당신은 주제를 찾고 있습니까 “best makgeolli brand – Ranking 12 CRAZY Flavors of Makgeolli – Korean Rice WINE! (One Made Me Gag!)“? 다음 카테고리의 웹사이트 https://ppa.pilgrimjournalist.com 에서 귀하의 모든 질문에 답변해 드립니다: https://ppa.pilgrimjournalist.com/blog/. 바로 아래에서 답을 찾을 수 있습니다. 작성자 Tastes Seoul Good테이스트서울굿 이(가) 작성한 기사에는 조회수 5,652회 및 좋아요 104개 개의 좋아요가 있습니다.
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Today I’m heading out to the city of Incheon, South Korea. I’ve been invited to a place called Wangbeenza Sampajeon which is well known for serving up some yummy ‘jeon’ – Korean style pancakes. However, I’m more interested in trying out a few of their many (MANY) flavors of makgeolli – Korean traditional rice wine.
While you’re probably familiar with Korean beer and soju, you might not be as familiar with makgeolli. This milky-white beverage is enjoyed on rainy days in South Korea, and goes particularly well with jeon.
Today I’ve joined up with Justin from the YouTube Channel ‘Justin Abroad’. We tried a dozen unique (and CRAZY) flavors of makgeolli to determine with flavors are good, and which aren’t as good! We are both foodies and foreign YouTubers living in Korea, so it made sense for us to get together to introduce this alcoholic beverage, and show you how to drink makegolli – Korea’s traditional rice wine beverage!
Thanks again to Wangbeenza sampajeon for inviting us to dine and drink in exchange for making this video. We had a great time, and would happily go back!
Justin’s channel: https://www.youtube.com/channel/UCYkPL10MbIGoIS0j3uQSxig
Wangbeenza:
http://dncr.co.kr/cu/eriuE3
Although they have multiple locations around Korea, we visited the Incheon location:
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장혜미 010-9720-1111
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best makgeolli brand 주제에 대한 자세한 내용은 여기를 참조하세요.
A Tasty Guide to Drinking Makgeolli in Korea
Makgeolli Brands and Flavour · Jipyeong (지평) · Haechang (해창) · Kooksoondang – Rice makgeolli Peach Flavour (국순당 – 피치로 피치올려).
Source: expatguidekorea.com
Date Published: 8/23/2021
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[Weekender] Hottest makgeolli variations leading old spirit’s …
1. Haechang. Made from freshly harvested rice, glutinous rice and nuruk (a fermentation starter) from Haenam, South Jeolla Province, this …
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Best Makgeolli brand? : r/KoreanFood – Reddit
Best Makgeolli brand? I’ve tried Makgeolli at a restaurant once and loved it but don’ …
Source: www.reddit.com
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Top 26 Best Korean Makgeolli Top Answer Update
What are your best makgeolli brands? Why do you like Korean rice wine makgeolli?
Source: 1111.com.vn
Date Published: 10/27/2022
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A Guide to Makgeolli: Introducing the Milky, Fizzy Joys of …
Our gue to makgeolli shines a spotlight on this ancient Korean brew, … cheonju forms at the top and can be distilled to make soju.
Source: citynomads.com
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주제와 관련된 이미지 best makgeolli brand
주제와 관련된 더 많은 사진을 참조하십시오 Ranking 12 CRAZY Flavors of Makgeolli – Korean Rice WINE! (One Made Me Gag!). 댓글에서 더 많은 관련 이미지를 보거나 필요한 경우 더 많은 관련 기사를 볼 수 있습니다.
주제에 대한 기사 평가 best makgeolli brand
- Author: Tastes Seoul Good테이스트서울굿
- Views: 조회수 5,652회
- Likes: 좋아요 104개
- Date Published: 2020. 8. 11.
- Video Url link: https://www.youtube.com/watch?v=V72TMr5d7sk
What is the best flavor of makgeolli?
Korean Rice Wine and Chestnuts
sweet and tastes strongly of chestnuts. With a 6% alcohol content, it is the strongest of the 5 makgeolli featured here and it was also a clear favorite for some members of the tasting panel.
Is makgeolli stronger than soju?
Makgeolli, or “rice wine” in English, is thick and sweet and far less alcoholic than soju. The alcohol content is a good deal lower than soju, hanging out around 6-7%.
Does makgeolli make you drunk?
Will Makgeolli make you drunk? Yes, it can. With its smooth, milky flavour you may drink an entire bottle without feeling the effects. But the alcohol content is building up pleasantly in your body, so consume in moderation.
What is best pair with makgeolli?
- Prawn jeon with Unpasteurized Tiger Makgeolli (BHD Brewery) …
- Crispy beef with chili garlic sauce with Gapyeong Pine Makgeolli (Woorisool Brewery) …
- Spicy stir-fried gochujang pork belly with fresh perilla leaves with Freshwater Snail Rice Makgeolli (Yangchon Brewery)
Is makgeolli healthy?
Makgeolli is very nutritious and contains 80% water and 6–8% alcohol. Makgeolli is unfiltered and thus contains high levels of lactic acid and lactobacillus bacteria, at the level found in yoghurt. It also contains dietary fibre. This aids digestion, improves immune function and slows the aging process 41, 46.
Why do Koreans drink makgeolli in a bowl?
The reason Makgeolli would be served in a kettle or pot today would be solely for the nostalgia (retro-cool) factor. If the restaurant or bar is serving them from kettles it’s because they’re serving it in bowls. These pieces usually come in a set made of matching materials.
What is the best Korean alcohol?
Soju is a clear, low-alcohol, distilled spirit that is the most popular liquor in Korea. If you haven’t heard of it, well then you’ve got a blind spot, because it’s been the best-selling liquor in the world, according to CNN.
Can I mix makgeolli with soju?
Soju Makgeolli
It’s the ultimate Korean cocktail that brings together two traditional Korean liquors, soju and makgeolli, a milky rice wine with a slightly sweet and tangy taste.
What is the national drink of Korea?
The national drink of Korea, soju is the best-selling liquor in the world by volume, and sales have only been growing in recent years. Long underrated in America, soju is finally starting to gain traction stateside.
Is makgeolli good for weight loss?
Made from fermented yeast and rice, makgeolli is known to contain healthy bacteria, yeast, fiber, B vitamins, proteins, and lactobacillus, as well as having anti-cancer and anti-aging properties. It’s even (allegedly) good for our skin, for weight loss and to lower cholesterol.
Can you drink makgeolli everyday?
This Korean alcohol can be served as an everyday drink, but also on special occasions like weddings. It’s best served cold. If you’re drinking it from a bottle, remember it’s fizzy. But also there will be sediment in there that needs shaking up.
Should I shake makgeolli?
Before drinking, gently mix the liquid, because the rice usually settles down to the bottom. Be careful when you do. Make sure to uncap the bottle first. Put the cap back on and then shake gently.
How long does makgeolli last after opening?
Fortunately there is no real expiration date on our unopened wines, which are stable because of their high ABV and because our current products undergo pasteurization. Once opened, our wines will remain stable for approximately two weeks, assuming that they are resealed and kept in the fridge.
Do you drink makgeolli hot?
Makgeolli is usually served chilled, in a bottle or in a pottery bowl with a ladle.
Can I mix makgeolli with milk?
Coffee makgeolli tastes like coffee with milk, almost like a latte. The texture from the makgeolli pairs really well with the flavor of the coffee. We recommend this recipe to people who enjoy a mix of sweet and bitter drinks.
What flavor is makgeolli?
What does Makgeolli taste like? This Korean rice wine is a milky and often fizzy drink having a complex flavor profile that also has sweet, sour, with even a little bit of bitter tastes. It can also have a fruity, dusty, floral aroma with a bit of chalky texture.
Is Banana makgeolli good?
Highly highly recommend. I absolutely love this Makgeolli, banana is the best flavour in all of the ranges. Not super high in alcohol content but 10/10 for flavour. Sweet but not sickening sweet.
What does makgeolli peach taste like?
Makgeolli can have a range of tastes, and indeed your drinking Makgeolli experience will likely go on a unique taste journey through many of them. Sweet, sour, tangy, creamy, bitter, fruity, floral, notes all topped off with a bit of a chalky dusting.
How do you sweeten makgeolli?
1-2 cups of sugar (or honey or corn syrup) and depending on taste, you may want to add more as fermentation continues.
What are the Best Makgeolli Brands?
What are the best makgeolli brews? We curated a list of the top makgeolli brands. The list only includes “draft” makgeolli, i.e. fresh makgeolli that was not pasteurized yet.
Neurin Maeul Makgeolli “Slow village” – 느린마을 막걸리
Brewery: Baesangmyeon (배상면주가)
The taste changes throughout its shelf-life through 4 “seasons”: “Spring” fresh and light carbonated, “Summer” fresh and moderate carbonated, “Autumn” slightly bitter and strong carbonation, “Winter” for good and mature drinkers.
No artificial additives
Non-pasteurized
Website: https://www.slowbrewpub.com/
Boksoondoga Makgeolli – 복순도가 손막걸리
Brewery: Boksoondoga (복순도가)
Extremely bubbly
Not pasteurized
The “champagne” of makgeolli
Website: https://www.boksoon.com/
Haechang Makgeolli – 해창 막걸리
Brewery: Haechang (해창주조장)
Alcohol: 6%
Only 3 ingredients: water, rice and yeast
Dry, not sweet
Not pasteurized
Website: https://haechangjujo.modoo.at/
Gapyeong Pine Nut Makgeolli – 가평 잣 생막걸리
Brewery: Woorisool (우리술)
Alcohol: 6%
Made with 100% domestic rice
Not pasteurized
Website: http://woorisool.kr
Gongju Chestnut Makgeolli – 공주알밤막걸리
Brewery: Sagok (사곡양조장)
Chestnut makgeolli
Thick and rich in flavour
Website: http://bamsul.com/
Song Myeong Seob Makgeolli – 송명섭 막걸리
Brewery: (태인양조장)
Alcohol: 6%
Created by makgeolli master Song Myeong Seob
Simple refreshing taste, not sweet nor sour
Considered to be one of the best makgeolli.
Website: http://www.xn--og5bv8a5dl6a612a.com/
Horangi Tiger Makgeolli – 호랑이 생막걸리
Brewery: Baedoga (배혜정도가)
Alcohol: 6%
No artificial additives
Not pasteurized
Website: http://www.baedoga.co.kr
Ureongi Ssal Makgeolli – 우렁이 쌀막걸리
Brewery: Yangchon (양촌양조장)
Alcohol: 7.5%
Not pasteurized
Long low temperature brewing (30 days)
Website: http://www.iyangchon.com/
Yetnal Makgeolli – 옛날막걸리 古
Brewery: Kooksoondang (국순당)
Alcohol: 8%
Not pasteurized
Website: http://www.ksdb.co.kr/
Ehwaju Makgeolli – 이화주
Brewery: Kooksoondang (국순당)
Alcohol: 14.5%
Super thick and creamy like yoghurt
Website: http://www.ksdb.co.kr/
Sobaeksan Makgeolli – 소백산 막걸리
Brewery: Daegang (대강양조장)
Alcohol: 6%
Not pasteurized
Website: http://www.krwine.com/
Ehwabaekju Makgeolli – 이화백주
Brewery: Ehwabaekju (이화백주)
Alcohol: 6%
Fermented naturally at low temperature for 15 days
Website: http://www.ehwaju.com/
Jipyeong Makgeolli – 지평 생막걸리
Brewery: Jipyeong (지평주조)
Alcohol: 5%
Smooth taste
Website: http://www.jpjujo.com/
Geumjeong Mountain Fortress Makgeolli – 금정산성 막걸리
Brewery: Geumjeongsanseong (금정산성토산주)
Alcohol: 8%
Website: https://sanmak.kr/
Eunjagol – 은자골 탁배기
Brewery: Eunjagol (은척양조장)
Alcohol: 5%
Website: https://takbaeki.modoo.at/
Omija Makgeolli – 오미자 생막걸리
Brewery: Mungyeong (문경주조)
Alcohol: 6.5%
Omija berry flavoured (magnolia berry)
Website: https://mgomijasul.modoo.at/
Hongcheon Gang Makgeolli – 홍천강 탁주
Brewery: 전통주조 예술
Alcohol: 11%
No artificial sweetening
Website: http://www.ye-sul.co.kr/
White Lotus Makgeolli – 백련 막걸리 미스티
Brewery: Shinpyeong (신평양조장)
Alcohol: 7%
Website: http://www.koreansul.co.kr/
Yeonyeop Saeng Takju – 연엽 생탁주
Brewery: Midam (미담양조장)
Alcohol: 12%
Not carbonated
Creamy and sweet
Website: https://midamwinery.modoo.at/
Homo Ludens – 호모루덴스
Brewery: Sansu (산수)
Creatrip: The Ultimate 2021 Guide To Korean Rice Wine Makgeolli
Source: Boksoondoga
In a previous blog , we introduced sweet alcoholic beverages that Koreans love.
We received a lot of great feedback so today we’re back with another guide to traditional Korean alcohol, makgeolli (막걸리) which is rice wine.
If you already tried soju and beer, but haven’t tried makgeolli (막걸리) yet, read on to learn more about the different types and recommended food pairings.
You can also check out our Korea’s Drinking Culture blog, and the best Soju Flavors In 2021!
Jangsu Makgeolli
장수 막걸리
Source: www.koreawine.co.kr
Alcohol Content: 6%
When thinking about makgeolli, this is the top brand makgeolli (막걸리) that Koreans think of and prefer. Our parents love this brand too.
It’s very fizzy, so it has a very refreshing taste.
Since it’s a brewed rice wine, it has a high nutrition content and carbonation.
Source: Instagram @pjy_0120
This drink is best served cold and is very easy to drink. It’s the perfect drink after a hard day at work on a rainy day.
We usually like to add fruit and jam to make a cocktail.
An important thing to note is the caps of the bottles. Some are bottles have green caps and some have white caps.
The makgeolli with green caps are made from Chinese rice, and the white caps are made from Korean rice.
Daebak Makgeolli
대박 막걸리
Source: Kooksoondang (국순당)
Alcohol Content: 6%
This brand is widely enjoyed by our friends!
Daebak Makgeolli (대박 막걸리) is very smooth and the taste is pretty typical.
We find that it’s light and not overly sweet, but also quite dry.
Source: Kooksoondang (국순당)
It doesn’t taste much different from the previous Jangsu Makgeolli (장수 막걸리). There’s only a very subtle difference.
This brand is a little less carbonated and a little drier.
If Jangsu Makgeolli (장수 막걸리) is more popular among the older generation, we would say that Daebak Makgeolli (대박 막걸리) is more popular among the younger generation!
Uguksaeng Makgeolli
우리쌀로 빚은 우국생 막걸리
Source: Kooksoondang (국순당)
Alcohol Content: 6%
This is our personal favorite!
We don’t like the thick and dry taste that most other brands have. But this drink doesn’t have that taste!
It’s very clean and smooth. We definitely recommend it for those that don’t like the taste of makgeolli (막걸리).
Source: Instagram @choi_miyoung _
Since the taste is quite different from other typical makgeolli (막걸리), those who aren’t used to it may find it strange.
There are some people that find this drink tasteless, like drinking plain water.
This brand is recommended for the younger generation, we remember during our college years, we mostly drank from this brand!
Boksoondoga
복순도가
Source: Boksoondoga
Alcohol Content: 6.5%
Boksoondoga (복순도가) is a fancier makgeolli (막걸리) brand that uses 100% Korean rice and traditional brewing methods.
Unlike other brands, it’s highly recommended to NOT shake the bottle before opening it due to its high carbonation.
This Korean traditional drink is sweet and fizzy! As a lover of sparkling wine, we were pleasantly surprised by the taste.
