0:59in productionCh. 1 · What the dish is and where it came from/ 0:59 · ceiling 15 min
Drinks · Food history
Makgeolli
A milky, mildly alcoholic Korean rice wine made with nuruk.
Makgeolli is a Korean alcoholic drink, also called 'raw rice wine'. It is the oldest alcoholic beverage in Korea. Rice wine has been brewed since the Three Kingdoms era (1st century BCE to 7th century CE).
Makgeolli is a Korean alcoholic drink, also called 'raw rice wine'.
0:14
How it works, in terms someone would actually use
It is made from rice using nuruk, a dry cereal cake that hosts molds producing enzymes to break starch into sugar.
0:28
What it gets right
Freshly brewed makgeolli has a milder and creamier taste.
0:32
What it does not
Its alcoholic character makes it unsuitable when you want an alcohol-free drink.
0:37
What it changed
Rice-wine brewing reaches back to Korea’s Three Kingdoms era, placing the drink within a long brewing tradition.
0:44
Who it is for, and who it is not
It suits someone interested in a milky Korean rice wine made with nuruk, particularly the milder, creamier character of a freshly brewed version.
0:53
Is it worth your time
It is worth your time if you want a mild, creamy, freshly brewed rice wine.
Worth your time?
Selectively. Start with the brief, then cook the parts we point at.
What works
Freshly brewed makgeolli has a milder and creamier taste.
What does not
Its alcoholic character makes it unsuitable when you want an alcohol-free drink.
Cook it if
Skip it if
The written brief1 min read
What the dish is and where it came from
Makgeolli is a Korean alcoholic drink, also called ‘raw rice wine’. It is the oldest alcoholic beverage in Korea. Rice wine has been brewed since the Three Kingdoms era (1st century BCE to 7th century CE).
How it works, in terms someone would actually use
It is made from rice using nuruk, a dry cereal cake that hosts molds producing enzymes to break starch into sugar. The brewing process involves two stages: seed and main mash, then main fermentation.
What it gets right
Freshly brewed makgeolli has a milder and creamier taste.
What it does not
Its alcoholic character makes it unsuitable when you want an alcohol-free drink.
What it changed
Rice-wine brewing reaches back to Korea’s Three Kingdoms era, placing the drink within a long brewing tradition.
Who it is for, and who it is not
It suits someone interested in a milky Korean rice wine made with nuruk, particularly the milder, creamier character of a freshly brewed version.
Is it worth your time
It is worth your time if you want a mild, creamy, freshly brewed rice wine.