Makgeolli: Traditional Korean Rice Wine Explained
By Lisa Bot | Published 21 October 2024
Introduction to Makgeolli
Makgeolli is a traditional Korean rice wine that has been enjoyed for centuries. It’s a lightly sparkling, milky drink with a unique flavour that’s both sweet and tangy.
With a low alcohol content (typically between 6-9%), it’s an easy-going beverage often shared among friends and family.
Historically known as “farmer’s wine,” makgeolli was popular among workers for its energising properties. These days, its popularity has spread beyond Korea, with many people appreciating its refreshing taste and cultural significance.
What Is Makgeolli Made Of?
Makgeolli is made from just a few ingredients: rice, water, and a fermentation starter known as nuruk.
Nuruk contains natural yeasts and enzymes that help break down the starch in the rice into sugars, which then ferment into alcohol. This simple process gives makgeolli its distinct flavour and cloudy appearance.
There are some variations of makgeolli, too. Some modern versions include added fruits like strawberries or bananas to create new flavours, but traditional makgeolli remains a favourite for its rustic and authentic taste.
The History and Origins of Makgeolli
Makgeolli is one of the oldest alcoholic drinks in Korea, with roots going back over a thousand years. It was particularly popular during the Goryeo Dynasty and even further back to the Three Kingdoms era.
Traditionally, it was brewed at home and shared during special occasions, celebrations, and even as a daily drink for farmers.
The name “makgeolli” comes from two Korean words: “mak,” meaning “rough,” and “geolli,” meaning “strained.” This refers to the unrefined and rustic nature of the drink, which is cloudy due to the rice sediment.
How Makgeolli Is Made
The process of making makgeolli is quite straightforward, but it does require some time and attention.
It starts with cooking the rice until it’s soft. The rice is then mixed with water and nuruk, and left to ferment for about a week. During fermentation, the mixture bubbles and becomes a little fizzy as the yeast converts the rice sugars into alcohol.
Once fermentation is done, the liquid is strained, leaving behind the rice solids. The resulting drink is milky, lightly carbonated, and slightly sweet with a bit of tanginess.
Homemade makgeolli is often stronger in flavour and less sweet than the store-bought varieties.
Makgeolli's Unique Flavour Profile
Makgeolli has a complex flavour that’s both sweet and sour, with a hint of bitterness. Its texture is slightly chalky because of the rice sediment, but this adds to its appeal.
The flavour can vary depending on whether it’s homemade or store-bought. Homemade makgeolli tends to have a richer and deeper flavour, while commercial versions are often sweeter and lighter.
Some people also describe makgeolli as having a subtle fruity aroma, which comes from the fermentation process. This makes it an ideal drink to pair with rich, savoury Korean foods like kimchi, pancakes, and barbecued meats.
If you're in Sydney, you can try makgeolli at Soju Social in Bankstown.
Health Benefits of Makgeolli
Makgeolli is not just a tasty drink; it also comes with some health benefits. It’s rich in probiotics, thanks to the fermentation process, which can aid digestion and boost gut health. The drink is also high in vitamins, especially B vitamins, and has a good amount of fibre.
Because it’s unfiltered, makgeolli contains live cultures, much like yoghurt or kimchi. These beneficial bacteria can help with digestion and improve overall gut health.
However, it’s worth noting that these benefits are mostly found in unpasteurised versions of the drink. Pasteurised versions, which are more common in stores, may not contain the same level of live cultures.
How to Drink and Serve Makgeolli
Makgeolli is best enjoyed chilled. Traditionally, it’s served in small bowls rather than glasses, and it’s common to gently stir or shake the bottle before pouring to mix the sediment back into the drink.
Some people prefer to drink only the clear liquid at the top, while others enjoy the full mix, including the rice sediment.
When pairing makgeolli with food, it goes well with a variety of Korean dishes. It’s particularly good with kimchi, seafood pancakes (pajeon), and barbecued meats.
The drink’s slightly sour and sweet flavour helps to balance the strong, spicy, and savoury flavours of these dishes.