Source: Boksoondoga
It comes in a pretty big bottle and is the perfect drink to pair with Korean traditional food such as pajeon (파전), which is a Korean-style pancake made from eggs, wheat flour, rice flour, scallions, and other types of seafood.
Songsan Grape Makgeolli
송산 포도 생 막걸리
Source: baedoga.co.kr
Alcohol Content: 6%
From now on we’ll be introducing fruit makgeolli (과일 막걸리) in various flavors!
As the name suggests, this drink contains grapes that make it sweet and delicious.
Source: Instagram @ apricotflower
The grape scent is strong and it’s the type of alcohol you want to drink with a straw!
It tastes like a great mixture of grape juice and makgeolli (막걸리).
We thought it would taste a little weird, but it was a lot tastier than we thought!
Kook Soon Dang
Banana Makgeolli
국순당 쌀 바나나
(바나나에 반하나)
Source: Kooksoondang (국순당)
Alcohol Content: 4%
Next is the banana-flavored makgeolli (막걸리).
As soon as you open the lid, it smells like banana milk!
We had a feeling it was going to be delicious.
Source: Kooksoondang (국순당)
We found it delicious but we wouldn’t recommend it.
The first glass was delicious and smooth. But as we kept drinking, we felt like it was too sweet. If an alcoholic beverage is too sweet, it’s hard to keep drinking.
So we only recommend it for those that don’t like alcohol and just want to try a glass.
Kook Soon Dang
Peach Makgeolli
국순당 쌀 복숭아
(피치로 피치올려)
Source: Kooksoondang (국순당)
Alcohol Content: 3%
After the banana makgeolli (바나나 막걸리) gained a lot of attention, the peach makgeolli (복숭아 막걸리) was released!
When we tried it, it tasted like a mixture of peach drink and makgeolli (막걸리).
Source: Instagram @ nys032
If you found the banana flavor delicious, but too sweet, the peach flavor is less sweet but less delicious.
That doesn’t mean that it’s bad! We think it just depends on your personal preference.
This makgeolli has a very low alcohol content, only 3%, so we recommend it for those that can’t drink a lot.
Chestnut Makgeolli
톡 쏘는 알밤동동 막걸리
Source: woorisool.kr
Alcohol Content: 6%
We were pleasantly surprised by how great this tasted!
This makgeolli is sweet, refreshing, and there’s a savory taste of chestnut at the end which all go well together.
Source: Instagram @yej.s
It’s perfect for those that have a sweet tooth, but it’s not overly sweet that it’ll make you sick.
We recommend this for those who want to try makgeolli (막걸리) but don’t want to try the fruity ones.
Gapyeong Pine Nut Makgeolli
가평 잣 막걸리
Source: Koreamakgeolli.com
Alcohol Content: 6%
Jat (잣) is Korean for pine nut. So it’s no surprise that the drink will taste nutty which can be off-putting for some people.
As soon as you open the bottle, you will smell pine nuts and it’s sweeter than most other drinks.
Source: 사진여행가 승욱 Naver
The pine nut flavor is quite subtle and hard to notice when drinking. But it does have a strong aftertaste!
We would recommend this drink for those who like nutty flavors, but if you’re looking for a typical makgeolli (막걸리), you can feel free to skip this one.
iCing Makgeolli
아이싱 캔 막걸리
Source: Kooksoondang (국순당)
Alcohol Content: 3~4%
iCing Makgeolli (아이싱 막걸리) comes in a can! In our opinion, of all the fruit makgeolli, this was the best by far.
We recommend this for those that are trying makgeolli for the first time and don’t drink a lot.
It comes in three flavors, white grape, grapefruit, and candy soda.
We found all three flavors to be amazing.
Source: iCing.official
The white grape flavor preserves the taste and scent of green grapes well. You can taste the sweetness and freshness of the grapes.
The candy soda is a combination of cool, refreshing soda that’s sweet.
The grapefruit tastes refreshing and makes you feel like you’re on a tropical vacation. We highly recommend the grapefruit!
Best Food Pairings
Have you ever heard Koreans say that they are craving pajeon (파전) and makgeolli (막걸리) on a rainy day?
Since people don’t take shots of makgeolli (막걸리), it is enjoyed with various different Korean traditional foods
Shall we look at some of the most popular food pairings?
Potato Pancake
감자전
Source: 10000 recipe
Potato pancake (감자전) is Korean-style latke. It’s made of various vegetables such as carrots, onions, mushrooms, garlic which complement the taste of potato.
Dipped in soy sauce and vinegar, it has a slight crunch to it which makes it a popular pairing with makgeolli (막걸리).
Dakbokkeumtang
닭볶음탕
Source: Kitchen Stories
Dakbokkeumtang is a traditional Korean spicy braised chicken dish that’s frequently enjoyed with makgeolli (막걸리).
Since the braised chicken dish is usually spicy and quite filling, taking a sip of makgeolli (막걸리), which can be described as having a sour and tangy taste, can be a great combination.
Dotori-muk
도토리묵
Source: goodjaram
This dish is also known as acorn jelly, which is jelly made from acorn starch. It’s very unique and refreshing!
It’s usually served as a healthy side dish for meals but is also a popular dish that pairs well with alcohol. It’s can be tossed like a salad with other ingredients and spices to make it more flavorful.
Pajeon
파전
Source: Mashija
Pajeon is a staple dish that’s served with makgeolli (막걸리) on a rainy day!
It’s another type of Korean-style pancake with scallion as its main ingredient.
It’s warm and crispy, with flavors of beef, pork, kimchi, and seafood.
Dip it in some soy sauce and have a sip of makgeolli (막걸리) while listening to the rainfall.
Yukjeon 육전
+ Buchu Muchim 부추 무침
+ Pine Nut Makgeolli 잣 막걸리
Source: YouTube Channel 레시피 특공대
This triple combination is a very popular set that will have you craving more!
Yukjeon (육전) is a pan-fried battered dish that’s made with thinly sliced beef and is typically enjoyed during special occasions or holidays.
It’s the best comfort food that has a delicious meaty flavor which is nicely paired with Buchu Muchim (부추 무침), which is a simple Korean Chive Salad.
It’s served often as a side dish for Korean BBQ which makes it perfect with the Yukjeon (육전)! It’s actually one of our favorite dishes.
Source: Koreamakgeolli.com
Have a glass of pine nut makgeolli (잣 막걸리) while enjoying the flavors of the side dishes!
Dakbokkeumtang 닭볶음탕
+ Potato Pancake 감자전
+ Makgeolli 막걸리
Source: Dining Code
As we mentioned above, potato pancake (감자전) is a popular dish that is known to go well with makgeolli (막걸리). It’s often consumed with dakbokkeumtang (닭볶음탕) and there are many restaurants in Korea that will specifically sell it as a set.
Today we introduced the Korean traditional drink, makgeolli (막걸리). The drinks we introduced above can easily be found at E-Mart, Lotte Mart, Homeplus, or a CU or GS25 near your home.
Which ones are you most willing to try? Let us know down in the comments below.
Visit Seoul – 5 Modern Makgeolli Flavors
Hallyu
Published Date : Aug 14, 2017 / Edited Date : Nov 30, 2020
5 Modern Makgeolli Flavors
Drink and Be Merry with Korean Makgeolli
Makgeolli (rice wine) is a traditional Korean liquor that’s a common tipple in Korea. Beloved by many Korean drinkers, makgeolli has a growing fanbase outside of Korea as well. In recent years, makgeolli makers have gotten creative with flavoring and modern makgeolli comes in more flavors now than ever before. Check out tasting notes on 5 flavors of makgeolli to see a small sample of the wide and wonderful range of flavors available in Seoul!
Calling All Cheese Fans Korean Rice Wine and Cream Cheese Alcohol Content ★★★ Buzz Factor ★☆☆ Smoothness ★☆☆ Price 2,200 won (at Lotte Mart) Tasting Notes Makgeolli and cheese. Perhaps not the most intuitive flavor pairing, but adventurous drinkers will want to try this unusual cheese flavored makgeolli. The makgeolli’s color is a richer yellow than the other makgeolli featured in the article, thanks in part to the presence of actual cheese bits in the drink. The makgeolli has a strong cheese flavor (similar to a mild camembert) while being sweet and slightly fizzy. Makgeolli in general has a relatively low alcohol content, and the cheese makgeolli clocks in at just 3%. Despite the low alcohol content, it’s likely that most drinkers will not be inclined to overindulge. Though fine in moderation, the cheese flavor quickly intensifies on the palate and may become overwhelming as time passes. Cheese makgeolli is worth trying, even if only for the experience. It is available at Lotte Mart for just 2,200 won. Tally ★★☆☆☆
Nutty for Chestnuts Korean Rice Wine and Chestnuts Alcohol Content ★★★ Buzz Factor ★☆☆ Smoothness ★★★ Price 2,000 won (at GS25) Tasting Notes Chestnuts are found in many Korean dishes and drinks. This chestnut makgeolli has a
sweet and tastes strongly of chestnuts. With a 6% alcohol content, it is the strongest of the 5 makgeolli featured here and it was also a clear favorite for some members of the tasting panel. Strong but smooth, the sweetness helps mask the alcohol content. Chestnut makgeolli pairs well with pajeon (green onion pancake) and this particular makgeolli has flavors reminiscent of yogurt. Interestingly, though the makgeolli does not feel too fizzy on the palate, in the bottle, the makgeolli is very bubbly and splashes out of the bottle when disturbed. This bottle can be found at convenience stores for 2,000 won. Tally ★★★☆☆
Banana Time! Korean Rice Wine and Banana Alcohol Content ★☆☆ Buzz Factor ★☆☆ Smoothness ★★☆ Price 1,700 won (at Emart) Tasting Notes Fruit flavored makgeolli is all the rage these days in Seoul. Though this banana makgeolli smells a bit like banana milk, don’t be fooled as the flavor is very different. As soon as the bottle cap is off, the fragrance of bananas wafts up. The banana makgeolli has a clean, tart taste with a relatively low (just 4%) alcohol content. Makgeolli purists may not be fans of this nontraditional flavoring, but this fruity drink is a refreshing treat. Reflecting the wide popularity of banana flavored snacks and drinks in Korea, banana makgeolli is readily available for purchase at many locations and Korean supermarkets such as Emart and Lotte Mart. This particular makgeolli is just 1,700 won. Tally ★☆☆☆☆
Zesty Citron Makgeolli Korean Rice Wine and Citron Alcohol Content ☆☆☆ Buzz Factor ★★☆ Smoothness ★☆☆ Price 1,680 won (at Emart) Tasting Notes Citron is a not the most common fruit on the market, but its sweet zesty flavor goes well with almost everything. This citron makgeolli’s fragrance jumps out as soon as the bottle is uncapped, and tiny bubbles burst out. Though the makgeolli has a low alcohol content, the drink feels stronger, perhaps because it’s so fizzy. Though the citron fragrance is strong, the citron flavor is less assertive. The citron makgeolli makes for a tasty beverage, but it lacks that distinctive rice flavor that characterizes good makgeolli. This makgeolli is a little bit harder to track down than the others, but it’s available for sale at Emart at the bargain price of 1,680 won. Tally ★★★☆☆
Peaches and Makgeolli Korean Rice Wine and Peach Alcohol Content ★☆☆ Buzz Factor ☆☆☆ Smoothness ★★☆ Price 1,700 won (at Emart) Tasting Notes A peachy ending for the makgeolli tasting panel! This peach makgeolli’s fragrance is delightful, but there’s something missing in terms of flavor. Though pleasant to drink, nothing about the makgeolli stands out to make it exceptional. Thanks to its low alcohol content, the peach makgeolli goes down easily, like a soft drink. Peach makgeolli is a decent introductory drink to the world of makgeolli however, and it’s readily available at supermarkets like Emart and Lotte World. At just 1,700 won, the peach makgeolli is sure to be an attractive drinking option, even to the most frugal of travelers. Tally ★★☆☆☆
Guide to the Most Popular Korean Alcohol – Seoulistic
Guest post by Margaret Morris from MargaretTriesBeing.com!
Korean alcohol is truly a beast unto itself. Because Korea is such an isolated country, the populace came up with some very creative ways to get their drink on. It can be a little intimidating to see all of these intensely foreign liquors when approaching the fridge of your local convenience store, so here’s a guide to the liquors you’re most likely to encounter!
Soju (소주)
Soju is the most heavily consumed alcohol in the world. However, the vast majority of units sold are sold domestically, which should tell you just how much Koreans love their soju! Soju tastes like weak vodka and is most commonly served neat and in a shot glass. The most common soju you’ll consume hovers at about 19% alcohol, but more expensive, traditional sojus can top out at a whopping 25% alcohol! Your typical bottle of soju will cost you… let’s just say it’s “cheap as free” (specifically around 1,000 won, less than $1). Many Seoulites don’t feel it’s been a real Korean-style dinner unless soju is involved. There’s really no Korean food that it doesn’t go well. Soju mixed with beer, or somaek (소맥), is also widely popular.
Margaret’s Rating: 5/10
Makgeolli (막걸리)
Makgeolli, or “rice wine” in English, is thick and sweet and far less alcoholic than soju. The alcohol content is a good deal lower than soju, hanging out around 6-7%. There are specialty makgeolli brands, with more complex flavor palates and additives, as well as far cheaper alternatives (a bottle can cost you anything between 4,000 won and 30,000 won). By far the best food to eat with makgeolli is pajeon (파전), a savory Korean pancake most commonly made with green onions and kimchi, seafood, or other vegetables. Makgeolli also goes well with spicier foods, serving as a good palate cleanser.
Margaret’s Rating: 8/10
Dongdongju (동동주)
Dongdongju is a type of makgeolli, but is far less widely consumed than its brother. The real difference between the two is that makgeolli has been filtered to take out all of the rice solids after the fermenting process, whereas dongdongju will still have particles of rice in it. Also similar to makgeolli, you can find more expensive specialty dongdongjus, but your average bottle will cost around 4,000 won. Like makgeolli, it’s best with pajeon, but also goes well with twigim (assorted fried vegetables and seafood). No hiking trip in Korea is complete without sharing some makgeolli or dongdongju at the end!
Margaret’s Rating: 7/10 (some people just can’t get over the texture!)
Sansachun (산사춘)
If you’re looking for something to calm your nerves, reach for a bottle of sansachun. Koreans believe it has a calming, therapeutic effect. Sansachun and baekseju are also known as yakju (medicine alcohols). Supposedly, a shot glass of this a day will keep the doctor away (outta the way, apples!). This drink tastes far better than it smells (unless you like the scent of ripe cheese) and has a pleasing aftertaste. Sansachun is made from fermenting a red fruit connected to the rose family and has a subtle fruity flavor. The average bottle will cost about 4,000 won and the alcohol content is about 14%.
Margaret’s Rating: 5/10
Bokbunja (복분자)
This is as close to wine as traditional Korean alcohols get. It’s made from blackberries and is berry (ha!) sweet. Bokbunja has a strong, sweet wine-like taste and isn’t the best mixer, so attacking a bottle alone might be a bit challenging. A bottle of this purple wonder will cost around 6,000 won and has a 15-19% alcohol content. It’s most popularly paired with fish or jjukumi (boiled and seasoned baby octopus). Bokbunja has been scientifically proven to increase testosterone levels and sperm count, but is also known as a drink for ladies who hate soju and need something more palatable, so it’s a win win for both sexes!
Margaret’s Rating: 6/10
Baekseju (백세주)
Baekseju has been produced in Korea as far back as the 17th century! A brother of sansachun, this is another Korean wonder alcohol and is a more potent form of yakju. However, they don’t taste terribly similar. Where sansachun is more sweet, baekseju is nuttier, almost almondy. The most popular way to drink baekseju is as ohshipseju, which is made when mixing baekseju and soju in equal parts. Get it? Baekseju means 100 year old liquor, and ohshipseju means 50 year old liquor! 50/50 mix! Clever! Anyway, baekseju is good to drink with pretty much all Korean meat dishes (the internet recommends boshintang, if you’re adventurous). This is the most expensive Korean alcohol you’ll buy at a convenience store, costing on average 8,000 won a bottle and containing 15% alcohol.
