One day, a foreign friend of mine sent me a photo of soju being sold in their country. I was surprised to learn how popular soju is overseas, but even more surprised by how expensive it was. Maybe that’s why many travelers who visit Korea are already familiar with soju and enjoy drinking it here.
< Soju >
But personally, my favorite traditional Korean alcohol is makgeolli!
😄
Surprisingly, many people don’t know much about it. While soju certainly has a long history, makgeolli is also one of Korea’s most iconic and traditional alcoholic drinks.
🍶 Ingredients and How Makgeolli Is Made
Makgeolli is a traditional Korean rice wine that has been enjoyed for centuries. It is made from simple ingredients - rice, water, and nuruk (a natural fermentation starter). The process begins by steaming rice and mixing it with water and nuruk, which contains naturally occurring yeast and enzymes. This mixture is then left to ferment for several days to weeks, during which the starches in the rice are converted into sugars and then alcohol. The result is a slightly cloudy, milky-colored beverage with a low alcohol content, typically around 5–6%. Because it is unfiltered or only lightly filtered, makgeolli retains a rich texture and natural carbonation from fermentation.
🍶 Flavor Profile of Makgeolli
Makgeolli is a fermented drink, so it has a slight natural fizz, and the sweetness comes from the rice, making it easy and enjoyable for both men and women. Its color is milky white, so at first glance, you might even think it looks like milk. When you taste it, it has a slightly yogurt-like tang, combined with a subtle rice aroma and a gentle alcoholic flavor. Many people find themselves falling in love with makgeolli after just one sip.
📍Characteristic of Korean Makgeolli #1
Because makgeolli is fermented using nuruk, it doesn’t have a long shelf life. It typically lasts from about a week to, at most, around 20 days to a month. For this reason, makgeolli is not exported as widely as soju and is often best enjoyed in Korea. If you happen to find makgeolli overseas, it may have been heavily processed to remove live yeast or canned for longer storage, which often results in a less authentic taste. That’s why the true flavor of makgeolli is best experienced in Korea.
<Various Types of Makgeolli at the market>
📍Characteristic of Korean Makgeolli #2
Makgeolli also has many regional varieties. Due to distribution challenges, there are quite a few types that you can only taste in their local regions, even within Korea. For example, it’s not easy to find makgeolli from Busan or Jeju Island in Seoul unless you visit a very large supermarket or a specialty makgeolli bar. Additionally, some regions produce makgeolli using local specialties. For instance, Jeju Island is famous for its tangerines, and you can find tangerine makgeolli there. So if you travel to different regions, be sure to try the local makgeolli.
< The tangerine makgeolli from Jeju >
🍲Foods that Pair Well with Makgeolli
<Various Types of small jeon>
Makgeolli pairs well with most Korean dishes, but it is especially popular with jeon (Korean savory pancakes). For some reason, the slightly sweet and fizzy nature of makgeolli perfectly balances the greasy, rich flavor of jeon, refreshing your palate.
It also pairs very well with dishes like jokbal (braised pig’s trotters) or other rich, oily meats.
<Jokbal - 족발>
In restaurants in Seoul, two of the most commonly available makgeolli brands are Seoul Makgeolli (서울 막걸리) and Jipyeong Makgeolli (지평 막걸리). When you order makgeolli, you might even be asked which one you prefer. Both are delicious, so just pick one and give it a try!
🍷The Unique Drinking Bowl for Makgeolli
When you order makgeolli, it is often served in a bowl that resembles a rice bowl. It may be made of ceramic or metal. You might be surprised by this unfamiliar style of drinking vessel.
Historically, makgeolli was a drink enjoyed by common people. Farmers would drink it even while working in the fields. Because of this, there was no need for special glasses. People would simply pour it into whatever bowl they had, even the one they used for eating rice. This tradition has continued to this day, and drinking makgeolli from such bowls remains a unique cultural experience in Korea.
Traditionally, makgeolli culture was quite rustic, but these days it has evolved into something more modern and refined. Premium makgeolli brands and stylish bars are becoming more common. I haven’t had the chance to visit one yet, but I imagine it would be a special experience. Makgeolli is often translated into English as “rice wine,” though I’m not sure if that’s a perfect translation. It’s simply the closest term available.
In any case, if you want to experience traditional Korean alcohol, I highly recommend trying makgeolli. It’s available in almost every restaurant, so don’t miss the chance! Just keep in mind that it usually contains around 5~6% alcohol, so even though it tastes light and easy to drink, it can still get you tipsy, so enjoy it responsibly. 😆
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