Makgeolli vs. Other Korean Alcoholic Beverages
Makgeolli is often compared to soju, another popular Korean alcoholic drink, but the two are quite different.
Soju is a clear, distilled liquor with a higher alcohol content, while makgeolli is a milky, unfiltered rice wine with lower alcohol content.
Makgeolli is also different from cheongju, a clear rice wine that’s more refined than makgeolli.
While soju is often seen as a stronger, more versatile drink, makgeolli is loved for its unique flavour and texture. It’s a lighter, more refreshing option that pairs well with food.
Where to Buy Makgeolli
These days, you don’t have to go to Korea to find makgeolli. It’s available in many Korean grocery stores around the world, and even online. You can find a variety of brands, including traditional versions and those with added flavours like fruits.
If you’re lucky, you might even find local craft versions of makgeolli, which are often higher in quality and taste closer to homemade.
How to Make Makgeolli at Home: Makgeolli Recipe
If you'd like to try making makgeolli at home, here’s a simple recipe to get you started. It only requires a few ingredients, but the process takes a bit of patience.
Ingredients:
- 5 cups of short-grain rice (Korean rice works best)
- 1 ½ cups of nuruk (fermentation starter)
- 1 packet of dry yeast
- 5 quarts (about 20 cups) of water
- ¼ cup of sugar (optional)
Instructions:
Prepare the rice:
- Rinse the rice thoroughly until the water runs clear. Soak it in cold water for at least 2 hours.
- After soaking, drain the rice and cook it in a pot with 4 cups of water. Cook over medium-high heat for about 15 minutes, stirring occasionally.
- Once the rice is cooked, transfer it to a basket or shallow container to cool.
Start the fermentation:
- In a large container (like an earthenware crock), mix the cooled rice with the nuruk and dry yeast.
- Add 8 cups of water and stir well to combine the ingredients. Cover the container loosely with a cloth to allow air circulation.
- Let the mixture sit at room temperature for several hours.
Stir the mixture:
- After several hours, stir the mixture with a wooden spoon to ensure everything is well combined.
- Let it sit overnight.
Ferment for 7-9 days:
- Over the next few days, stir the mixture once or twice a day. You’ll notice bubbles forming as the yeast ferments the rice. This is a good sign.
- By day 4 or 5, the liquid will begin to separate, with a clear liquid forming on top and a milky mixture on the bottom. Keep stirring daily until the bubbles slow down.
Strain and dilute:
- After 7-9 days, the fermentation will be complete. Strain the mixture through a fine mesh sieve or cheesecloth, pressing the solids to extract as much liquid as possible.
- If the makgeolli is too strong for your taste, you can dilute it with up to 8 cups of water. Add sugar to taste if you prefer a sweeter drink.
Bottle and serve:
- Transfer the makgeolli into glass jars or plastic bottles. Keep it refrigerated and stir before serving to mix in the sediment.
- Makgeolli is best enjoyed cold and can be kept in the fridge for up to 2-3 weeks.
Enjoy your homemade makgeolli with Korean food like kimchi pancakes or grilled meats!
Frequently Asked Questions
What is the alcohol content of makgeolli?
Makgeolli usually has an alcohol content of around 6-9%. However, homemade versions can be stronger, sometimes reaching up to 12-16%.
How long does makgeolli last?
Unpasteurised makgeolli has a short shelf life and should be consumed within a few days of opening. Pasteurised versions, which are more common in stores, can last a few months, but the flavour may change over time.
Is makgeolli healthy?
Makgeolli is rich in probiotics, fibre, and vitamins, making it a healthy option compared to many other alcoholic drinks. However, like all alcoholic beverages, it should be consumed in moderation.
Final Thoughts
Makgeolli is more than just a drink; it’s a part of Korean culture that has been enjoyed for generations. Whether you’re sipping it with a meal or trying your hand at brewing your own, makgeolli offers a refreshing and unique experience that’s worth exploring.
With its growing popularity, it’s easier than ever to find and enjoy this traditional rice wine. So, if you haven’t tried it yet, makgeolli might just become your new favourite drink.
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