Margaret’s Rating: 7/10
Maeshilju (매실주)
This is probably the sweetest among the Korean alcohols. Maeshilju is made from fermented green plums. Most of the time it is sold with some of the plums right in the bottle. It’s super sweet because the plums are fermented along with brown sugar and sometimes honey. This is probably a drink best left on its own, as many Korean dishes would not match well with the intense sweetness. Try it with something more room temperature or colder, like kimbap or moolnaengmyun. A bottle of this will set you back about 5,000 won but, if you can take the sweetness, it will get you drunk with it’s roughly 14% alcohol.
Margaret’s Rating: 4/10
Hopefully now you’ll be able to have a more diverse Korean drinking experience. This is by no means a complete list of the things you’ll find and the tastes of each product do vary from brand name to brand name (though not too drastically) and even more if you explore the specialty versions. If you have a chance and some money to burn, try heading to the distillers themselves to taste these alcohols made the way they were supposed to be made. Non-package trips to the DMZ aren’t complete without visiting one of the famous soju distilleries in the area and many Korean foodies will be able to point you toward makgeolli brewers within your area.
Happy drinking! Oh, and don’t forget to check out these Korean Hangover Cures for the next day ;).
Remember to stop by Margaret’s site, margarettriesbeing.com!
What is Korean Makgeolli? — OPPA COOKS HERE
Makgeolli History
The history of Makgeolli is an old one that dates back to the Goryo Dynasty (918~1392). Also called “farmer’s wine”, it was the drink of choice for the working class as it was easily brewed at home or sold cheaply. With its long history steeped in tradition, Makgeolli has become sought-after for younger generations. This homebrew with humble origins is now a trendy Korean alcoholic beverage exported around the world with hundreds of craft brewers in Korea alone.
How to say Makgeolli 막걸리? “Mack-Gully” Alternate spelling: makkoli
How is Makgeolli made?
Traditional Makgeolli was made using Rice, Water and Nuruk fermented for a week or so. The result was an unpasteurized product with a boozy alcohol content of around 15% and naturally occurring carbonation.
Nuruk can be made from wheat, rice or barley. The grains are mixed with water, strained and formed into shapes and hung to ferment and dry (similar to Meju blocks) for 2-4 weeks. This is a fermentation starter and full of healthy bacteria.
Commercial Makgeolli is pasteurized to meet export requirements and contains additives like yeast and carbon dioxide to mimic the homemade process for a fizzy, tangy drink. Sugar is also commonly added to appeal to most drinkers. It’s also made to have a lower alcohol content (6%-9%).
How to make Makgeolli?
It is possible today to make Makgeolli at home only mixing Rice, Water and Nuruk. The ratio and type of ingredients used will result in variations in flavour: The wild nature of fermentation will guarantee it. Maangchi has a recipe for Makgeolli but keep in mind this was traditionally a casual drink made in people’s kitchens. Don’t overthink it.
Rice: You need hardened, dry cooked rice.
Make rice as usual but with little water (just about cover the rice).
Cook it only for about 30 mins.
Lay out flat (or put in dehydrator) until completely dry (3 hours).
Nuruk: Sold in packages at the store.
You can also use a Koji starter which may be more readily available. I have also seen it unconventionally made with malt (like beer).
Water: Use filtered water and make sure to sterilize your container as this will ferment at room temperature for a week.
Notes:
Leave a gap for air to circulate as fermentation will cause gases.
Stir it once a day for 3 days then leave it alone for 4-7 days.
Strain well and dilute with more water and add sugar if you like.
Store in the fridge and consume within a month (or when it starts tasting like vinegar).
Give it a stir and serve chilled.
This is just to give you an idea, there are many recipes online to follow for more exact directions.
What does Makgeolli taste like?
Makgeolli is often described as being sweet yet tangy with a light fizz. The sweetness comes from fermentation of rice (or wheat/barley whichever is used). If you use yeast, this will add sweet flavours as well. Tang and fizz comes from active bacteria that we know better as probiotic culture- think yogurt or kefir. The alcohol component just ties all these flavours together to create a smooth, palatable adult beverage.
Commercial Makgeolli is sweetened with additives and also reduces natural fermentation to reduce fermentation odours and is a much crisper, sweeter drink.
Is Makgeolli good for health?
Traditionally, as a fermented food high in carbohydrates (rice), it was very nutritional’; Providing energy to hard-working people. It was full of probiotics supporting digestive health.
Commercially available (cheap) Makgeolli is pasteurized, negating many of its probiotic effects and for today’s mostly sedentary lifestyle, it is much too high in calories to categorize it as a healthy alternative.
Does Makgeolli go bad?
Unpasteurized, home made Makgeolli may go bad after about a month. You will know because it turn to vinegar. Keep refrigerated and consume within 2-4 weeks for optimal taste.
Store-bought Makgeolli will usually have an expiry date of 1 year. Keep refrigerated and use your nose and judgement if you should toss it early.
Will Makgeolli make you drunk?
Yes, it can. With its smooth, milky flavour you may drink an entire bottle without feeling the effects. But the alcohol content is building up pleasantly in your body, so consume in moderation. It can make you think it’s not alcohol (it’s just that smooth) but it is.
Makgeolli Hangover
The Makgeolli Hangover, if you get one at all, is a gentler sort than say, the dirty head-splitting Soju Hangover. I capitalize Hangover, but really, there is no such thing as a Makgeolli hangover. Nothing that a little hair of the dog won’t fix 😎. A shot of Makgeolli with those morning pancakes? Yes, please.
Pair Up: Dishes To Savour With Makgeolli
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Makgeolli, that cloudy Korean rice wine is well-loved for its sweet-sour tanginess. It’s an integral part of Korean dining culture, with it’s own pantheon of historical breweries where techniques and terroir take centre stage.
So where does a traveler start? Here, we get Makgeolli School and Bar & Dining Magazine to list of 11 of the best makgeolli and food pairings to experience in Seoul.
Prawn jeon with Unpasteurized Tiger Makgeolli (BHD Brewery)
A combination of lightly battered pan-fried prawn jeon and pink dipping salt is paired with BHD Brewery’s Unpasteurized Tiger Makgeolli, a flavourful and fragrant makgeolli made from fermented raw rice. The faint bitterness and subtle sweetness of the makgeolli effectively cuts through the richness and fattiness of the prawns while cleansing the mouth and preparing it for the next bite. Oh! Tongyeong (Gangnam-gu Seolleung-ro 158-gil 10, B2)
Crispy beef with chili garlic sauce with Gapyeong Pine Makgeolli (Woorisool Brewery)
This sweet and spicy dish is prepared by marinating tender strips of beef tenderloin in garlic, oyster sauce and sesame oil which are then coated in a mixture of cornstarch and sweet rice flour before being fried to a crisp. The deep-fried beef nuggets are then tossed with chili oil, garlic and dried red chili peppers before being glazed with sweetened soy sauce. With its elegant nuttiness, Gapyeong Pine Nut Makgeolli — a smooth and easy-to-drink makgeolli made with newly-harvested local rice and local pine nuts. is the perfect foil for this vibrant Chinese-inspired dish.Subul (Jongno-gu Saemunan-ro 5-gil 31).
SEE ALSO: First Day I Got My Michelin Stars: Jungsik Yim of Jungsik This sweet and spicy dish is prepared by marinating tender strips of beef tenderloin in garlic, oyster sauce and sesame oil which are then coated in a mixture of cornstarch and sweet rice flour before being fried to a crisp. The deep-fried beef nuggets are then tossed with chili oil, garlic and dried red chili peppers before being glazed with sweetened soy sauce. With its elegant nuttiness, Gapyeong Pine Nut Makgeolli — a smooth and easy-to-drink makgeolli made with newly-harvested local rice and local pine nuts. is the perfect foil for this vibrant Chinese-inspired dish.
Spicy stir-fried gochujang pork belly with fresh perilla leaves with Freshwater Snail Rice Makgeolli (Yangchon Brewery)
There is perhaps no other local vegetable that complements pork quite like perilla leaf does. The grassiness of the perilla leaf cuts through the fatty pork belly, leaving the mouth fresh with hints of mint, basil and anise. Sweetened with green plum syrup, the gochujang marinade adds a pleasant kick to each bite of the rich pork meat. The dish is paired with low temperature-brewed Freshwater Snail Rice Makgeolli that has a complex depth of flavor and exquisite smoothness with an unmistakable hint of apples. It is made with newly harvested rice from Nonsan, cultivated organically through the snail farming method. Bokdeokbang (Mapo-gu Poeun-ro 8-gil 5).
Makgeolli-marinated grilled pork shoulder steaks and Neurin Maeul Makgeolli (Baesangmyeon Brewery)
Here, the pork shoulder is marinated for exactly 195 minutes in makgeolli which tenderizes and imparts a subtle note of apples to the meat. Neurin Maeul Brewery and Pub offers makgeolli at four different stages of fermentation labeled “spring”, “summer”, fall”, winter”, respectively, each with its unique tasting notes. Keep in mind that the younger the makgeolli, the sweeter it tastes. Neurin Maeul Brewery & Pub (Jung-gu Euljiro 5-gil 26, 2F).
Bubu pork bossam & Hongcheon-gang Takju (Ye-Sul Brewery)
To prepare the Bubu pork bossam, Berkshire K pork – prized for its juiciness, flavour and high fat content – is first boiled and then pan-fried to achieve extra firm texture. The pork bossam is served with a tangy tsuyu dressing spiked with garlic and wasabi and garnished with fragrant scallions sautéed in olive oil. The mildly peppery scallions bring out the natural savoriness of the Hongcheongang Takju, a full-bodied dry makgeolli with prominent notes of nuruk. The spirit is a favourite among seasoned drinkers that has a relatively high alcohol content of 12 per cent, and has that clean, dry flavour typical of makgeolli made with non-glutinous rice. Bubu 0325 (Gyeonggi-do Goyang-si Ilsandong-gu Mugunghwa-ro 93-gil 29).
Chamnamul salad and pork bulgogi with Sobaeksan Makgeolli (Daegang Brewery)
Sobaeksan Makgeolli, an old-fashioned makgeolli fermented in an 80-year-old earthenware vessel is cherished for its yoghurt-like tartness and a smooth nuttiness,. It’s a great match for Namsangol Sanchaejip’s pork bulgogi which is marinated in ground fruit and soy sauce and then pan grilled over high heat. The smoky pork bulgogi is served with a fragrant chamnamul salad lightly dressed with green plum gochujang and sesame oil. Namsangol Sanchaejip (Jung-gu Sopa-ro 93).
SEE ALSO: Korean Soups: What’s The Difference Between Guk, Tang, Jjigae and Jeongol?
Sobaeksan Makgeolli, an old-fashioned makgeolli fermented in an 80-year-old earthenware vessel is cherished for its yoghurt-like tartness and a smooth nuttiness,. It’s a great match for Namsangol Sanchaejip’s pork bulgogi which is marinated in ground fruit and soy sauce and then pan grilled over high heat. The smoky pork bulgogi is served with a fragrant chamnamul salad lightly dressed with green plum gochujang and sesame oil.
Chargrilled soy sauce-marinated pork neck with Baekryun Misty Makgeolli (Shinpyeong Brewery)
Soy sauce marinated pork neck is first pan fried and then grilled over charcoal to impart a wonderfully smoky aroma. The light yet creamy Baekryun Misty Makgeolli made with premium Haenaru rice counterbalances the richness of the pork while the mild sweetness of the beverage enhances the tartness of the pickled vegetables as well as chives that have been dressed with yuzu soy sauce.Chez Maak (Gangnam-gu Gangnamdaero 442, 2F)
Bean sprout pancake & Haechang Makgeolli (Haechang Brewery)
A crispy and savoury pancake made with a generous heaping of bean sprouts are topped with thinly sliced raw onions and almonds. The ensuing result is bite after bite of crispy crunchy nuttiness. The full-bodied Haechang makgeolli from one of the oldest breweries in Korea dating back to 1927 pleasantly counterbalances the lightness of the bean sprout pancake.NurukNamu (Jongno-gu Insadong 6-gil 13).
Grilled John Dory (White Bear Makgeolli Bar & Brewery) with Unpasteurized Omija Makgeolli (Mungyeong Brewery)
John Dory is considered a delicacy in Korea, especially in Seoul. Sourced from Busan, the fish is seasoned simply with salt and grilled whole. The fish is paired with the dark pink Unpasteurized Omija Makgeolli which offers a vibrant medley of tartness and sweetness – also great as an aperitif. White Bear Makgeolli Bar & Brewery (Gangnam-gu Apgujeong-ro 48-gil 39).
Aged kimchi pancake with Geunjeongsanseong Makgeolli (Geumjeongsanseong Brewery)
Aged kimchi leaves are rinsed, lightly dredged with flour, dipped in a six-grain batter and pan-fried until golden brown. The crispy batter helps the kimchi retain its crunchy texture even when cooked. The tartness of the aged kimchi neutralises the unmistakable acidity of makgeolli while bringing out the earthy, slightly musty scent of nuruk (a traditional Korean fermentation starter. Hidden Alley (Mapo-gu Donggyo-ro 34-gil 12).
Taebaek Mountain kimchi and warm tofu & Eunjagol Takbaegi (Euncheok Brewery)
This simple dish of tofu and kimchi is as classic as it gets when it comes to pairing food with makgeolli. Fresh handmade tofu, delivered daily from Jeongseon in Gangwondo Province, are lightly poached until just warmed through and served with kimchi sourced from Taebaeksan Mountain. This humble but delicious dish is the perfect match for Eunjagol Takbaegi, a vibrant makgeolli with plenty of natural carbonation.Pureunbyeol Jumak (Jongno-gu Insa-dong 16-gil 17-1).
Recommended reading: View more drinks stories here. This simple dish of tofu and kimchi is as classic as it gets when it comes to pairing food with makgeolli. Fresh handmade tofu, delivered daily from Jeongseon in Gangwondo Province, are lightly poached until just warmed through and served with kimchi sourced from Taebaeksan Mountain. This humble but delicious dish is the perfect match for Eunjagol Takbaegi, a vibrant makgeolli with plenty of natural carbonation.
This article first appeared on guide.michelin.co.kr and was written by Yerica Park.
How To Make, Where To Buy, Drink And The Best Brands – Be Marie Korea
Want to learn how to make makgeolli? Wondering where to buy makgeolli? Looking for the best makgeolli recipe? Longing for a great makgeolli cocktail?Want to know the makgeolli alcohol content? Learn all about makgeolli rice wine on this Korea food blog.
Makgeolli is one of the oldest alcoholic drinks in Korea dating back to the Goguryo Dynasty. It used to be the most popular alcoholic drink in the 70’s but lost its popularity due to the foreign imported liquors and beers. It is quite different from soju but the distillation process and ingredients are rather similar.
What Is Makgeolli
Makgeolli (makkeoli, makolli, 막걸리, Korean rice wine, Korean rice beer) is a very popular South Korean fermented rice drink. It looks milky white, has a sweet sparkling flavour and has an alcohol percentage of around 6-8 percent. This is a popular beverage to drink at night together with some Korean food like pajeon, fish, meat or even fruits and snacks. The Korean milky rice wine taste can be quite sweet and watery. On top of that it has a lot of health benefits.
How To Make Makgeolli
Traditional Korean makgeolli rice wine has a very long history and almost every family used to make its own version of makgeolli. As this Korean rice wine makgeolli is widely available at convenience or liquor stores, people tend not to make their own anymore.
