonggwa: The Spiced Cinnamon-Ginger Punch You'll Crave

Sujeonggwa is the Korean cold drink that surprises everyone — a deep reddish-brown, chilled punch made from cinnamon, ginger, sugar, and dried persimmon, often garnished with pine nuts.

Traditionally served at celebrations and Lunar New Year, sujeonggwa has crossed over into everyday summer drinking in Korea. It's bold, warming (despite being cold), and has a punch of ginger heat that makes it feel almost medicinal in the best possible way. When I bring international friends to a Korean restaurant and they try sujeonggwa for the first time, the reaction is always the same: wide eyes, a pause, and "wait, can I get another?"

How to make sujeonggwa at home (basic method):

1. Simmer 10g of cinnamon sticks in 1 liter of water for 30 minutes.
2. In a separate pot, simmer 15g of sliced fresh ginger in 1 liter of water for 30 minutes.
3. Strain both liquids and combine them.
4. Add sugar to taste (traditionally about 100–150g per 2 liters).
5. Let cool, then refrigerate until very cold.
6. Serve in a glass with a dried persimmon (gotgam) and a pinch of pine nuts on top.

Canned sujeonggwa is also widely available — brands like Lotte Chilsung sell it in convenience stores across Korea.

Omija Tea: The Five-Flavor Berry Drink

Omija (오미자), or the "five-flavor berry," produces one of the most visually stunning Korean cold drinks — a vivid magenta-pink tea that tastes simultaneously sweet, sour, salty, bitter, and pungent (that's where the name comes from).

What is omija tea? It's made by soaking dried omija berries (Schisandra chinensis) in cold water for several hours, then straining and sweetening slightly. The cold-steep method, rather than hot brewing, preserves the berry's vibrant color and layered flavor.

Omija is heavily associated with Korean royal court cuisine and is gaining popularity in modern Korean cafés as a "healthy beauty drink" because of its antioxidant profile. According to VisitKorea, omija-based beverages and desserts are particularly popular in regions like Mungyeong in North Gyeongsang Province, where the berries are cultivated.

If you see omija ade (sparkling omija with soda water) on a café menu this summer, order it immediately. The deep pink fizz over ice is as gorgeous as it tastes.

Misugaru Shake: The Nutty Grain Smoothie

Misugaru (미숫가루) is a roasted multigrain powder — a blend of grains like brown rice, black sesame, barley, and soybeans — that Koreans have been mixing into cold milk or water as a meal replacement or snack drink for generations.

A misugaru shake is one of the most filling and nutritious Korean cold drinks, and it's had a huge comeback among younger Koreans interested in traditional superfoods. You mix a few tablespoons of the powder into cold milk (dairy or plant-based), shake or blend, and drink. It tastes nutty, slightly earthy, and satisfyingly thick.

Brands like Jeongiram and Chotbul sell misugaru powder in 500g–1kg bags, available at Korean grocery stores globally and on platforms like Gmarket or Coupang for delivery within Korea (prices generally range from ₩8,000–₩15,000 per bag as of July 2026; check current listings as prices vary).

Where to Buy Korean Cold Drinks Abroad

You don't need to be in Seoul to enjoy Korean summer drinks — the global reach of Korean grocery culture means most of these are accessible worldwide.

H Mart (hmart.com) operates over 100 locations across the US and is the single best one-stop shop for all these ingredients and ready-to-drink options as of July 2026.

Quick Recap: Your Korean Cold Drinks Checklist

Before you head out to shop or explore:

• ✅ Sikhye — sweet fermented rice punch; try at a jjimjilbang first
• ✅ Boricha — roasted barley tea, caffeine-free; brew a pitcher and keep it in the fridge
• ✅ Sujeonggwa — cinnamon-ginger punch; grab a can at a Korean convenience store or make from scratch
• ✅ Omija tea — five-flavor pink berry tea; look for omija ade at modern Korean cafés
• ✅ Misugaru shake — multigrain powder + cold milk; a genuinely filling snack-drink

Prices, product availability, and café menus change seasonally — always check current offerings at your local Korean grocery or the official VisitKorea site for the latest food and travel tips.

These drinks aren't just novelties. They're centuries-old solutions to the same problem: surviving a Korean summer. And that, frankly, is a solid endorsement.