Viral Korean Drinks: From Dalgona Coffee to Bingsu
How Korean Drinks Conquered the World
When TikTok exploded with videos of people whisking fluffy dalgona coffee in 2020, few predicted that a nostalgic Korean street drink would become a global phenomenon overnight. What started as quarantine comfort has evolved into a genuine cultural moment, proving that Korean beverage culture extends far beyond bubble tea. From creamy bingsu to inventive yuzu drinks, Korean beverages are reshaping how the world thinks about refreshment.
Dalgona Coffee: The Drink That Started It All
Let’s be honest—dalgona coffee wasn’t invented during the pandemic, though it certainly felt that way online. This whipped coffee concoction has roots in Korean café culture dating back decades, often called “ppalli ppalli” (hurry-hurry) coffee by locals who’d seen it made in instant batches. The magic lies in its simplicity: instant coffee, sugar, and hot water whisked until thick, then spooned onto cold milk.
The 2020 viral moment transformed dalgona coffee from a regional curiosity into a bona fide internet sensation, with millions attempting home versions. What made it so appealing? The theatrical presentation, the satisfying ASMR of whisking, and yes—the genuinely delicious creamy-bitter contrast. To make it yourself, whisk two tablespoons instant coffee with two tablespoons sugar and two tablespoons hot water for three to five minutes until peaks form. Spoon generously over cold milk and ice. The key is patience; rushing the process won’t achieve that signature fluffy texture.
Bingsu: Korean Shaved Ice Evolved Into an Art Form
While dalgona had its moment, bingsu represents the more enduring pillar of Korean dessert beverage culture. This shaved ice masterpiece—traditionally enjoyed during scorching Korean summers—has undergone a complete transformation in recent years. What was once simple ice topped with condensed milk and red beans has become an Instagram-worthy spectacle featuring everything from mango and strawberry to matcha and even fried chicken.
The modern bingsu phenomenon really accelerated in the 2010s when Korean cafés began experimenting with premium ingredients. Patbingsu (red bean bingsu) remains the classic, but you’ll now find luxury versions using imported fruits, premium ice cream, and artisanal syrups. The appeal extends beyond taste—bingsu’s photogenic nature makes it perfect for food media, which has certainly contributed to its viral spread across Western social media.
Makgeolli bingsu represents perhaps the most innovative evolution, combining traditional Korean rice wine with shaved ice for adventurous palates. Most Korean dessert shops now offer multiple bingsu varieties, and the drink has successfully exported to Korean restaurants worldwide.
Beyond the Viral: Other Must-Try Korean Drinks
The Korean beverage landscape extends well beyond these two celebrities. Yujacha (citrus tea) offers warm, aromatic comfort with honey and preserved yuja fruit. Sikhye, a sweet rice drink traditionally served at the end of Korean meals, deserves more international attention for its subtle, almost sake-like qualities.
For the adventurous, sujeonggwa—a cinnamon and ginger punch served cold—represents Korean traditional medicine meeting refreshment. Hobak-cha (pumpkin tea) and omija-cha (magnolia berry tea) showcase Korea’s sophisticated approach to functional beverages that taste genuinely indulgent.
Korean coffee culture itself warrants exploration. Beyond dalgona, Korean cafés pioneered the affogato-style presentation and creative layering techniques now copied globally. The Korean coffee scene rivals Australia’s for specialty standards, with Seoul’s coffee culture particularly influential.
Bringing Korean Drinks Home
You don’t need a trip to Seoul to experience these viral Korean drinks. Korean grocers stock most essential ingredients—instant coffee, bingsu molds, yuja preserves, and powdered tea bases. Many Korean restaurants now feature proper drink menus rather than afterthoughts. For the serious enthusiast, dedicated Korean beverage shops have opened in major Western cities from London to Sydney.
The beauty of viral Korean drinks lies in their democratization of culinary creativity. Whether you’re whisking dalgona at home or shaving ice for backyard bingsu, these drinks invite participation and experimentation—which is precisely why they’ve resonated so broadly.
Korean beverage culture deserves recognition not as a passing trend but as a significant culinary movement reshaping global food media. Start with dalgona if you haven’t already, explore bingsu’s infinite variations, then venture into traditional options that reveal deeper cultural nuances. The world of Korean drinks is far richer than its viral moments suggest.
Sarah Kim is WokFeed's Korean food correspondent. A Seoul native who grew up eating in pojangmacha tents and KBBQ restaurants, she now writes about the global spread of Korean food culture. Her coverage spans traditional ganjang gejang to viral K-food trends on TikTok.
