Learn Makgeolli

Korea’s beloved distilled rice wine, Soju, is a favorite among both locals and tourists alike. It has become an integral part of Korean dinners and outings, making it nearly impossible to avoid. Many people enjoy complementing the spicy or oily flavors of grilled pork barbecue with a refreshing, ice-cold shot of Soju, chilled to perfection.

In your first visit to Seoul, you’ll run into a convenience store and perhaps if you are thirsty and reach for the beer section then you’ll find some Soju from a green or blue bottle that you might recognize, and most likely next to it, you’ll see some Makgeolli.

Many folks out there haven’t had the pleasure of getting to know Makgeolli, and even if they have, their choices and knowledge about this iconic Korean drink might be a tad limited. You know, maybe they’ve spotted it at their local Korean supermarket, given it a shot, and thought, “Eh, it’s not too shabby,” and then promptly moved on. To be completely honest, if I’d only ever tried pasteurized or budget-friendly Makgeolli available abroad, I probably wouldn’t have been all that thrilled either.

You’ve probably heard of Makgeolli or seen it featured in K-dramas or on Netflix, and now, you’re eager to give it a try.
Imagine this: you’re in Korea, looking for some snacks and a refreshing drink. As you open the fridge, you spot a large bottle, either white, green, or transparent, with a milky appearance.

As Makgeolli gains popularity, you might feel adventurous and decide to try making it yourself. You type “Makgeolli” on YouTube, and one of the first videos you come across is by the famous YouTuber, Korean Kitchen Rockstar, “Maangchi.”

Learn how to make this delicious and easy to make Sweet Rice Makgeolli.