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Chingu founders, Mean Mule partner for KC’s first soju — a Korean nod to vodka, distilled with culture
Serial foodpreneurs Keeyoung Kim and David Son are launching the Midwest’s first locally distilled premium soju — a pays homage to the traditions of soju, but embraces a new era of cocktail culture.
Through a partnership with Mean Mule Distilling Co., the first release of Chingu Soju will be just 15-20 cases of the product.
Chingu Soju, a partnership between Chingu and Mean Mule Distilling Co., with model packaging developed by Kansas City designer Frank Norton; photo by Alyssa Broadus
“We began dreaming about creating our own soju in 2020,” said Kim, referring to the clear, colorless, rice-based Korean distilled alcoholic beverage, which often is referred to as “Korean vodka.” “It started as a fun, home-distilling project during the pandemic, but after a conversation with our friends at Mean Mule, it felt like this could be a real possibility to make this available in KC.”
The co-founders of the restaurant Chingu, Kim and Son crafted Chingu Soju using the same three ingredients used centuries ago, they said, resulting in a sweet, floral spirit that is perfect to sip on neat or in a cocktail.
Click here to begin exploring Chingu Soju.
The duo aims to share the rich history of soju with Midwesterners, and beyond, they added.
“Our vision is an extension of what we set out to do with Sura Eats and Chingu Restaurant — to educate KC about Korean culture while providing spaces where long-time friends and new acquaintances can continue to establish community,” Kim said. “‘Make friends with food/drink/coffee’ has a fun double meaning — build friendship while eating and drinking, and build familiarity with food and drink that may be unfamiliar to some. We hope to honor the traditional methods of distilling and enjoying soju as well as showcasing the versatility of soju with mixers and in cocktails.”
Keeyoung Kim, Chingu, Chingu Soju; photo by Alyssa Broadus
Kim hopes to introduce the traditional Korean spirit to a new audience in an approachable format.
The bar menu at Chingu in Westport soft launched a cocktail menu featuring the spirit March 23, with a full menu rollout planned for April 2. The curated cocktail menu will provide consumers an opportunity to try the spirit and see how it can be used in their home bar. The Chingu Soju menu will also feature soju mixers, often seen in Korean restaurants and bars in other cities, served in carafes with 2oz glasses for guests to pour and enjoy at their tables.
The Chingu Soju recipe begins with three ingredients: rice, nuruk (fermentation starter), and water. The rice is milled to a coarse texture and cooked with the other ingredients on low heat. It is then cooled to room temperature to begin the two-week fermentation process, and results in Korean rice wine (makgeolli), a spirit that has been consumed for centuries in Korea. The liquid is then separated from the remaining sediment and is distilled a single time in a copper still to produce the soju.
“Keeyoung has incredible taste,” said Tyler Gloe, distiller at Mean Mule Distilling Co. “We were thrilled to make this project a reality for him. We put our heads together to come up with Kansas City’s first soju, and we believe it’s really going to make a splash!”
Chingu Soju will soon be available at retailers around Kansas City, starting with limited bottles available for purchase at Chingu Westport on April 2. The product is a 750mL bottle with an ABV of 40 percent.
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