Bloody Soju

Contributed by: Author Mark Addison

Bloody Soju

Recipe type: Yield: serve 1; or scale up for a pitcher Prep time: Cook time: Total time:

The Bloody Soju is an Asian-style Bloody Mary with a Korean grain spirit, Soju replacing traditional vodka as the base spirit.



8-oz. stemless cocktail glass

bar tools

Small plate
Cocktail shaker
with straining lid
Cocktail spoon
Cocktail pick


Korean Spice Mix*

1 Korean Pickled Shrimp**


*Korean Spice Mix ingredients

Yield: 1/3 C

1 t Gochugaru – (Korean Red Pepper Flakes)

1 1/2 t Dried Onion

1 1/2 t Dried Garlic

1 t Ground Ginger

1 T Dried Chive

1 t Black Pepper

1 T Sesame Seed

1 T Flake Salt

1 t Red Pepper Flake – (optional)


**Korean Pickled Shrimp ingredients

Yield: 12 shrimp

12 Shrimp – boiled and peeled

1 C Rice wine vinegar

1 T Granulated Sugar

1 T Korean Spice Mix



1 t Korean Spice Mix*

1 Lemon wedge

3 oz Soju – (Korean grain spirit)

3 oz Tomato juice

1/2 t Ginger – grated fresh

5 dashes Soy sauce

1 t Rice wine vinegar

1 dash Sriracha* – (hot chili sauce)

1/2 oz Yuja juice – (Japanese yuzu), or
substitute lemon juice


  1. *Korean Spice Mix directions
  2. In a small bowl, stir all the ingredients together.
  3. Store in an airtight container.
  4. **Korean Pickled Shrimp directions
  5. Place shrimp in a 1-quart mason jar.
  6. Heat the remaining ingredients together with 1/2 cup of water in a saucepan to dissolve the sugar.
  7. Pour the warm pickling liquid over the shrimp and tighten lid and shake well.
  8. Store in the refrigerator for up to a week.
  9. Directions
  10. Spread the Korean Spice Salt Rim Mix in a thin layer on the small plate.
  11. Coat the outer rim of the glass with the juice from the lemon wedge and roll in the spice mix to coat the rim.
  12. Fill the cocktail shaker with ice and add the remaining ingredients.
  13. Stir, then strain into the prepared glass.
  14. Garnish with a sprinkle of the spice mix and garnish with a pickled shrimp**

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