Makgeolli Classes
The Complete Makgeolli book!
Unlock the rich history of Korean Sool and discover the secrets to crafting the perfect Makgeolli with the help of our in-depth guide.
From seasonal recipes to the art of making your own Nuruk, we’ve got you covered! Say goodbye to common Makgeolli-making problems and hello to delicious homemade batches.
Get your copy now!”
The Complete Makgeolli book!
Unlock the rich history of Korean Sool and discover the secrets to crafting the perfect Makgeolli with the help of our in-depth guide.
From seasonal recipes to the art of making your own Nuruk, we’ve got you covered! Say goodbye to common Makgeolli-making problems and hello to delicious homemade batches.
Get your copy now!”
Makgeolli like you've never had before
Our Makgeolli book will take you on an exciting journey of the history, traditions, and recipes of Korean Traditional Alcohol. If you are new to Makgeolli or have tried it, but never had the knowledge or experience to make it, then you have found the right guide. In addition, if you’ve only had commercial Makgeolli, I’m sorry, but you haven’t tried real and true Korean rice wine.
When learning how to make different types of Makgeolli, you will also discover the different types of rice wine variations that you can get, and enjoy such as Cheongju and Traditional Soju.
Enhance your drinking experience and dive deep into Korean Culture and fermentation!
Can't find Nuruk? Then let's make it
One of the biggest problems for a Makgeolli brewer is finding Makgeolli’s fermentation starter called Nuruk.
Our step-by-step guide will get you to make your own Nuruk, which will also give it a more unique signature to your Makgeolli.
Our step-by-step guide will get you to make your own Nuruk, which will also give it a more unique signature to your Makgeolli.
Makgeolli Resources
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.
If you have taken our Makgeolli classes in Korea then you’ll remember that I mentioned there is not just one way of making Makgeolli.
In every province of Korea, hundreds of Makgeolli breweries are primarily situated in the countryside. The choice of these locations is often influenced by factors such as excellent access to water, sourcing specific ingredients from local farmers, and, most conspicuously, the limited opportunity to establish a Makgeolli brewery within Seoul due to exorbitant rent costs.
