How to make the Korean Rice Wine Makgeolli

Okay, if you’ve ever partied with Koreans, you know that they know how to throw-down. We’ve been to many KBBQ dinners that led to nonstop soju bombs and five hours of Karaoke. God Bless, Korea. One of the weirder Korean drinks we have had is makgeolli. It looks like milk and it tastes like a fizzy, creamy sake. We tried making this once, and we probably did something wrong, but it was as strong as moonshine. We literally felt warm and had to sit down. While this was our first attempt, we’ll probably try it again and we thought it was worth sharing for all you homebrewers out there.  

Makgeolli Recipe

Ingredients:

• 2 kg sweet rice (we used a 5lb bag of Sanpatong purchased on Amazon).
• 500g nuruk (1lb Assi bag bought on Amazon).
• 1 liter of filtered water.
• If you’re not a purist, 1 pouch of ec-1118 yeast can improve the success rate.

Steps:

• Soak and steam the rice (according to Korean mother-in-laws, it’s very important to soak the rice).
• Using a glass, clay, or food-grade plastic container, add the water and nuruk.
• Let it soak for an hour.
• Add the cooled rice to your container.
• Mix by hand.
• Cover loosely for 9-14 days (we split the difference and did it for 12 days) and leave it somewhere safe at room temperature.
• Strain, filter, and serve cold after gently mixing the liquid.
• If bottling, be mindful of releasing the gas.  

*Note: This was a super fun experiment for us, but we are by no means experts! The recipe above was taken from a Reddit/cocktails post. After trying it, we did some more research and found kimchimari’s informative recipe that we’ll probably use next time.  Either way, there’s a ton of recipes out there and we hope you find your perfect match.

What is it?

Makgeolli, a traditional Korean rice wine, is a creamy, slightly sweet, tangy, and fizzy brew deeply rooted in Korea’s culture and history. It is traditionally known as a home-brewed beverage and is commonly referred to as farmer’s booze. Its preparation is rather straightforward involving rice, water, and nuruk (a fermentation starter cake made from rice, wheat, and barley). However, like any homebrew, the intricacies of the fermentation process plays a crucial role in the quality of the final product. It takes a lot of practice to make something truly delicious.

The Korean War

The recipe and popularity of makgeolli evolved significantly over the years. In 1965, after the Korean War, a national food shortage led the government to mandate the use of wheat flour instead of rice in its production. This change altered makgeolli’s flavor, making it less sweet and more sour, which contributed to a decline in its popularity from the 1960s through the 1980s. During this period, it was primarily consumed by construction workers and farmers. However, in the 1990s, with an abundance of rice, the traditional 100% rice makgeolli regained popularity.

Today

Makgeolli’s appeal lies in its versatility; it features light carbonation and a subtle sweetness that pairs well with Korea’s bold cuisine. The drink complements the richness of Korean barbecue, offsetting the spiciness of kimchi and balancing the strong flavors of different seafoods.

Today, makgeolli is celebrated, and evolving, more than ever due to the rising interest in fermented foods. Modern breweries have innovated by introducing flavored versions, such as peach and chestnut. One notable brewer, Boksundoga, is renowned for their exceptionally fizzy makgeolli.

However, experiencing authentic makgeolli outside Korea can be challenging. Most makgeolli available in the United States is imported and pasteurized due to import regulations, a process that significantly diminishes its complex flavors, leaving a predominantly sweet taste.

Additionally, commercial versions are typically diluted to an alcohol content of about 6-8%, compared to the traditional 12-18%, to make them more palatable and less prone to the risks of continued fermentation, which can cause packaging to burst. For those seeking the genuine taste of makgeolli, you can usually find a local brewer in large metropolitan areas, or you can embrace tradition and brew your own.