How do you drink Makkoli?

How do you drink Makkoli?

Serving suggestions. Makgeolli is always served chilled, sometimes even partially frozen. The traditional presentation is to ladle it out of a clay crock or pour it from a brass kettle into shallow bowls or cups. Before drinking, gently mix the liquid, because the rice usually settles down to the bottom.

What is Korean makgeolli made of?

Makgeolli is made from rice using nuruk, a Korean fermentation starter. Nuruk is a dry cereal cake that has been allowed to ferment and mature to promote the growth of molds producing hydrolyzable enzymes that decompose the starches of the cereal grain into sugar.

How is Korean rice wine made?

About Makgeolli. Makgeolli is a traditional Korean alcoholic drink that is made by fermenting rice and a fermentation starter called Nuruk 누룩. Many years ago, almost every family made it at home because it was quite easy to make and also was such a wonderful drink to have with Korean food.

Is makgeolli and soju the same?

Compared with its dry and relatively serious cousin soju, makgeolli is sweeter, thicker, and weaker, generally weighing in at less than 10% ABV [2].

Do I shake makgeolli?

In Korea, makkoli is often served in a bowl, like soup. Here, where it’s only available in bottles, Kim recommends drinking it one of two ways. Because it’s unfiltered you can shake it until it’s cloudy. Because rice is the main ingredient in makkoli, it has the same effect.

Why was distilling rice banned?

You may know soju, if you know it at all, as a cheap, sweet, rubbing alcohol-like liquor that gets you drunk fast, and there’s definitely plenty of that going around. The Korean government would institute a ban on rice distillation for soju decades later, because of crop shortages, from the mid-1960s to the late 1990s.

Can I mix soju and makgeolli?

Soju Makgeolli It’s the ultimate Korean cocktail that brings together two traditional Korean liquors, soju and makgeolli, a milky rice wine with a slightly sweet and tangy taste.

Is makgeolli distilled?

As many sool home brewers will know, wonju is strong. It carries a punchy ABV hovering around 12 and 21% alcohol. Considering wonju is a non-distilled fermented alcohol (think beer and wine), that’s some robust booze! Watering it down to a more accessible ABV% creates makgeolli, often bottled at about a 6-10% range.

What’s the traditional way to make makgeolli?

The traditional way to make makgeolli is with steamed rice, and then after steaming the rice you can cool it down like you did and make makgeolli with it. But in this recipe I was making makgeolli an easier way and instead of steaming, i made rice in a rice cooker, but I needed to dry it out.

Where can you buy makgeolli in South Korea?

Korea has a long history of homebrewing, and every family used to make their own booze at home, it was much more common than buying it. These days you can buy makgeolli easily at a Korean grocery store or liquor store but when it comes to taste, it can’t be compared to homemade makgeolli.

What kind of rice do you use for makgeolli?

Glutinous rice, chapssal (찹쌀) seems more common for dongdong-ju (동동주) while standard Korean rice, the sort served with most meals, maepssal (맵쌀), and it’s superior relative, haepssal (햅쌀), which is basically the new season’s rice, are used for maekgeolli.

How long does it take to make makgeolli rice wine?

Soak the rice in 6 cups of water for 30 minutes, then bring to a boil over high heat. Lower heat to low, cover the pot and simmer for 12 minutes. Reduce the heat to its lowest point and simmer 3 minutes more.