We all know that the mass produced Korean rice liquor tastes nothing like a good homemade alcohol. It is an easy process, but does require some resting time for the fermentation process. This rice wine drink is a nice project for people who like making their own alcoholic beverages, especially as this rice wine calories are very low.
1. Makgeolli Ingredients
Makgeolli can be made with different ingredients and in different ways. Below is a basic makgeolli recipe that is perfect for first timers. Each of these ingredients can be bought individually or as a makgeolli making kit.
6 cups of rice, the best rice to use is maepssal (맵쌀) or haepssal (햅쌀). These are 2 types or rice commonly used for making makgeolli.
100 grams of wheat yeast (nuruk, 누룩). Check more info here.
1/4 – 2 cups of sugar (white sugar, honey or corn syrup). The amount depends on how sweet you want it.
1 teaspoon of dried yeast
20 cups of water
2. Makgeolli Recipe
There are different ways to prepare makgeolli, but the recipe below is for the traditional drink.
Preparations
The Korean traditional rice wine recipe starts off by washing the rice in cold water. Leave it to soak for at least 2 hours.
in cold water. Leave it to soak for at least 2 hours. Drain the rice and put it into a heavy pot (or you could even prepare it in a rice cooker and make steamed rice). Add around 4 cups of water and cook the rice like you would normally do. 15 minutes on a high fire and another 15 minutes on a low fire. Don’t forget to stir the rice once in a while when cooking.
and another 15 minutes on a low fire. Don’t forget to stir the rice once in a while when cooking. Optional: after cooking, leave the rice to dry. Put the rice in a basket and place it in a sunny place.
Mixing & Fermentation
Add all the ingredients in your onggi (Korean pot) or alternatively any other pot will work. Add the nuruk, teaspoon of dried yeast and 8 cups of water. Mix everything by hand or with a spoon. Traditionally makgeolli was mixed by hand, that’s why each Korean rice wine makgeolli had a slightly different flavour even when the same ingredients were used.
by hand or with a spoon. Traditionally makgeolli was mixed by hand, that’s why each Korean rice wine makgeolli had a slightly different flavour even when the same ingredients were used. If you are using an onggi then put a cloth over the pot and close the lid. If using any other pot or bottle, put the lid but don’t close it airtight. During the fermentation process gas is released, this needs to be able to escape the pot.
Leave the lid on for a couple of hours and stir the mix twice a day with your hands or a wooden spoon. Keep doing this for a couple of days (around 3 to 5 days). The optimal temperature to let the makgeolli rest is between 20 and 25 degrees Celsius. If the temperature is higher or lower the fermentation process will be faster or slower.
During the first days the liquid will produce a lot of bubbles. On day 4 or 5 the bubbles will almost be non-existent and the mixture will have separated. The rice will sink to the bottom and a clear liquid to the top. When this happened, the makgeolli is ready to drink.
Filter the makgeolli from the rice. This can be done by pouring the liquid into a bowl through a clean cloth (like a towel). Now you can choose to add sugar or water to make the mixture sweater or less strong.
from the rice. This can be done by pouring the liquid into a bowl through a clean cloth (like a towel). Now you can choose to add sugar or water to make the mixture sweater or less strong. Pour the strained makgeolli into plastic beer bottles or glass jars. Keep it in the fridge and shake it well before drinking.
For more details on the fermentation process, the history or each ingredient. Check out this pdf created by RDA.
3. Things To Know About Making Rice Wine
When making makgeolli it is recommended to use the traditional Korean equipment like a stoneware onggi or glass jars. This will give the Korean rice liquor so much more flavour. This can easily be bought online. Check more info here.
For straining the makgeolli use a cheese cloth and strainer, this will do the job just fine. This can be found in any kitchen shop or online. Find more info here.
4. Makgeolli Making Classes
In Seoul you’ll find many courses on how to make makgeolli. These include all the ingredients, equipment and information to make your own makgeolli in 2 hours. Perfect to take home and try a couple of days later.
2 hours course in central Seoul – learn to basics of making your own makgelli at the Susubori Academy. Check more info here.
Making rice wine class – An introduction to makgeolli followed with a tasting session and a class on how to make makgeolli. Check more info here.
5. Makgeolli Cocktail
Why not make a great makgeolli cocktail to mix it up a little. Below are some recipes ideas for mixing Korean rice wine with other ingredients to make the perfect makgeolli drink cocktail.
Makgeolli and tonic – Blend the chopped cherries with a cup of makgeolli and two soup spoons of tonic water. Add a couple of ice cubes. Use different kinds of makgeolli to change the flavour.
– Blend the chopped cherries with a cup of makgeolli and two soup spoons of tonic water. Add a couple of ice cubes. Use different kinds of makgeolli to change the flavour. Makgeolli Mimosa – Add 1/3 of rice wine, 1/3 of orange juice and 1/3 of campagne.
– Add 1/3 of rice wine, 1/3 of orange juice and 1/3 of campagne. Daiquiri Makgeolli – Blend 5 strawberries, a glass of frozen makgeolli, 2 tablespoons of sugar, a shot of white rum and 25ml of lime juice. Add a couple of ice cubes. Try looking for a light and watery makgeolli for this cocktail and any other cocktail.
Makgeolli Alcohol Content
The rice wine alcohol content is between 6 and 8 percent, especially for the commercial makgeolli. Some brands have a much small or higher alcohol content. During the fermentation process, makgeolli produces microorganisms, this makes it a probiotic product.
It is known to be boost the metabolism, reduce tiredness and improve the overall health. This is because of the high level of vitamin, fiber, acids, lactic acid bacteria, inositol and choline.
1. Makgeolli Calories
One bottle of makgeolli has an average of 350 calories. This is quite low compared to other beverages like wine (625 calories) or champagne (570 calories).
2. Makgeolli Benefits
Drinking too much of any alcohol is never good, but it is proven that the makgeolli benefits on the body are quite good. Researchers have found that the dealcoholized rice wine could have a positive effect on cancer. The size of body tumors reduce over a period of time.
Another benefit is that makgeolli helps improve the immune system, due to all the antioxidants it contains. It also seems to have an anti-bacterial effect, helps improve the skin conditions, blood circulation and metabolism.
How To Drink Makgeolli
Makgeolli is normally served in a plastic bottle, bowl with a wooden ladle or poured in a aluminum kettle. It is always served cold. The makgeolli is scooped or poured into small bowls made out aluminum or ceramics. Not in a glass or cup like other alcohols. This is because the makgeolli tends to split quickly. Check where to buy these makgeolli bowls here.
Makgeolli is best eaten together with Korean pancakes, like kimchi pajeon, seafood pajeon or other types of pajeon. It is also served with fruits or rice cakes.
Where To Buy Makgeolli
Where to buy makgeolli really depends on where you live. Do you live in Korea, then you can find makgeolli in any convenience store. When living abroad you will have to order this online.
1. Buy Makgeolli Online
Some Korean or Asian supermarkets might sell makgeolli, but buying it online is so much easier. Websites like Nanuko, Leiser’s, Geonbae sell different types of makgeolli in their webshop online. Buying rice wine in Walmart is sometimes possible.
If you know of any other places where to find rice wine please let me know in the comment section below.
2. Buy Makgeolli In Korea
Makgeolli can be bought in any convenience store, Korean supermarket and ordered at any Korean restaurant. It is very affordable with the cheapest commercial bottles going for around 1200 krw. Home brew or artisan makgeolli can be bought at the breweries or liquor stores. These are much more expensive than the commercial ones.
Makgeolli Brands
There are loads of different kinds of makgeolli brands from commercial products to home brew alcohols. Instead of learning how to make makgeolli you can just easily buy different brands and flavours. Below is a small list of our personal favourites which are widely available at convenience stores. Once opened the makgeolli needs to be stored in the fridge and has a shelf life of around 10 days (depends on the brand). Make sure to check the expiry date.
1. Supermarket Makgeolli Brands
Seoul Makgeolli – This is the most popular Korean rice liquor that is sold in convenience stores and bars across the country, not only in Seoul. It has an alcohol percentage of 6% and is rather sweet.
– This is the most popular Korean rice liquor that is sold in convenience stores and bars across the country, not only in Seoul. It has an alcohol percentage of 6% and is rather sweet. ★ Gyeongju Beopju – Our go to makgeolli, a bit more fizzy than other drinks and an alcohol percentage of 6%. This is also available abroad as it a pasteurized makgeolli.
– Our go to makgeolli, a bit more fizzy than other drinks and an alcohol percentage of 6%. This is also available abroad as it a pasteurized makgeolli. 옛날 (Old Days) – This thick Korean rice liquor is full of flavour, very smooth and fruity. The alcohol percentage is 7%.
– This thick Korean rice liquor is full of flavour, very smooth and fruity. The alcohol percentage is 7%. Gapyeong Pine Nut – A pine nut flavoured makgeolli that is very easy to drink. Similar to the others, the alcohol content is 6%.
– A pine nut flavoured makgeolli that is very easy to drink. Similar to the others, the alcohol content is 6%. Jinro Makgeolli – This is not one of the best brands but it is available abroad (especially in the US). It is non carbonated, easy to drink and a little sweet.
– This is not one of the best brands but it is available abroad (especially in the US). It is non carbonated, easy to drink and a little sweet. Banana Makgeolli – the fruit flavoured makgeollies are getting more and more popular in Korea, especially the banana one. The alcohol concentration is only 4%.
– the fruit flavoured makgeollies are getting more and more popular in Korea, especially the banana one. The alcohol concentration is only 4%. Kooksoondang Makgeolli – Kooksoondang is the name of a Korean brewery that opened in 1952. They sell different flavours like the banana or peach makgeolli.
– Kooksoondang is the name of a Korean brewery that opened in 1952. They sell different flavours like the banana or peach makgeolli. Chestnut Makgeolli – This drink has a deep chestnut flavour to it. It goes great together with pajeon (Korean pancake).
2. Artisan Makgeolli Brands
★ Boksundoga – Another one of our favourites! The best makgeolli in Korea, also called champagne makgeolli because it is a very sparkling rice wine. It is a handmade Korean rice alcohol made in a small brewery in Ulsan. Available at Lotte Department store in the liquor section. Check more info here.
– Another one of our favourites! The best makgeolli in Korea, also called champagne makgeolli because it is a very sparkling rice wine. It is a handmade Korean rice alcohol made in a small brewery in Ulsan. Available at Lotte Department store in the liquor section. Check more info here. Soola Makgeolli – A 100% homemade makgeolli without any preservatives. Check more info here.
FAQ About Makgeolli
A summery of frequently asked questions about makgeolli and how to make it.
1. Is Makgeolli Vegan?
Yes, makgeolli is completely vegan. It is made of rice, nuruk, sugar and water only.
2. Is Makgeolli Gluten Free
Yes the standard makgeolli is gluten free, but some brands use some wheat. Make sure to check the bottle label to make sure.
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Did you learn how to make makgeolli? What are your best makgeolli brands? Why do you like Korean rice wine makgeolli? Let me know in the comment section below!
Ultimate Guide to Makgeolli – Tastes and Content
Makgeolli is a Korean rice wine that was traditionally home-brewed. The complex and robust flavors of this drink pairs wonderfully with all Korean foods but most wonderfully with flavorful foods like Kimchi and Korean BBQs.
What is Makgeolli?
Makgeolli (막걸리) or Makkolli is a traditional Korean alcoholic beverage brewed from rice and a fermentation starter called nuruk 누룩. It is traditionally a ‘fast’ or ’emergency brew’ which can be ready in 7-10 days and is made in a single step fermentation (Danyangju 단양주). Traditionally this rice wine was brewed in each home and served as everyday drink as well as for special occasions like weddings.
What does Makgeolli taste like?
This Korean rice wine is a milky and often fizzy drink having a complex flavor profile that also has sweet, sour, with even a little bit of bitter tastes. It can also have a fruity, dusty, floral aroma with a bit of chalky texture. It is a great filling drink that tastes great on its own but even better with Korean food.
History of Makgeolli
This is the oldest alcoholic drink in Korean cuisine that dates back to Goryeo (고려) Dynasty (918-1320) and some say there are traces of this wine even back to the Three Kingdoms era (57 BC to 668 AD). Makgeolli is a brewed rice wine, traditionally made of just 3 ingredients: rice, water and nuruk. Nuruk is a unique fermentation starter that contains yeast and bacteria that break down the rice to produce alcohol – making this rice wine an alcoholic drink.
Makgeolli was considered a “farmer’s wine (Nongju 농주)” because of the high nutritional content and carbonation, it was a great refreshing energy drink for farmers. When I was a child, I distinctly remember seeing farmers and construction workers drinking this white colored drink in a shallow bowl (사발) every afternoon during their break.
Farmers or other labor workers (like for construction) would get quite upset 😝 if they didn’t get this drink during their snack time. I remember my mom hearing an earful from a construction worker one time when she brought them some red bean pastry and milk for snack —
“How do you expect us to do all this hard work when there’s no makgeolli!!?”
“WE NEED MAKGEOLLI to keep us GOING!!!”
Next day, makgeolli and buchimgae (pancakes) was served and all was right in the world again… 😝👍🏼😝
When I saw that scene, as a kid, I thought that they were all maybe alcoholics??!! But I realize today this was more than a simple alcoholic drink for them, it was part of daily life for these hard working Koreans. Makgeolli helped the workers regain their energy with its nutrition and health benefits to continue for another few hours before their hard day was over.
Makgeolli Alcohol Content
Commercially sold makgeolli usually contains between 6 – 9% alcohol content. Traditional brews start with 12-18% alcohol content but in recent years, companies started to dilute the original wine with water to lower the alcohol content down to 6-9% so that they could sell to a wider audience and also make it easier to export.
How to Drink and Store Makgeolli
Serve COLD (white wine serving temperature works) in small, shallow bowls or only fill cup partially
(white wine serving temperature works) in small, shallow bowls or only fill cup partially Mixed – you will usually see sediments at the bottom of the bottle. Gently mix by turning bottle upside down and up a few times.If unpasteurized, it may kind of explode. Open and close the cap, repeat to let the gas out a little at a time but not the content.
– you will usually see sediments at the bottom of the bottle. Gently mix by turning bottle upside down and up a few times.If unpasteurized, it may kind of explode. Open and close the cap, repeat to let the gas out a little at a time but not the content. Unmixed – Some prefer to drink the top clear liquid without the rice sediments. Let sediments settle to the bottom and DO NOT mix but just carefully pour the top clearer liquid out. This will also reduce calories of the drink.
– Some prefer to drink the top clear liquid without the rice sediments. Let sediments settle to the bottom and DO NOT mix but just carefully pour the top clearer liquid out. This will also reduce calories of the drink. Shelf Life – pasteurized ones are good for even few months. Unpasteurized, Saeng (Draft) ones are different. Some draft wines are good for 30 days and even up to 60 days. They all need to be refrigerated and even with refrigeration, it will continue to ferment with taste changing over time. Once opened, it is best to consume within couple days.
– pasteurized ones are good for even few months. Unpasteurized, Saeng (Draft) ones are different. Some draft wines are good for 30 days and even up to 60 days. They all need to be refrigerated and even with refrigeration, it will continue to ferment with taste changing over time. Once opened, it is best to consume within couple days. Pair with grilled meats, kimchi, kimchi pancake, bindaetteok and more.
How is Makgeolli made?
NEW!! Check out my Makgeolli recipe post if you want to make it yourself.
The basic makgeolli recipe is quite simple in concept because it just involves steaming rice then mixing the cooked rice, water (usually in 1:1 ratio) and nuruk. You brew for 7-10 days and then filter. And then you either drink it straight or dilute with water 1:1. The exact ratio of the rice, water and nuruk however, can vary from recipe to recipe. I’m currently in the process of experimenting with different recipes to come up with the best one and I’m experiencing that there are details to the technique, not just the recipe that produces different results – even if using the same recipe!!
