Crave Alert: Makgeolli

Koreans love rice, and they undeniably love alcohol. So, it’s not surprising that they figured out how to combine the two!

Makgeolli is a Korean rice wine that has a milky texture and is typically white. As an unfiltered alcoholic beverage, makgeolli is made by fermenting boiled rice, wheat, and water. That’s why makgeolli was historically popular among farmers since it was cheap and easy to make, giving itself the nickname nongju, or “farmer liquor.” Just think of makgeolli as legal moonshine for Koreans.

These days, makgeolli is a favorite among younger Koreans and available in sooljibs (Korean bars) along with soju and beer. Makgeolli is traditionally presented in a ceramic or wooden bowl and served into smaller bowls with a ladle. You can also find it packaged in plastic bottles at your local Korean grocery store.

There have been many variations of makgeolli that play with different flavors and ingredients. One popular flavor would be raspberry makgeolli due to its vivid reddish-purple color and fruity taste. Other favorite flavors include strawberry, kiwi and peach. Some sooljibs will even include Sprite to give the drink a little extra kick. Dongdongju is a more refined version of makgeolli and undergoes a different filtering process that makes it more expensive and less thick.

Still, Koreans continue to deem makgeolli as the commoner’s drink, which really isn’t that bad of a reputation if you think about it. Because it is meant to be distributed among everyone who is present, makgeolli promotes the communal act of drinking. Not only does makgeolli combine Koreans’ two loves of rice and alcohol, it helps connect today’s generation with a traditional pastime.

Tips when Drinking Makgeolli

1. When prepared properly, makgeolli should leave you with no hangover! If you feel nauseous the next morning, then the makgeolli most likely wasn’t the freshest. Check to see if it was made with local ingredients from Korea.

2. Makgeolli should be kept at lower than 41 degrees Fahrenheit in order to keep the yeast alive. Depending on the temperature, makgeolli can last 5-10 days after opening.

3. Makgeolli is meant to be a complement to Korean cuisine, so feel free to eat while you drink! We recommend pairing it with seafood pajeon!

[First photo: Melissah Yang; photo of flavored makgeolli: Shim Hyun-Chul/Korea Times]