If you’ve explored Korean food, you’ve likely seen the milky, cloudy drink served in rustic bowls. This is “막걸리” (Makgeolli), one of Korea’s most cherished traditional alcoholic beverages. But what is Makgeolli, exactly?
It’s a Korean traditional rice wine, enjoyed by many even today. Made primarily from rice through a fermentation process, it’s known for its unique taste and surprising health benefits. Today, let’s dive into the fascinating world of Makgeolli.
The History of Makgeolli (The “Farmer’s Wine”)
Makgeolli has been familiar to Koreans for hundreds of years. Its name, which means “freshly filtered wine,” comes from the words “막” (mak, just) and “걸리” (geolli, to filter). This describes its rustic, unrefined nature, setting it apart from its clearer, more “noble” cousin, cheongju (clear rice wine).
Historically, it has been a symbol of togetherness and the common people. It was often called “farmer’s wine” (nongju) because it was a cheap, nutritious, and filling beverage for farmers to enjoy after a long day in the fields.
From the “고려”(Goryeo) and “조선”(Joseon) dynasties to the modern era, makgeolli has remained a beloved part of Korean culture. After a period of decline in the late 20th century, it has seen a massive resurgence and has also gained popularity among foreigners.
How is Makgeolli Made? (The Role of Nuruk)
The Makgeolli brewing process is a beautiful example of traditional fermentation. How is Makgeolli made? It starts with two key ingredients: rice and nuruk.
- Washing the rice: Start by thoroughly washing glutinous rice (or non-glutinous rice) and soaking it for 3 to 4 hours.
- Steaming the rice: Steam the soaked rice for about 30 to 40 minutes to make godubap (hard-steamed rice), then let it cool completely.
- Mixing with nuruk (누룩, fermentation starter): Once cooled, mix the rice with nuruk (누룩). This is the magic ingredient. Nuruk is a traditional Korean fermentation starter, a brick of wheat or rice that has been allowed to culture wild yeasts and molds, including Aspergillus oryzae, which breaks the rice starches into sugars.
- Fermentation: Transfer the rice and nuruk mixture to a fermentation jar or container and add water. Let it ferment in a warm place for 7 to 10 days, stirring it once a day. You will see it bubble and come to life.
- Completion: After fermentation, strain the entire mixture through a cloth. The cloudy, milky liquid you get is fresh Makgeolli.
The Taste and Characteristics
Makgeolli has a distinct flavor that sets it apart. It blends the mild sweetness of rice, a pleasant tanginess from fermentation, and often a subtle, natural carbonation. It’s milky, smooth, and slightly thick.
With a lower alcohol content (usually 6-9% ABV), it’s an easygoing drink for casual enjoyment. It has two parts: the clear upper part (cheongju) and the thick white sediment (takju). These are typically mixed before drinking.
Makgeolli Health Benefits: More Than Just a Drink
One reason for its resurgence is the growing awareness of Makgeolli health benefits. Because it is unfiltered, it is packed with nutrients.
- Probiotics: Fresh, unpasteurized Makgeolli is teeming with live lactic acid bacteria (like in yogurt), which are known to aid digestion and support gut health.
- Vitamins & Fiber: It is rich in B-vitamins (B2, B6) and dietary fiber from the rice.
- Low Sugar: Despite its sweet taste, it’s relatively low in sugar compared to many other sweet alcoholic drinks.
How to Drink Makgeolli the Right Way
There is a ritual to enjoying this Korean traditional rice wine. Here’s how to drink Makgeolli properly:
- Shake or Stir: Because the white sediment settles at the bottom, you must mix it before opening. The best way is to gently invert the bottle (turn it upside-down and back) a few times. Don’t shake it violently, especially if it’s saeng (fresh), or it might explode from the carbonation!
- Serve in a Bowl: Traditionally, Makgeolli is not served in a glass. It’s ladled from a kettle or pot into small, wide-mouthed bowls (called tubaegi).
- Pair with Food: Makgeolli is a food drink. The ultimate pairing is with Pajeon (파전), or green onion pancakes. On a rainy day in Korea, the sound of the rain is said to mimic the sound of pancakes sizzling, making the “Pajeon and Makgeolli” combination an unshakeable cultural tradition. It also pairs wonderfully with spicy foods (like Tteokbokki) or rich, boiled pork (bossam).
The Modern Makgeolli Resurgence
In recent years, Makgeolli has transcended its “farmer’s wine” image and become a trendy drink.
- Modern Makgeolli Bars: These trendy bars offer a wide variety of “premium” Makgeolli, highlighting different rice varieties and brewing methods.
- Saeng vs. Pasteurized: You will see “생 (Saeng)” (fresh/unpasteurized) and pasteurized bottles. Saeng Makgeolli has a shorter shelf life but contains all the live probiotics and has a vibrant, fizzy taste. Pasteurized Makgeolli lasts longer and is better for export, but has a flatter, sweeter profile.
- Flavored Makgeolli: Creative takes on the classic drink, such as honey, chestnut, banana, and peach-flavored versions, have emerged, attracting a new, younger generation of drinkers.
➤ What is Makgeolli? It’s a quintessential Korean traditional drink with deep historical and cultural significance. Today, it continues to connect people with tradition while being enjoyed in new and exciting ways. Why not experience a taste of Korea’s heritage by enjoying a glass of makgeolli today? It’s a sip of history and culture, all in one.