FYI – these are 2 bottles made during a Makgeolli making class in Seoul, using the same recipe but by different people. BTW, if you are interested in makgeolli making and you get to visit Seoul, I highly recommend this class.
Name of Makgeolli Added Ingredients (besides rice, water, nuruk) Brand Saeng Makgeolli 생막걸리 Citric Acid, Lactic Acid, Glucose, Rice Flavors, Carbon Dioxide, Phenylalanine Gooksoondang (export) Uguk Saeng 우국 생 Licorice, Aspartame Gooksoondang (domestic) Guksundang Ssal Makgeolli *pasteurized 국순당 쌀 막걸리 – 무 아스파탐 High fructose corn syrup, Citric acid, Lactic acid, Carbon dioxide Gooksoondang (export) Yidong Ssal Makgeolli 이동 쌀 막걸리 Aspartame,(pasteurized) Yidong Seoul Jangsu Saeng Makgeolli 서울 장수 생 막걸리 Maltooligosacharide, Red Ginseng, Aspartame, Citric Acid Seoul Jangsu Wolmae Ssal Makgeolli 월매 생 막걸리 Maltooligosacharide, Aspartame, Citric Acid(pasteurized) Seoul Takju Horangyi Saeng Makgeolli 호랑이 생 막걸리 Yeast, Lactic Acid, Erythritol Baehyejeong Neurin Maeul 느린마을 Yeast Baesang Myeonjuga Go (고) aka Yetnal (옛날) Fructose, Yeast Gooksoondang (domestic) Boksundoga 복순도가 Starch Syrup, Aspartame Boksundoga Dameun 담은 High Fructose Corn Syrup, Enzyme 1932Pocheon Handmade Makgeolli None (*Sweet Rice instead of Rice) Sulawon Makgeolli brands and Ingredients
** NOTE, the content may be different for exported versions and they may also change with time. Please reconfirm the content before you buy or drink.
As of 6/4/2018 I have confirmed (via phone call to headquarters!! – yes, the things I do for you all!) that all exported wines by Gooksoondang no longer contain Aspartame!!! But I couldn’t confirm whether it was the case for domestic wines…
The above table is roughly ordered in terms of their price (in Korea). The last 3 makgeolli’s are from craft breweries that claim to use no Aspartame and only good quality ingredients. And their price shows it as they are all about 10 times (yes! 10 times!!) more expensive than the first 6, ranging around $1-2 in Korea. The middle 3 range around $2-4.
Makgeolli Health Benefits
If made the traditional way with no pasteurization, makgeolli has great health benefits. The major benefit is that makgeolli (if not pasteurized) has tens of millions of live cultures in just 1 ml. In addition, it is high in fiber, vitamin B, C and low in cholesterol. However, it is also high in carbohydrates which results in about 54 kcal for 100 ml.
The higher calorie content was actually a good thing in the old days when Koreans didn’t have a high calorie diet. Note that the live cultures exist only in Saeng (Draft) Makgeolli 생막걸리 and NOT in any that say Salgyeun Takju 살균탁주. If it doesn’t say it’s Saeng 생, it could well be pasteurized. A very good reason why you want to make your own at home if you cannot get unpasteurized ones.
Until recently, almost all bottled makgeolli’s had added sweeteners like Aspartame. Although Aspartame has so far been determined to be safe and has not been shown to have any adverse health effects, many Koreans have started to criticize the use of Aspartame in these drinks. Due to this new trend, there are now many companies and craft breweries in Korea that make makgeolli without Aspartame or other artificial ingredients. In my table below, you will see that there are a few that do not include any artificial or unhealthy sweeteners. And to me, these few are not only better quality but also taste the BEST.
Makgeolli Taste Profiles
Name of Makgeolli Sweet Sour Fizzy (Less = 1, More = 5) Body (Thick =1, Light = 5) Saeng Makgeolli
3 2 4 3 Uguksaeng 3 2.5 3.5 2.5 Guksundang Ssal Makgeolli 3 2 1 3 Yidong Ssal Makgeolli 3 1 1 3 Seoul Jangsu Saeng Makgeolli 2 3 3 3 Wolmae Ssal Makgeolli 3 2.5 3 3 Horangyi Saeng Makgeolli 4 1 2 4 Neurin Maeul 3 1 3 2 Yetnal 2 2 1 2
Boksundoga 2 3 5 2 Dameun 3 1 1 2 Handmade Makgeolli 2 3 3 2
These taste profile sources are from a Korean site called http://www.jurojuro.com/ except for Handmade Makgeolli which does not appear in the site since it is quite new and is not sold at stores but only at select Makgeolli bars. So those numbers are based on my recollection of how it tasted.
What are my favorites?
My top 3 would be Go, Handmade and Boksundoga. In terms of taste only, Handmade by Sulawon is by far the most delicious, robust and complex. It tastes truly homemade and the ingredients are just simply 3. But it is not cheap. Also is not available widely even in Korea.
Boksundoga is quite fabulous in that it tastes like Makgeolli champagne. I LOVE fizzy drinks so this was a very fun drink to have. But I was disappointed to learn that it contained Aspartame and the price is high – in the $10 range.
Kooksoondang‘s Go/Yetnal wins the #1 SPOT for both my husband and I, because it is dry and not sweet, has a wonderful fruity but also musty, a little sour with a full body. It’s not very sparkly though..
Now, I know none of the above are available in the US. In the US, our favorite is Kooksoondang Saeng Draft Makgeolli 국순당 생 막걸리 (the green bottle). It is a bit on the sweeter side but it is fully live with active cultures and has a good balance of flavors. If there’s one thing I would recommend is that you avoid the pasteurized 살균탁주 since it has no big health benefits. The taste is smoother though, it’s always up to you. 😉
Well, it was a lot of work but I hope you find this info useful. Please let me know how you like it and share with your friends if you can! Please stay tuned for my upcoming post on how to make makgeolli and my recent trip to Seoul.
Geonbae! 건배! Cheers!
XOXO ❤🍻 , JinJoo
A Tasty Guide to Drinking Makgeolli in Korea
A Tasty Guide to Drinking Makgeolli in Korea
Exploring the distinct Korean culture is one of the essential activities that many travelers engage in. When we talk about Korean culture, the one that is so closely related to our everyday life is perhaps the drinking culture. Whether you are studying or working in Korea, drinking is something that you can not escape. Of course, ‘soju’ (소주), with its iconic green glass bottle is definitely a representative drink that you never fail to see at any drinking session. However, another traditional liquor in Korea – ‘makgeolli’ (막걸리) – also remains everyone’s favorite and thus an important part of the Korean culture. With its origin going back to the ancient Korean society, makgeolli in today’s Korea conjures up an image of both tradition and modernity with new flavors and types being constantly produced. For many, the freezing winter is the best season for this milky and tender flavor of makgeolli, and this is why Expat Guide Korea has prepared this complete and tasty introductory article on drinking makgeolli in Korea.
Photo: 중앙일보
What is Makgeolli
Makgeolli is a very traditional Korean rice wine that the Korean people have long home-brewed. Made from a surprisingly simple combination of rice, water, and nuruk, this milky and cloudy Korean liquor is also referred to as ‘takju’ (탁주), which translates to something like ‘opaque or cloudy wine’.
With an average ABV of 6 – 8 %, makgeolli is loved by a wide segment of the Korean population regardless of gender and age. It is much weaker and tenderer than another alcoholic beverage that represents Korea – soju – and is usually sold in large 750 ml plastic bottles for around 4,000 – 6,000 KRW at local convenience stores and supermarkets.
Summarising makgeolli’s taste in a few lines of words is demanding. Some find makgeolli very sweet and tender while others feel the fizziness and thickness from drinking it. After all, the taste of makgeolli depends on various key ingredients that are blended and mixed together to make this Korea’s iconic liquor.
Makgeolli is also said to have numerous health benefits. Makgeolli, when made according to traditional recipes and brewing procedures, is rich in various nutritions that are key to maintaining a healthy lifestyle, such as fiber, vitamin B, and vitamin C to name a few. Although you have to be mindful of the high amount of carbohydrates contained in a single makgeolli bottle, this explains why it is customary in Korea to drink makgeolli after a few hours of tough mountain hiking.
Brief History of Makgeolli
While makgeolli continues to develop with new kinds of flavors and tastes being produced in contemporary Korean society, the history of this iconic national drink is said to date back over 2,000 years. Being the most traditional drink in the country, the very first appearance of makgeolli is believed to have been during the Goryeo Dynasty (고려: 918 – 1392). During this era, makgeolli was referred to as ihwa-ju, which means pear blossom alcohol, and it was a special seasonal drink that was produced when pear trees were in full bloom.
Because of the specific ingredients (i.e. rice, nuruk, water) that are commonly and traditionally used to make makgeolli, this Korean drink back then was considered a drink full of nutrition, carbonation, and energy. As such, makgeolli was also affectionately known as ‘farmer’s drink or wine’ (농주) and played a crucial role in helping farmers, peasants, and other blue-collar workers stay on top of their health. This also means that makgeolli was an item that was representative of a division between different social classes in ancient Korean society.
How to Make Makgeolli: Makgeolli Ingredients and Brewing
A scene from a makgeolli procedure. Photo: Korea Tour Information
In contemporary society, we might not even have to think about how things are made when you can just go to a convenience store or supermarket to buy them. However, makgeolli is a type of drink that is still popularly homemade by many businesses and even households.
As explained above, makgeolli in general is made of a simple combination of rice, water, and nuruk (누룩). Nuruk is a name for a traditional fermentation starter in Korea. This white-ish fermentation starter is made of yeasts, barley, koji mold spores, various bacteria, and so on, and has historically been used in many regions in Korea.
Having explained what is inside a bottle of makgeolli, let’s quickly look at how this drink is actually made. In fact, making makgeolli involves quite a simple process. All you need to prepare is steamed rice and water, which you want to mix well to make a basis for makgeolli. The most commonly used ratio for this process is 1:1 although it can vary between different recipes and individual preferences. Then, you just need to add nuruk to the steamed rice and water to complete the chemistry. Once added, nuruk functions to dissolve the starch inside the rice into sugar and alcohol.
You are recommended to keep this brewing process going for one to two weeks and then your first makgeolli making is complete! One thing you would like to keep in mind during this stage of makgeolli making is the brewing environment. If the room is too cold, the fermentation process cannot begin. If it is too warm (25°C is a common benchmark used), the concoction of different ingredients will quickly transform into sour vinegar. One little miscalculation can ruin the entire fermentation process. This is why many makgeolli making companies treat makgeolli as a living orgasm – something that needs to be constantly taken good care of. Once the brewing process is done, filter your makgeolli to remove rice that is left inside. Have a sip and if the taste appears too strong and thick, you can add a small amount of water to adjust it to your liking.
Makgeolli Brands and Flavour
Jipyeong (지평)
Jipyeong makgeolli is also available in different types. Photo: 지평주조
Although it’s only been a few years since its debut in 2015, Jipyeong makgeolli has become a leading brand in Korea’s alcohol industry. Jipyeong’s low ABV, which stands at 5%, means that it tastes smooth and tender, and is easy for anyone to take a sip and fall in love with it. While most makgeolli brands tend to use nuruk produced from rice, Jipyeong’s product is made of wheat-based nuruk, which helps maximize its quality.
Haechang (해창)
Photo: 한국경제
Another plain makgeolli that is loved by a large segment of the Korean population is Haechang. Using fresh rice and nuruk from fertile South Jeolla Province, Haechang makgeolli offers a luxurious experience in which you can indulge yourself in its thickness and richness. Haechang is also available in different levels of alcohol content (i.e. 6%, 9%, 12%), and Expat Guide Korea recommends the middle one for those who have never tried a cup of makgeolli.
Kooksoondang – Rice makgeolli Peach Flavour (국순당 – 피치로 피치올려)
Photo: 인사이트
In addition to traditional plain flavors, there are so many new kinds of makgeolli flavors that are designed for the young generation. And among the many flavored makgeolli, Kooksoondang’s peach flavored rice makgeolli is exceptionally popular even for those who do not consume alcohol regularly. With a very soft peachy ending and a very low ABV, many describe that this peach flavored makgeolli tastes ‘just like a soft drink’.
Woorisool Rice Makgeolli Chestnut Flavour (우리술 톡쏘는 알밤동동)
Photo: 우리술 Facebook
Koreans love to use chestnuts in any Korean dishes, and makgeolli is no exception. At a glance, a combination of sweet chestnuts do not seem to go well with makgeolli’s sourness but give it a go and you will find yourself addicted to this Woorisool’s chestnut flavored makgeolli. While it has a 6% ABV, it is easy to drink and tastes less fizzy than conventional makgeolli.
Great Makgeolli and Food Pairings
Photo: The Korea Herald
Unlike soju which tends to have a clear division of likes and dislikes, makgeolli is a smooth and easy drink that appeals to a wider segment of the population. However, everyone seems to agree on one point – makgeolli is an amazingly filling and appetizing liquor that goes magically well with Korean food.
When you are out for a night of makgeolli, you cannot miss the most common side dish that refines the taste of this Korean drink – pajeon (파전/ Korean pancake). The fizziness and sweetness contained inside makgeolli go amazingly with battered and lightly oily fresh Korean pancakes. Among thousands of kinds of Korean pajeon, Expat Guide Korea recommends seafood pajeon (해물파전) and Kimchijeon (김치전) if you are torn as to what to choose!
As surprising as it may appear, makgeolli and vegetables make a great paring too. Perilla leaf or ‘kkaennip’ (깻잎) is a representative example of a Korean vegetable whose taste and texture are well complemented by a glass of makgeolli. ‘Bulgogi’ (불고기/ grilled beef or pork) wrapped with kkaennip is a great match with makgeolli. The acquired taste of the Korean perilla leaf which is quite grassy and minty becomes a refreshing appetizer when eaten together with bulgogi that is slightly oily and greasy alone. And if you put a spoonful of gochujang (고추장/ sweet and spicy chile paste), even better as you can take the depth of makgeolli’s flavor to another level.
As you might have guessed, makgeolli’s sweetness and softness make it a perfect match for spicy food too. As such, many restaurants that sell makgeolli serve dishes like kimchi-jjigae (김치찌개) and dak bokkeum-tang (닭볶음탕/braised spicy chicken).
Popular Makgeolli Bars in Seoul
Damotori Makgeolli (다모토리히읗) – Yongsan-gu, Seoul
Map: Damotori Makgeolli (다모토리히읗)
If you are looking for a place where you can have a taste of authentic Korea, look no further! Located at the heart of Yongsan-gu, Damotori Makgeolli offers a variety of different makgeolli for customers to try. Damotori also has its own brew called ‘cocktail makgeolli’ that goes beyond the definition of traditional makgeolli. Keep in mind that the place is quite small with around 15-20 seats so we’d recommend in order to avoid peak hours on weekends to avoid hours of waiting.
Makgeolli Salon (막걸리 싸롱) – Mapo-gu, Seoul
Map: Makgeolli Salon (막걸리 싸롱)
If you want to go cheaper but still do not want to compromise on the quality of makgeolli and food, Makgeolli Salon’s got your back. Located in the young, vibrant neighborhood of Hongdae, Makgeolli Salon has an all-you-can-drink menu that is offered at a cost as low as around 6,000 KRW. In addition to the all-you-can-drink menu, Makgeolli Salon also offers a wide selection of the best makgeolli brews from different regions of Korea, making this bar a perfect place for makgeolli tasting.
