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What is Makgeolli?

Makgeolli is a traditional Korean rice wine that has been brewed for centuries. It is made by fermenting rice and wheat with yeast, and it has a milky, slightly sweet flavor. Makgeolli is usually around six to eight percent alcohol, and it is typically served in a bowl or cup.

Makgeolli has a long history in Korea, and it was once the most popular alcoholic beverage in the country. It fell out of favor in recent decades, but it is now making a comeback as a trendy drink among young people.

What is Makgeolli and where does it come from

Makgeolli is usually made with short-grain rice, but other grains such as wheat or barley can also be used. The rice is soaked in water for several hours, then ground into a paste. Yeast and nuruk (a natural fermentation starter) are added to the paste, and the mixture is fermented for several days. Once the fermentation process is complete, the makgeolli is strained and bottled. 

Makgeolli has a milky white color and a slightly sweet taste. It is usually around six to eight percent alcohol, but the alcohol content can vary depending on the recipe. Makgeolli is traditionally served in a bowl or cup, and it is often drunk with food.

Makgeolli has a long history in Korea. It is thought to date back to the Goguryeo period (37 BCE-668 CE), when it was known as sindoju. Makgeolli became the most popular alcoholic beverage in Korea during the Joseon dynasty (1392-1910), and it remained popular until the mid-20th century.

Since the 1990s, makgeolli has been making a comeback in Korea. It is now trendy among young people, and it is widely available in bars and restaurants. You can also find makgeolli in many different flavors, such as green tea, strawberry, and yuzu.

What are the benefits of drinking Makgeolli

Makgeolli contains lactic acid, which is thought to have several health benefits. Lactic acid is a natural probiotic that can help improve digestion and boost the immune system. Makgeolli also contains vitamins B1, B2, and B6, which are important for maintaining good health.

In addition to its health benefits, makgeolli is also a low-calorie alcoholic beverage. A standard serving of makgeolli contains around 100 calories, which is less than half the calories in a glass of wine.

How to make Makgeolli

Making makgeolli at home is relatively simple, and all you need is a few basic ingredients.

To make makgeolli, you will need:

  • 1 cup of short-grain rice
  • 1 cup of water
  • 1 teaspoon of yeast
  • 1 tablespoon of nuruk (fermentation starter) 

First, wash the rice in plenty of water. Then, soak the rice in a bowl of water for several hours.

After the rice has soaked, drain it and place it in a blender or food processor. Add 1 cup of water and blend the mixture into a smooth paste.

Next, add the yeast and nuruk to the paste and stir well. Cover the bowl with a cloth and let it sit in a warm place for 3-5 days to ferment.

After the fermentation process is complete, strain the makgeolli through a cheesecloth or coffee filter. Pour it into bottles and store them in the fridge. Makgeolli will keep for up to 2 months in the fridge.

How to drink Makgeolli

Makgeolli is traditionally served in a bowl or cup, and it is often drunk with food. It can be served chilled or at room temperature.

If you are serving makgeolli with food, it goes well with Korean dishes such as kimchi, grilled meats, and stews.

Makgeolli can also be used in cocktails. Try mixing it with soju or vodka to make a makgeolli martini. You can also use makgeolli as a base for other cocktails, such as the makgeolli mojito or makgeolli mule.

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