korean-rice-wine

Makgeolli is a traditional Korean rice wine with a very long history. Slightly sweet in nature, and containing only 6-7 percent in alcohol, it makes for a delicious drink to compliment a wide selection of Korean food dishes. In addition to it’s refreshing taste, Makgeolli is also heralded for it’s nutritious properties. Recent studies indicate that it is rich in farnesol, an agent that prevents cancer grows. Makgeolli contains dietary fiber that helps prevent constipation. Also, the active yeast promots healthy digestion and the essential amino acids prevent adipopexia, making it an overall beneficial dietary choice. 

DudukJu LLC: Makgeolli at FNO!

DudukJu LLC: Makgeolli at FNO!

Makgeolli (막걸리), is a traditional Korean alcoholic beverage. It is usually made with rice or wheat mixed with nuruk, which is a Korean fermentation starter. It has a milky, off-white color and sweetness, making it go very well with spicier foods as a palate cleanser. The best way to enjoy makgeolli is to have it with Korean pancakes (pajeon, 파전).

Luckily, you don’t have to rummage through a…

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Going Makgeolli in rainy day: Korea's Traditional Alcohol

Going Makgeolli in rainy day: Korea’s Traditional Alcohol

Makgeolli is a traditional Korean alcohol which is made from fermenting streamed rice flour, glutinous rice and flour by adding yeast and water. Since Makgeolli has became famous worldwide, you may heard of it. Makgeolli was consumed primarily by farmers or laborers after a day in the field. As of late, however, the drink has gained a wider following among younger generations of Koreans. Also,…

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Day 4 (2014.03.28): ㅋㅋㅋ I know, it’s late. But my weekend was very busy…you know drinking and meeting some of my boyfriend’s family. 

Anyway~ this is my FAIL makkeolli (Korean Rice Wine). After 3 days, I went to drain the liquid and taste it……and it was totally too sour, like vinegar! bleh ;(

From now on, I’ll just drink the stuff the professionals make lol. But I enjoyed the experience <3

Expats shake up the makgeolli scene

With foreign brewers having helped propel a demand for quality craft beer in Korea, a growing number of expats are hoping to have a similar effect on Korea’s makgeolli scene.

Not only are expats looking for craft makgeolli, but they are also learning to make their own.

Susubori Academy, a brewing school run by professor Jo Hyo-jin of Kyung Hee University, provides classes in both Korean and…

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There is this Korean drink that I have been hearing about ever since I got to Daegu called Makgeolli (pronounced mak-o-lee) which is a traditional milky rice wine. It was originally really popular with farmers because it was so cheap and easy to make, but now it is becoming more mainstream. It has about a 6% alcohol content, similar to beer. So last night I went out with a few coworkers to a Makgeolli restaurant around the corner from Chungdahm. Apparently a lot of the restaurants that specialize in Makgeolli hang teapots outside because that is what the drink is traditionally served in. Along with the Makgeolli, we ordered 2 huge plates of kimchi and tofu, a chicken dish and some enormous korean style potato pancakes. All of these things have Korean names but I have no idea what they are. Luckily the people I was there with knew what to order because I couldn’t read a word from the menu and there were no pictures. Also, I dont know when they close but we left the restaurant at 2:30am. I have been eating dinner reallyreallyreally late because our work day ends at 10pm. Luckily some restaurants stay open late and I think a lot places that specialize in alcohol don’t close until late morning! 

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Homemade Makkoli (막걸리), Korean rice wine


1. Get some rice, you can use sweet rice for best results.


2. Clean the rice by washing it with water, do this like 30 times at least and until you see no visible clouding when water is added to the rice.


3. Once the rice is clean, fill it with water in a big bowl and let it sit like 3-5 hours. This is so the rice absorbs water and also all impurities are gone.


4. Drain the water, then let it sit for another 3-5 hours, this will make sure there’s no remaining water.


5. Steam the rice now until you have nice sticky rice. This is the same method you use on Thai sticky rice.


6. Once the rice is done, let it sit until it reaches room temperature. This is very important, if you don’t let the rice cool down all the way and mix with yeast, you will kill all the bacteria you need for fermenting in the yeast and grow fungus instead of makkoli.


7. Then you mix it with some mill yeast and regular yeast. Just a little bit of each will do, you can experiment with the amount to get the perfect flavor on your makkoli.


(You can prepare the yeast mixture by adding a bit of water and mixing it).


7. Mix everything with water, perhaps ratio of 5:3, rice 5 parts and water 3 parts.


8. Put this whole mixture into a big glass jar (or Korean clay jar if you have one of those). IMPORTANT: Make sure you clean the glass jar really well. Clean the glass jar then swirl some soju (you can also use vodka) to disinfect it.

Cover the top of the jar with paper towel so bugs can’t get in and your rice wine can breath.  If you completely block air, your rice wine cannot ferment.


9. Put the glass jar in a room of temperature near 78-88 degrees fahrenheit. Ideally, 85 degrees is good. But don’t let it go over 88 degrees as it will ruin your makkoli. Also, if your room is too cold, you can buy an electric blanket and wrap around the jar.

(You can also give your lovely makkoli some nice clothing to keep it warm).

I highly recommend you to get a thermometer such as my infrared thermometer to be able to tell temperature of your makkoli instantly at any time.


10. Keep stirring your fermenting rice wine on a daily basis for the next 3-5 days.


11. After 2-3 days, your fermenting rice wine should make bubbly sounds, that’s when the yeast is making alcohol from the rice and breaking it down.


12. When the fermenting rice wine stops bubbling or bubbles a lot less on day 4 or 5, you can use a cloth filter to filter out the rice wine.


13. Add some water to the rice wine you made, perhaps about 4 parts water to 5 parts rice wine. This is because the rice wine you just made contains around 16% alcohol.

It’s going to taste rather harsh so add water to make it around 6-7% alcohol.


14. Optionally, if you want a bit of carbonation to your makkoli, which I prefer, add a bit of sugar (1-2 tablespoons) then put it in a Pepsi bottle. Put the Pepsi bottle in the refrigerator for 3-5 days and it will ferment slowly while adding natural carbonation.


15. Drink your makkoli within the next 2-3 weeks and enjoy.