Yumongmin Nomad (유목민노마드) – Jongno-gu, Seoul
Map: Yumongmin Nomad (유목민노마드)
When you hear the term ‘makgeolli’, you might think of very traditional restaurants that might initially appear hard for non-Koreans to try. If that’s the perception you have towards makgeolli bars, visiting Yumongmin Nomad will completely change your idea. Nestled in the calm and peaceful neighborhood of Jongno-gu, Yumongmin Nomad is considered one of the best makgeolli bars that are continuously visited by not only local Korean residents but also foreigners. Its modern and trendy interior certainly distinguishes Yumongmin Nomad from other conventional makgeolli bars. Yet, focusing purely on its modern architecture and atmosphere fails to capture what this amazing makgeolli restaurant has to offer. Yumongmin Nomad cooks side dishes that add spice to makgeolli, with products that use tofu (i.e. tofu and kimchi, tofu with perilla oil, etc.) being its signature dishes.
Yeondaepo (민속주점 연대표) – Seodaemun-gu, Seoul
Map: Yeondaepo (민속주점 연대표)
If you are an experienced resident in Korea and are on the hunt for a more authentic, local atmosphere, you will fall in love with Yeondaepo. Located in the drinking streets around Sinchon station, Yeondaepo is always filled with students from nearby universities who flock to this bar to destress from their busy student lives. Because of its location being in the heart of a student town, Yeondaepo offers not only traditional plain makgeolli, but also flavored ones that young students fancy. Some of the most popular makgeolli flavors include blueberry, honey, and strawberry, and you can enjoy each one of these new tastes at a surprisingly low cost. If you get to visit this energetic makgeolli bar, make sure to order their homemade pajeon.
[Weekender] Hottest makgeolli variations leading old spirit’s revival
Feel like you’re missing out on the evolution of makgeolli?
Don’t worry. The following are some of the hottest brews now for you to catch up with the ongoing revival of South Korea’s oldest booze. The selection is based on recommendations from industry insiders as well as sales tallies from traditional liquor shops.
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1. Haechang
Made from freshly harvested rice, glutinous rice and nuruk (a fermentation starter) from Haenam, South Jeolla Province, this premium makgeolli took the No. 1 spot in a ranking compiled by an association of traditional liquor bars based on sales figures.
It comes in three different bottles with alcohol content levels of 6, 9 and 12 percent. Taste also differs considerably.
The 12 percent variety was described as “thick,” “grainy” and “full-bodied.” One person praised it as the best makgeolli ever made, with its hefty price tag — 14,800 won ($12.60) for a 900-milliliter bottle — the only and biggest weakness.
“I found Haechang’s richness and thickness to be quite appealing,” said Lee Jin-ah.
2. Sami Inju
Made with bedrock water from 250 meters underground in Jangseong, South Jeolla Province, Sami Inju was among the first premium makgeolli to hit shelves, priced at 5,000 won for a 750-ml bottle.
Its unique bottle design stands out among the pack. With 8 percent alcohol by volume, it has no artificial or imported ingredients. Honey and apple extract add sweetness. The taste was described as “light,” “effervescent” and “fruity.”
“The taste was nice and fruity, but it was a bit chalky, especially after drinking,” said a British makgeolli fan in Korea.
3. Boksoondoga
Billing itself as the “Dom Perignon of makgeolli,” Boksoondoga paved the way for what now forms the genre of sparkling makgeolli.
Based in Ulsan, the namesake brewery was started by brothers Kim Min-kyu and Kim Min-kook, who used their grandmother’s recipe for a refreshingly fizzy libation.
It retails at 12,000 won per 935-ml bottle, has an alcohol content of 5 percent and contains some artificial sweeteners.
As for key characteristics of Boksoondoga, many said it was nicely carbonated, while others had the impression that it was a little too sour.
“For me, this is the kind of spirit that I would keep in the refrigerator and take a sip in the evening,” said Lee Youn-ju.
4. Ehwa Baekju
Ehwa Baekju has its roots in Boksoondoga, as it was started by former staff of the brewery.
Like Boksoondoga, it is naturally carbonated, requiring time and patience when opening the bottle. Brewers advise opening it just a little, allowing the fizz to seep out, then closing it. They say to repeat this process four or five times before serving.
Ehwa Baekju gives a similar first impression of refreshing fizz. It is described as having a good balance of sweet and sour.
“This is by far my favorite. Refreshing like a Champagne, but with a well-built makgeolli taste,” said Lee Sun-min, who prefers low-alcohol drinks.
It is priced at 12,000 won per 940-ml bottle and has an alcohol content of 6 percent.
Mass-market brands
1. Jipyeong
Jipyeong is one of the biggest success stories in the current makgeolli scene.
Jipyeong came second, after Haechang, in traditional liquor bars’ combined sales tally. It costs around 1,700 won.
The person who described Haechang as the most ideal said Jipyeong is a version with mass appeal.
2. Insaeng
Having debuted in 2015 as the first low-alcohol makgeolli at 5 percent, this brand has logged exponential growth over the past few years, making waves in the low-end category of the market. Sales for Jipyeong Brewery rose from just 2.8 billion won in 2014 to 16.6 billion won last year. Unlike most types of makgeolli, which use rice-based nuruk, Jipyeong sticks to wheat-based enzymes, like the ancestors did before rice nuruk took over.Jipyeong came second, after Haechang, in traditional liquor bars’ combined sales tally. It costs around 1,700 won.The person who described Haechang as the most ideal said Jipyeong is a version with mass appeal.2. Insaeng
The first new product in 22 years from Seoul Takju, the maker of Jangsu Makgeolli which holds 40 percent share of the market, Insaeng saw impressive sales over a four-month period in excess of 1 million bottles. This, according to industry experts, is a remarkable feat.
Targeted at younger consumers who drink less but go for higher quality, Insaeng is evaluated as having softened the tangy and citrusy taste of Jangsu, though, depending on preference, some may find it bland and less appealing.
3. Neulin Maeul (Slow City)
Baesangmyun Brewery’s signature Neulin Maeul is, as the name suggests, a low-end version of craft makgeolli with an emphasis on the fermentation process.
Priced at around 2,300 won, this brand has a solid fan base, with Neulin Maeul Brew Pubs, a franchise of trendy bars that serve house-brewed makgeolli, increasing its presence in and around Seoul.
Neulin Maeul is recommended by traditional liquor specialist Lee Ji-min for having no artificial sweeteners and being brewed in a traditional way.
By Lee Sun-young
Top 26 Best Korean Makgeolli Top Answer Update
Ranking 12 CRAZY Flavors of Makgeolli – Korean Rice WINE! (One Made Me Gag!)
Ranking 12 CRAZY Flavors of Makgeolli – Korean Rice WINE! (One Made Me Gag!)
Creatrip: The Ultimate 2021 Guide To Korean Rice Wine Makgeolli
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Summary of article content: Articles about Creatrip: The Ultimate 2021 Guide To Korean Rice Wine Makgeolli iCing Makgeolli (아이싱 막걸리) comes in a can! In our opinion, of all the fruit makgeolli, this was the best by far. We recommend this for those that are … …
Most searched keywords: Whether you are looking for Creatrip: The Ultimate 2021 Guide To Korean Rice Wine Makgeolli iCing Makgeolli (아이싱 막걸리) comes in a can! In our opinion, of all the fruit makgeolli, this was the best by far. We recommend this for those that are … Creatrip: Still only drinking soju and beer? Try makgeolli, a traditional Korean alcohol that comes in various flavors.
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Still only drinking soju and beer Try makgeolli a traditional Korean alcohol that comes in various flavors
Jangsu Makgeolli장수 막걸리
Daebak Makgeolli대박 막걸리
Uguksaeng Makgeolli우리쌀로 빚은 우국생 막걸리
Boksoondoga복순도가
Songsan Grape Makgeolli 송산 포도 생 막걸리
Kook Soon DangBanana Makgeolli국순당 쌀 바나나(바나나에 반하나)
Kook Soon DangPeach Makgeolli 국순당 쌀 복숭아(피치로 피치올려)
Chestnut Makgeolli톡 쏘는 알밤동동 막걸리
Gapyeong Pine Nut Makgeolli 가평 잣 막걸리
iCing Makgeolli아이싱 캔 막걸리
Best Food Pairings
Creatrip: The Ultimate 2021 Guide To Korean Rice Wine Makgeolli
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Makgeolli | How To Make, Where To Buy, Drink And The Best Brands – Be Marie Korea
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Summary of article content: Articles about Makgeolli | How To Make, Where To Buy, Drink And The Best Brands – Be Marie Korea Want to know the makgeolli alcohol content? Learn all about makgeolli rice wine on this Korea food blog. Makgeolli is one of … …
Most searched keywords: Whether you are looking for Makgeolli | How To Make, Where To Buy, Drink And The Best Brands – Be Marie Korea Want to know the makgeolli alcohol content? Learn all about makgeolli rice wine on this Korea food blog. Makgeolli is one of … A full guide to Makgeolli. Where to buy, drink and how to make makgeolli. Including the best makgeolli brands, recipes and Korean rice wine bars.
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What Is Makgeolli
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Makgeolli Alcohol Content
How To Drink Makgeolli
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Makgeolli Brands
FAQ About Makgeolli
Makgeolli | How To Make, Where To Buy, Drink And The Best Brands – Be Marie Korea
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Ultimate Guide to Makgeolli – Tastes and Content – Kimchimari
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Summary of article content: Articles about Ultimate Guide to Makgeolli – Tastes and Content – Kimchimari Makgeolli is a Korean rice wine that was traditionally home-brewed. The complex and robust flavors of this drink pairs wonderfully with all … …
Most searched keywords: Whether you are looking for Ultimate Guide to Makgeolli – Tastes and Content – Kimchimari Makgeolli is a Korean rice wine that was traditionally home-brewed. The complex and robust flavors of this drink pairs wonderfully with all … Makgeolli is a traditional Korean rice wine that was traditionally home brewed. The complex and robust flavors of this drink pairs wonderfully with all Korean foods.
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What are the Best Makgeolli Brands? – Makgeolli Friends
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Most searched keywords: Whether you are looking for What are the Best Makgeolli Brands? – Makgeolli Friends What are the Best Makgeolli Brands? · Neurin Maeul Makgeolli “Slow village” – 느린마을 막걸리 · Haechang Makgeolli – 해창 막걸리 · Sobaeksan … What are the best makgeolli brews? We curated a list of the top makgeolli brands. The list only includes “draft” makgeolli, i.e. fresh makgeolli that was not pasteurized yet.
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Neurin Maeul Makgeolli “Slow village” – 느린마을 막걸리
Boksoondoga Makgeolli – 복순도가 손막걸리
Haechang Makgeolli – 해창 막걸리
Gapyeong Pine Nut Makgeolli – 가평 잣 생막걸리
Gongju Chestnut Makgeolli – 공주알밤막걸리
Song Myeong Seob Makgeolli – 송명섭 막걸리
Horangi Tiger Makgeolli – 호랑이 생막걸리
Ureongi Ssal Makgeolli – 우렁이 쌀막걸리
Yetnal Makgeolli – 옛날막걸리 古
Ehwaju Makgeolli – 이화주
Sobaeksan Makgeolli – 소백산 막걸리
Ehwabaekju Makgeolli – 이화백주
Jipyeong Makgeolli – 지평 생막걸리
Geumjeong Mountain Fortress Makgeolli – 금정산성 막걸리
Eunjagol – 은자골 탁배기
Omija Makgeolli – 오미자 생막걸리
Hongcheon Gang Makgeolli – 홍천강 탁주
White Lotus Makgeolli – 백련 막걸리 미스티
Yeonyeop Saeng Takju – 연엽 생탁주
Homo Ludens – 호모루덴스
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Makgeolli: How Korean rice wine is stepping out of soju’s shadow | CNN Travel
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Summary of article content: Articles about Makgeolli: How Korean rice wine is stepping out of soju’s shadow | CNN Travel “You know the saying, ‘alcohol consumes men?’ It was like that.” Makgeolli, the milky and often sweet traditional rice wine from Korea, was … …
Most searched keywords: Whether you are looking for Makgeolli: How Korean rice wine is stepping out of soju’s shadow | CNN Travel “You know the saying, ‘alcohol consumes men?’ It was like that.” Makgeolli, the milky and often sweet traditional rice wine from Korea, was … A new generation of Korean entrepreneurs is taking makgeolli, a sweet and milky Korean rice wine, global.foodanddrink, Makgeolli: How Korean rice wine is stepping out of soju’s shadow – CNN
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A Tasty Guide to Drinking Makgeolli in Korea | Expat Guide Korea
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Summary of article content: Articles about A Tasty Guide to Drinking Makgeolli in Korea | Expat Guide Korea Popular Makgeolli Bars in Seoul · Damotori Makgeolli (다모토리히읗) – Yongsan-gu, Seoul · Makgeolli Salon (막걸리 싸롱) – Mapo-gu, Seoul. …
Most searched keywords: Whether you are looking for A Tasty Guide to Drinking Makgeolli in Korea | Expat Guide Korea Popular Makgeolli Bars in Seoul · Damotori Makgeolli (다모토리히읗) – Yongsan-gu, Seoul · Makgeolli Salon (막걸리 싸롱) – Mapo-gu, Seoul. A Tasty Guide to Drinking Makgeolli in Korea , , , ,
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What is Makgeolli
Brief History of Makgeolli
How to Make Makgeolli Makgeolli Ingredients and Brewing
Makgeolli Brands and Flavour
Great Makgeolli and Food Pairings
Popular Makgeolli Bars in Seoul
A Tasty Guide to Drinking Makgeolli in Korea | Expat Guide Korea
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Summary of article content: Articles about Busan’s Best Makgeolli Bars Busan’s Best Makgeolli Bars ; Jangseunggol (장승골) ; Sulgotgan (술곳간) ; Joseon Kalguksu (조선칼국수) ; Dragon Dream (용꿈) ; Deokbeon-eh (덕분에). …
Most searched keywords: Whether you are looking for Busan’s Best Makgeolli Bars Busan’s Best Makgeolli Bars ; Jangseunggol (장승골) ; Sulgotgan (술곳간) ; Joseon Kalguksu (조선칼국수) ; Dragon Dream (용꿈) ; Deokbeon-eh (덕분에). Here are some of the city’s best places to get your makgeolli fix.
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What brand of makgeolli is the best? – studiodessuantbone.com
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Summary of article content: Articles about What brand of makgeolli is the best? – studiodessuantbone.com Artisan Makgeolli Brands Boksundoga – Another one of our favourites! The best makgeolli in Korea, also called champagne makgeolli because it is a very … …
Most searched keywords: Whether you are looking for What brand of makgeolli is the best? – studiodessuantbone.com Artisan Makgeolli Brands Boksundoga – Another one of our favourites! The best makgeolli in Korea, also called champagne makgeolli because it is a very …
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Creatrip: The Ultimate 2021 Guide To Korean Rice Wine Makgeolli
Source: Boksoondoga In a previous blog , we introduced sweet alcoholic beverages that Koreans love. We received a lot of great feedback so today we’re back with another guide to traditional Korean alcohol, makgeolli (막걸리) which is rice wine. If you already tried soju and beer, but haven’t tried makgeolli (막걸리) yet, read on to learn more about the different types and recommended food pairings. You can also check out our Korea’s Drinking Culture blog, and the best Soju Flavors In 2021! Jangsu Makgeolli 장수 막걸리 Source: www.koreawine.co.kr Alcohol Content: 6% When thinking about makgeolli, this is the top brand makgeolli (막걸리) that Koreans think of and prefer. Our parents love this brand too. It’s very fizzy, so it has a very refreshing taste. Since it’s a brewed rice wine, it has a high nutrition content and carbonation. Source: Instagram @pjy_0120 This drink is best served cold and is very easy to drink. It’s the perfect drink after a hard day at work on a rainy day. We usually like to add fruit and jam to make a cocktail. An important thing to note is the caps of the bottles. Some are bottles have green caps and some have white caps. The makgeolli with green caps are made from Chinese rice, and the white caps are made from Korean rice. Daebak Makgeolli 대박 막걸리 Source: Kooksoondang (국순당) Alcohol Content: 6% This brand is widely enjoyed by our friends! Daebak Makgeolli (대박 막걸리) is very smooth and the taste is pretty typical. We find that it’s light and not overly sweet, but also quite dry. Source: Kooksoondang (국순당) It doesn’t taste much different from the previous Jangsu Makgeolli (장수 막걸리). There’s only a very subtle difference. This brand is a little less carbonated and a little drier. If Jangsu Makgeolli (장수 막걸리) is more popular among the older generation, we would say that Daebak Makgeolli (대박 막걸리) is more popular among the younger generation! Uguksaeng Makgeolli 우리쌀로 빚은 우국생 막걸리 Source: Kooksoondang (국순당) Alcohol Content: 6% This is our personal favorite! We don’t like the thick and dry taste that most other brands have. But this drink doesn’t have that taste! It’s very clean and smooth. We definitely recommend it for those that don’t like the taste of makgeolli (막걸리). Source: Instagram @choi_miyoung _ Since the taste is quite different from other typical makgeolli (막걸리), those who aren’t used to it may find it strange. There are some people that find this drink tasteless, like drinking plain water. This brand is recommended for the younger generation, we remember during our college years, we mostly drank from this brand! Boksoondoga 복순도가 Source: Boksoondoga Alcohol Content: 6.5% Boksoondoga (복순도가) is a fancier makgeolli (막걸리) brand that uses 100% Korean rice and traditional brewing methods. Unlike other brands, it’s highly recommended to NOT shake the bottle before opening it due to its high carbonation. This Korean traditional drink is sweet and fizzy! As a lover of sparkling wine, we were pleasantly surprised by the taste. Source: Boksoondoga It comes in a pretty big bottle and is the perfect drink to pair with Korean traditional food such as pajeon (파전), which is a Korean-style pancake made from eggs, wheat flour, rice flour, scallions, and other types of seafood. Songsan Grape Makgeolli 송산 포도 생 막걸리 Source: baedoga.co.kr Alcohol Content: 6% From now on we’ll be introducing fruit makgeolli (과일 막걸리) in various flavors! As the name suggests, this drink contains grapes that make it sweet and delicious. Source: Instagram @ apricotflower The grape scent is strong and it’s the type of alcohol you want to drink with a straw! It tastes like a great mixture of grape juice and makgeolli (막걸리). We thought it would taste a little weird, but it was a lot tastier than we thought! Kook Soon Dang Banana Makgeolli 국순당 쌀 바나나 (바나나에 반하나) Source: Kooksoondang (국순당) Alcohol Content: 4% Next is the banana-flavored makgeolli (막걸리). As soon as you open the lid, it smells like banana milk! We had a feeling it was going to be delicious. Source: Kooksoondang (국순당) We found it delicious but we wouldn’t recommend it. The first glass was delicious and smooth. But as we kept drinking, we felt like it was too sweet. If an alcoholic beverage is too sweet, it’s hard to keep drinking. So we only recommend it for those that don’t like alcohol and just want to try a glass. Kook Soon Dang Peach Makgeolli 국순당 쌀 복숭아 (피치로 피치올려) Source: Kooksoondang (국순당) Alcohol Content: 3% After the banana makgeolli (바나나 막걸리) gained a lot of attention, the peach makgeolli (복숭아 막걸리) was released! When we tried it, it tasted like a mixture of peach drink and makgeolli (막걸리). Source: Instagram @ nys032 If you found the banana flavor delicious, but too sweet, the peach flavor is less sweet but less delicious. That doesn’t mean that it’s bad! We think it just depends on your personal preference. This makgeolli has a very low alcohol content, only 3%, so we recommend it for those that can’t drink a lot. Chestnut Makgeolli 톡 쏘는 알밤동동 막걸리 Source: woorisool.kr Alcohol Content: 6% We were pleasantly surprised by how great this tasted! This makgeolli is sweet, refreshing, and there’s a savory taste of chestnut at the end which all go well together. Source: Instagram @yej.s It’s perfect for those that have a sweet tooth, but it’s not overly sweet that it’ll make you sick. We recommend this for those who want to try makgeolli (막걸리) but don’t want to try the fruity ones. Gapyeong Pine Nut Makgeolli 가평 잣 막걸리 Source: Koreamakgeolli.com Alcohol Content: 6% Jat (잣) is Korean for pine nut. So it’s no surprise that the drink will taste nutty which can be off-putting for some people. As soon as you open the bottle, you will smell pine nuts and it’s sweeter than most other drinks. Source: 사진여행가 승욱 Naver The pine nut flavor is quite subtle and hard to notice when drinking. But it does have a strong aftertaste! We would recommend this drink for those who like nutty flavors, but if you’re looking for a typical makgeolli (막걸리), you can feel free to skip this one. iCing Makgeolli 아이싱 캔 막걸리 Source: Kooksoondang (국순당) Alcohol Content: 3~4% iCing Makgeolli (아이싱 막걸리) comes in a can! In our opinion, of all the fruit makgeolli, this was the best by far. We recommend this for those that are trying makgeolli for the first time and don’t drink a lot. It comes in three flavors, white grape, grapefruit, and candy soda. We found all three flavors to be amazing. Source: iCing.official The white grape flavor preserves the taste and scent of green grapes well. You can taste the sweetness and freshness of the grapes. The candy soda is a combination of cool, refreshing soda that’s sweet. The grapefruit tastes refreshing and makes you feel like you’re on a tropical vacation. We highly recommend the grapefruit! Best Food Pairings Have you ever heard Koreans say that they are craving pajeon (파전) and makgeolli (막걸리) on a rainy day? Since people don’t take shots of makgeolli (막걸리), it is enjoyed with various different Korean traditional foods Shall we look at some of the most popular food pairings? Potato Pancake 감자전 Source: 10000 recipe Potato pancake (감자전) is Korean-style latke. It’s made of various vegetables such as carrots, onions, mushrooms, garlic which complement the taste of potato. Dipped in soy sauce and vinegar, it has a slight crunch to it which makes it a popular pairing with makgeolli (막걸리). Dakbokkeumtang 닭볶음탕 Source: Kitchen Stories Dakbokkeumtang is a traditional Korean spicy braised chicken dish that’s frequently enjoyed with makgeolli (막걸리). Since the braised chicken dish is usually spicy and quite filling, taking a sip of makgeolli (막걸리), which can be described as having a sour and tangy taste, can be a great combination. Dotori-muk 도토리묵 Source: goodjaram This dish is also known as acorn jelly, which is jelly made from acorn starch. It’s very unique and refreshing! It’s usually served as a healthy side dish for meals but is also a popular dish that pairs well with alcohol. It’s can be tossed like a salad with other ingredients and spices to make it more flavorful. Pajeon 파전 Source: Mashija Pajeon is a staple dish that’s served with makgeolli (막걸리) on a rainy day! It’s another type of Korean-style pancake with scallion as its main ingredient. It’s warm and crispy, with flavors of beef, pork, kimchi, and seafood. Dip it in some soy sauce and have a sip of makgeolli (막걸리) while listening to the rainfall. Yukjeon 육전 + Buchu Muchim 부추 무침 + Pine Nut Makgeolli 잣 막걸리 Source: YouTube Channel 레시피 특공대 This triple combination is a very popular set that will have you craving more! Yukjeon (육전) is a pan-fried battered dish that’s made with thinly sliced beef and is typically enjoyed during special occasions or holidays. It’s the best comfort food that has a delicious meaty flavor which is nicely paired with Buchu Muchim (부추 무침), which is a simple Korean Chive Salad. It’s served often as a side dish for Korean BBQ which makes it perfect with the Yukjeon (육전)! It’s actually one of our favorite dishes. Source: Koreamakgeolli.com Have a glass of pine nut makgeolli (잣 막걸리) while enjoying the flavors of the side dishes! Dakbokkeumtang 닭볶음탕 + Potato Pancake 감자전 + Makgeolli 막걸리 Source: Dining Code As we mentioned above, potato pancake (감자전) is a popular dish that is known to go well with makgeolli (막걸리). It’s often consumed with dakbokkeumtang (닭볶음탕) and there are many restaurants in Korea that will specifically sell it as a set. Today we introduced the Korean traditional drink, makgeolli (막걸리). The drinks we introduced above can easily be found at E-Mart, Lotte Mart, Homeplus, or a CU or GS25 near your home. Which ones are you most willing to try? Let us know down in the comments below.
How To Make, Where To Buy, Drink And The Best Brands – Be Marie Korea
Want to learn how to make makgeolli? Wondering where to buy makgeolli? Looking for the best makgeolli recipe? Longing for a great makgeolli cocktail?Want to know the makgeolli alcohol content? Learn all about makgeolli rice wine on this Korea food blog. Makgeolli is one of the oldest alcoholic drinks in Korea dating back to the Goguryo Dynasty. It used to be the most popular alcoholic drink in the 70’s but lost its popularity due to the foreign imported liquors and beers. It is quite different from soju but the distillation process and ingredients are rather similar. What Is Makgeolli Makgeolli (makkeoli, makolli, 막걸리, Korean rice wine, Korean rice beer) is a very popular South Korean fermented rice drink. It looks milky white, has a sweet sparkling flavour and has an alcohol percentage of around 6-8 percent. This is a popular beverage to drink at night together with some Korean food like pajeon, fish, meat or even fruits and snacks. The Korean milky rice wine taste can be quite sweet and watery. On top of that it has a lot of health benefits. How To Make Makgeolli Traditional Korean makgeolli rice wine has a very long history and almost every family used to make its own version of makgeolli. As this Korean rice wine makgeolli is widely available at convenience or liquor stores, people tend not to make their own anymore. We all know that the mass produced Korean rice liquor tastes nothing like a good homemade alcohol. It is an easy process, but does require some resting time for the fermentation process. This rice wine drink is a nice project for people who like making their own alcoholic beverages, especially as this rice wine calories are very low. 1. Makgeolli Ingredients Makgeolli can be made with different ingredients and in different ways. Below is a basic makgeolli recipe that is perfect for first timers. Each of these ingredients can be bought individually or as a makgeolli making kit. 6 cups of rice, the best rice to use is maepssal (맵쌀) or haepssal (햅쌀). These are 2 types or rice commonly used for making makgeolli. 100 grams of wheat yeast (nuruk, 누룩). Check more info here. 1/4 – 2 cups of sugar (white sugar, honey or corn syrup). The amount depends on how sweet you want it. 1 teaspoon of dried yeast 20 cups of water 2. Makgeolli Recipe There are different ways to prepare makgeolli, but the recipe below is for the traditional drink. Preparations The Korean traditional rice wine recipe starts off by washing the rice in cold water. Leave it to soak for at least 2 hours. in cold water. Leave it to soak for at least 2 hours. Drain the rice and put it into a heavy pot (or you could even prepare it in a rice cooker and make steamed rice). Add around 4 cups of water and cook the rice like you would normally do. 15 minutes on a high fire and another 15 minutes on a low fire. Don’t forget to stir the rice once in a while when cooking. and another 15 minutes on a low fire. Don’t forget to stir the rice once in a while when cooking. Optional: after cooking, leave the rice to dry. Put the rice in a basket and place it in a sunny place. Mixing & Fermentation Add all the ingredients in your onggi (Korean pot) or alternatively any other pot will work. Add the nuruk, teaspoon of dried yeast and 8 cups of water. Mix everything by hand or with a spoon. Traditionally makgeolli was mixed by hand, that’s why each Korean rice wine makgeolli had a slightly different flavour even when the same ingredients were used. by hand or with a spoon. Traditionally makgeolli was mixed by hand, that’s why each Korean rice wine makgeolli had a slightly different flavour even when the same ingredients were used. If you are using an onggi then put a cloth over the pot and close the lid. If using any other pot or bottle, put the lid but don’t close it airtight. During the fermentation process gas is released, this needs to be able to escape the pot. Leave the lid on for a couple of hours and stir the mix twice a day with your hands or a wooden spoon. Keep doing this for a couple of days (around 3 to 5 days). The optimal temperature to let the makgeolli rest is between 20 and 25 degrees Celsius. If the temperature is higher or lower the fermentation process will be faster or slower. During the first days the liquid will produce a lot of bubbles. On day 4 or 5 the bubbles will almost be non-existent and the mixture will have separated. The rice will sink to the bottom and a clear liquid to the top. When this happened, the makgeolli is ready to drink. Filter the makgeolli from the rice. This can be done by pouring the liquid into a bowl through a clean cloth (like a towel). Now you can choose to add sugar or water to make the mixture sweater or less strong. from the rice. This can be done by pouring the liquid into a bowl through a clean cloth (like a towel). Now you can choose to add sugar or water to make the mixture sweater or less strong. Pour the strained makgeolli into plastic beer bottles or glass jars. Keep it in the fridge and shake it well before drinking. For more details on the fermentation process, the history or each ingredient. Check out this pdf created by RDA. 3. Things To Know About Making Rice Wine When making makgeolli it is recommended to use the traditional Korean equipment like a stoneware onggi or glass jars. This will give the Korean rice liquor so much more flavour. This can easily be bought online. Check more info here. For straining the makgeolli use a cheese cloth and strainer, this will do the job just fine. This can be found in any kitchen shop or online. Find more info here. 4. Makgeolli Making Classes In Seoul you’ll find many courses on how to make makgeolli. These include all the ingredients, equipment and information to make your own makgeolli in 2 hours. Perfect to take home and try a couple of days later. 2 hours course in central Seoul – learn to basics of making your own makgelli at the Susubori Academy. Check more info here. Making rice wine class – An introduction to makgeolli followed with a tasting session and a class on how to make makgeolli. Check more info here. 5. Makgeolli Cocktail Why not make a great makgeolli cocktail to mix it up a little. Below are some recipes ideas for mixing Korean rice wine with other ingredients to make the perfect makgeolli drink cocktail. Makgeolli and tonic – Blend the chopped cherries with a cup of makgeolli and two soup spoons of tonic water. Add a couple of ice cubes. Use different kinds of makgeolli to change the flavour. – Blend the chopped cherries with a cup of makgeolli and two soup spoons of tonic water. Add a couple of ice cubes. Use different kinds of makgeolli to change the flavour. Makgeolli Mimosa – Add 1/3 of rice wine, 1/3 of orange juice and 1/3 of campagne. – Add 1/3 of rice wine, 1/3 of orange juice and 1/3 of campagne. Daiquiri Makgeolli – Blend 5 strawberries, a glass of frozen makgeolli, 2 tablespoons of sugar, a shot of white rum and 25ml of lime juice. Add a couple of ice cubes. Try looking for a light and watery makgeolli for this cocktail and any other cocktail. Makgeolli Alcohol Content The rice wine alcohol content is between 6 and 8 percent, especially for the commercial makgeolli. Some brands have a much small or higher alcohol content. During the fermentation process, makgeolli produces microorganisms, this makes it a probiotic product. It is known to be boost the metabolism, reduce tiredness and improve the overall health. This is because of the high level of vitamin, fiber, acids, lactic acid bacteria, inositol and choline. 1. Makgeolli Calories One bottle of makgeolli has an average of 350 calories. This is quite low compared to other beverages like wine (625 calories) or champagne (570 calories). 2. Makgeolli Benefits Drinking too much of any alcohol is never good, but it is proven that the makgeolli benefits on the body are quite good. Researchers have found that the dealcoholized rice wine could have a positive effect on cancer. The size of body tumors reduce over a period of time. Another benefit is that makgeolli helps improve the immune system, due to all the antioxidants it contains. It also seems to have an anti-bacterial effect, helps improve the skin conditions, blood circulation and metabolism. How To Drink Makgeolli Makgeolli is normally served in a plastic bottle, bowl with a wooden ladle or poured in a aluminum kettle. It is always served cold. The makgeolli is scooped or poured into small bowls made out aluminum or ceramics. Not in a glass or cup like other alcohols. This is because the makgeolli tends to split quickly. Check where to buy these makgeolli bowls here. Makgeolli is best eaten together with Korean pancakes, like kimchi pajeon, seafood pajeon or other types of pajeon. It is also served with fruits or rice cakes. Where To Buy Makgeolli Where to buy makgeolli really depends on where you live. Do you live in Korea, then you can find makgeolli in any convenience store. When living abroad you will have to order this online. 1. Buy Makgeolli Online Some Korean or Asian supermarkets might sell makgeolli, but buying it online is so much easier. Websites like Nanuko, Leiser’s, Geonbae sell different types of makgeolli in their webshop online. Buying rice wine in Walmart is sometimes possible. If you know of any other places where to find rice wine please let me know in the comment section below. 2. Buy Makgeolli In Korea Makgeolli can be bought in any convenience store, Korean supermarket and ordered at any Korean restaurant. It is very affordable with the cheapest commercial bottles going for around 1200 krw. Home brew or artisan makgeolli can be bought at the breweries or liquor stores. These are much more expensive than the commercial ones. Makgeolli Brands There are loads of different kinds of makgeolli brands from commercial products to home brew alcohols. Instead of learning how to make makgeolli you can just easily buy different brands and flavours. Below is a small list of our personal favourites which are widely available at convenience stores. Once opened the makgeolli needs to be stored in the fridge and has a shelf life of around 10 days (depends on the brand). Make sure to check the expiry date. 1. Supermarket Makgeolli Brands Seoul Makgeolli – This is the most popular Korean rice liquor that is sold in convenience stores and bars across the country, not only in Seoul. It has an alcohol percentage of 6% and is rather sweet. – This is the most popular Korean rice liquor that is sold in convenience stores and bars across the country, not only in Seoul. It has an alcohol percentage of 6% and is rather sweet. ★ Gyeongju Beopju – Our go to makgeolli, a bit more fizzy than other drinks and an alcohol percentage of 6%. This is also available abroad as it a pasteurized makgeolli. – Our go to makgeolli, a bit more fizzy than other drinks and an alcohol percentage of 6%. This is also available abroad as it a pasteurized makgeolli. 옛날 (Old Days) – This thick Korean rice liquor is full of flavour, very smooth and fruity. The alcohol percentage is 7%. – This thick Korean rice liquor is full of flavour, very smooth and fruity. The alcohol percentage is 7%. Gapyeong Pine Nut – A pine nut flavoured makgeolli that is very easy to drink. Similar to the others, the alcohol content is 6%. – A pine nut flavoured makgeolli that is very easy to drink. Similar to the others, the alcohol content is 6%. Jinro Makgeolli – This is not one of the best brands but it is available abroad (especially in the US). It is non carbonated, easy to drink and a little sweet. – This is not one of the best brands but it is available abroad (especially in the US). It is non carbonated, easy to drink and a little sweet. Banana Makgeolli – the fruit flavoured makgeollies are getting more and more popular in Korea, especially the banana one. The alcohol concentration is only 4%. – the fruit flavoured makgeollies are getting more and more popular in Korea, especially the banana one. The alcohol concentration is only 4%. Kooksoondang Makgeolli – Kooksoondang is the name of a Korean brewery that opened in 1952. They sell different flavours like the banana or peach makgeolli. – Kooksoondang is the name of a Korean brewery that opened in 1952. They sell different flavours like the banana or peach makgeolli. Chestnut Makgeolli – This drink has a deep chestnut flavour to it. It goes great together with pajeon (Korean pancake). 2. Artisan Makgeolli Brands ★ Boksundoga – Another one of our favourites! The best makgeolli in Korea, also called champagne makgeolli because it is a very sparkling rice wine. It is a handmade Korean rice alcohol made in a small brewery in Ulsan. Available at Lotte Department store in the liquor section. Check more info here. – Another one of our favourites! The best makgeolli in Korea, also called champagne makgeolli because it is a very sparkling rice wine. It is a handmade Korean rice alcohol made in a small brewery in Ulsan. Available at Lotte Department store in the liquor section. Check more info here. Soola Makgeolli – A 100% homemade makgeolli without any preservatives. Check more info here. FAQ About Makgeolli A summery of frequently asked questions about makgeolli and how to make it. 1. Is Makgeolli Vegan? Yes, makgeolli is completely vegan. It is made of rice, nuruk, sugar and water only. 2. Is Makgeolli Gluten Free Yes the standard makgeolli is gluten free, but some brands use some wheat. Make sure to check the bottle label to make sure. Liked this post on makgeolli and how to make Korean rice wine? Why not pin it? Did you learn how to make makgeolli? What are your best makgeolli brands? Why do you like Korean rice wine makgeolli? Let me know in the comment section below!
Ultimate Guide to Makgeolli – Tastes and Content
Makgeolli is a Korean rice wine that was traditionally home-brewed. The complex and robust flavors of this drink pairs wonderfully with all Korean foods but most wonderfully with flavorful foods like Kimchi and Korean BBQs. What is Makgeolli? Makgeolli (막걸리) or Makkolli is a traditional Korean alcoholic beverage brewed from rice and a fermentation starter called nuruk 누룩. It is traditionally a ‘fast’ or ’emergency brew’ which can be ready in 7-10 days and is made in a single step fermentation (Danyangju 단양주). Traditionally this rice wine was brewed in each home and served as everyday drink as well as for special occasions like weddings. What does Makgeolli taste like? This Korean rice wine is a milky and often fizzy drink having a complex flavor profile that also has sweet, sour, with even a little bit of bitter tastes. It can also have a fruity, dusty, floral aroma with a bit of chalky texture. It is a great filling drink that tastes great on its own but even better with Korean food. History of Makgeolli This is the oldest alcoholic drink in Korean cuisine that dates back to Goryeo (고려) Dynasty (918-1320) and some say there are traces of this wine even back to the Three Kingdoms era (57 BC to 668 AD). Makgeolli is a brewed rice wine, traditionally made of just 3 ingredients: rice, water and nuruk. Nuruk is a unique fermentation starter that contains yeast and bacteria that break down the rice to produce alcohol – making this rice wine an alcoholic drink. Makgeolli was considered a “farmer’s wine (Nongju 농주)” because of the high nutritional content and carbonation, it was a great refreshing energy drink for farmers. When I was a child, I distinctly remember seeing farmers and construction workers drinking this white colored drink in a shallow bowl (사발) every afternoon during their break. Farmers or other labor workers (like for construction) would get quite upset 😝 if they didn’t get this drink during their snack time. I remember my mom hearing an earful from a construction worker one time when she brought them some red bean pastry and milk for snack — “How do you expect us to do all this hard work when there’s no makgeolli!!?” “WE NEED MAKGEOLLI to keep us GOING!!!” Next day, makgeolli and buchimgae (pancakes) was served and all was right in the world again… 😝👍🏼😝 When I saw that scene, as a kid, I thought that they were all maybe alcoholics??!! But I realize today this was more than a simple alcoholic drink for them, it was part of daily life for these hard working Koreans. Makgeolli helped the workers regain their energy with its nutrition and health benefits to continue for another few hours before their hard day was over. Makgeolli Alcohol Content Commercially sold makgeolli usually contains between 6 – 9% alcohol content. Traditional brews start with 12-18% alcohol content but in recent years, companies started to dilute the original wine with water to lower the alcohol content down to 6-9% so that they could sell to a wider audience and also make it easier to export. How to Drink and Store Makgeolli Serve COLD (white wine serving temperature works) in small, shallow bowls or only fill cup partially (white wine serving temperature works) in small, shallow bowls or only fill cup partially Mixed – you will usually see sediments at the bottom of the bottle. Gently mix by turning bottle upside down and up a few times.If unpasteurized, it may kind of explode. Open and close the cap, repeat to let the gas out a little at a time but not the content. – you will usually see sediments at the bottom of the bottle. Gently mix by turning bottle upside down and up a few times.If unpasteurized, it may kind of explode. Open and close the cap, repeat to let the gas out a little at a time but not the content. Unmixed – Some prefer to drink the top clear liquid without the rice sediments. Let sediments settle to the bottom and DO NOT mix but just carefully pour the top clearer liquid out. This will also reduce calories of the drink. – Some prefer to drink the top clear liquid without the rice sediments. Let sediments settle to the bottom and DO NOT mix but just carefully pour the top clearer liquid out. This will also reduce calories of the drink. Shelf Life – pasteurized ones are good for even few months. Unpasteurized, Saeng (Draft) ones are different. Some draft wines are good for 30 days and even up to 60 days. They all need to be refrigerated and even with refrigeration, it will continue to ferment with taste changing over time. Once opened, it is best to consume within couple days. – pasteurized ones are good for even few months. Unpasteurized, Saeng (Draft) ones are different. Some draft wines are good for 30 days and even up to 60 days. They all need to be refrigerated and even with refrigeration, it will continue to ferment with taste changing over time. Once opened, it is best to consume within couple days. Pair with grilled meats, kimchi, kimchi pancake, bindaetteok and more. How is Makgeolli made? NEW!! Check out my Makgeolli recipe post if you want to make it yourself. The basic makgeolli recipe is quite simple in concept because it just involves steaming rice then mixing the cooked rice, water (usually in 1:1 ratio) and nuruk. You brew for 7-10 days and then filter. And then you either drink it straight or dilute with water 1:1. The exact ratio of the rice, water and nuruk however, can vary from recipe to recipe. I’m currently in the process of experimenting with different recipes to come up with the best one and I’m experiencing that there are details to the technique, not just the recipe that produces different results – even if using the same recipe!! FYI – these are 2 bottles made during a Makgeolli making class in Seoul, using the same recipe but by different people. BTW, if you are interested in makgeolli making and you get to visit Seoul, I highly recommend this class. Name of Makgeolli Added Ingredients (besides rice, water, nuruk) Brand Saeng Makgeolli 생막걸리 Citric Acid, Lactic Acid, Glucose, Rice Flavors, Carbon Dioxide, Phenylalanine Gooksoondang (export) Uguk Saeng 우국 생 Licorice, Aspartame Gooksoondang (domestic) Guksundang Ssal Makgeolli *pasteurized 국순당 쌀 막걸리 – 무 아스파탐 High fructose corn syrup, Citric acid, Lactic acid, Carbon dioxide Gooksoondang (export) Yidong Ssal Makgeolli 이동 쌀 막걸리 Aspartame,(pasteurized) Yidong Seoul Jangsu Saeng Makgeolli 서울 장수 생 막걸리 Maltooligosacharide, Red Ginseng, Aspartame, Citric Acid Seoul Jangsu Wolmae Ssal Makgeolli 월매 생 막걸리 Maltooligosacharide, Aspartame, Citric Acid(pasteurized) Seoul Takju Horangyi Saeng Makgeolli 호랑이 생 막걸리 Yeast, Lactic Acid, Erythritol Baehyejeong Neurin Maeul 느린마을 Yeast Baesang Myeonjuga Go (고) aka Yetnal (옛날) Fructose, Yeast Gooksoondang (domestic) Boksundoga 복순도가 Starch Syrup, Aspartame Boksundoga Dameun 담은 High Fructose Corn Syrup, Enzyme 1932Pocheon Handmade Makgeolli None (*Sweet Rice instead of Rice) Sulawon Makgeolli brands and Ingredients ** NOTE, the content may be different for exported versions and they may also change with time. Please reconfirm the content before you buy or drink. As of 6/4/2018 I have confirmed (via phone call to headquarters!! – yes, the things I do for you all!) that all exported wines by Gooksoondang no longer contain Aspartame!!! But I couldn’t confirm whether it was the case for domestic wines… The above table is roughly ordered in terms of their price (in Korea). The last 3 makgeolli’s are from craft breweries that claim to use no Aspartame and only good quality ingredients. And their price shows it as they are all about 10 times (yes! 10 times!!) more expensive than the first 6, ranging around $1-2 in Korea. The middle 3 range around $2-4. Makgeolli Health Benefits If made the traditional way with no pasteurization, makgeolli has great health benefits. The major benefit is that makgeolli (if not pasteurized) has tens of millions of live cultures in just 1 ml. In addition, it is high in fiber, vitamin B, C and low in cholesterol. However, it is also high in carbohydrates which results in about 54 kcal for 100 ml. The higher calorie content was actually a good thing in the old days when Koreans didn’t have a high calorie diet. Note that the live cultures exist only in Saeng (Draft) Makgeolli 생막걸리 and NOT in any that say Salgyeun Takju 살균탁주. If it doesn’t say it’s Saeng 생, it could well be pasteurized. A very good reason why you want to make your own at home if you cannot get unpasteurized ones. Until recently, almost all bottled makgeolli’s had added sweeteners like Aspartame. Although Aspartame has so far been determined to be safe and has not been shown to have any adverse health effects, many Koreans have started to criticize the use of Aspartame in these drinks. Due to this new trend, there are now many companies and craft breweries in Korea that make makgeolli without Aspartame or other artificial ingredients. In my table below, you will see that there are a few that do not include any artificial or unhealthy sweeteners. And to me, these few are not only better quality but also taste the BEST. Makgeolli Taste Profiles Name of Makgeolli Sweet Sour Fizzy (Less = 1, More = 5) Body (Thick =1, Light = 5) Saeng Makgeolli 3 2 4 3 Uguksaeng 3 2.5 3.5 2.5 Guksundang Ssal Makgeolli 3 2 1 3 Yidong Ssal Makgeolli 3 1 1 3 Seoul Jangsu Saeng Makgeolli 2 3 3 3 Wolmae Ssal Makgeolli 3 2.5 3 3 Horangyi Saeng Makgeolli 4 1 2 4 Neurin Maeul 3 1 3 2 Yetnal 2 2 1 2 Boksundoga 2 3 5 2 Dameun 3 1 1 2 Handmade Makgeolli 2 3 3 2 These taste profile sources are from a Korean site called http://www.jurojuro.com/ except for Handmade Makgeolli which does not appear in the site since it is quite new and is not sold at stores but only at select Makgeolli bars. So those numbers are based on my recollection of how it tasted. What are my favorites? My top 3 would be Go, Handmade and Boksundoga. In terms of taste only, Handmade by Sulawon is by far the most delicious, robust and complex. It tastes truly homemade and the ingredients are just simply 3. But it is not cheap. Also is not available widely even in Korea. Boksundoga is quite fabulous in that it tastes like Makgeolli champagne. I LOVE fizzy drinks so this was a very fun drink to have. But I was disappointed to learn that it contained Aspartame and the price is high – in the $10 range. Kooksoondang‘s Go/Yetnal wins the #1 SPOT for both my husband and I, because it is dry and not sweet, has a wonderful fruity but also musty, a little sour with a full body. It’s not very sparkly though.. Now, I know none of the above are available in the US. In the US, our favorite is Kooksoondang Saeng Draft Makgeolli 국순당 생 막걸리 (the green bottle). It is a bit on the sweeter side but it is fully live with active cultures and has a good balance of flavors. If there’s one thing I would recommend is that you avoid the pasteurized 살균탁주 since it has no big health benefits. The taste is smoother though, it’s always up to you. 😉 Well, it was a lot of work but I hope you find this info useful. Please let me know how you like it and share with your friends if you can! Please stay tuned for my upcoming post on how to make makgeolli and my recent trip to Seoul. Geonbae! 건배! Cheers! XOXO ❤🍻 , JinJoo
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YouTube에서 best makgeolli brand 주제의 다른 동영상 보기
주제에 대한 기사를 시청해 주셔서 감사합니다 Ranking 12 CRAZY Flavors of Makgeolli – Korean Rice WINE! (One Made Me Gag!) | best makgeolli brand, 이 기사가 유용하다고 생각되면 공유하십시오, 매우 감사합니다.
