Infusions: Enhancing Your Makgeolli Experience
Korea boasts a strong tradition of embracing 한약 (Hanyak), or herbal medicine. It’s a ubiquitous sight in every neighborhood to stumble upon an acupuncture center, where you’re likely to encounter a concoction of some mystical herbal elixir promising relief from various discomforts or pains.
This affinity for harnessing the power of plants and herbs extends to Korean rice wine, known as 약주 (YakJu). With countless combinations and varieties available, it’s an age-old practice deeply ingrained in Korean culture.
The integration of herbs into Korean rice wine shouldn’t come as a surprise. Historically, Korean alcohol was often consumed for its medicinal properties, owing to its high alcohol content. Incorporating herbs, flowers, and plant roots into the brew adds an exciting dimension, allowing enthusiasts to tailor their rice wine, or Makgeolli, to their personal preferences. It’s a process that not only enhances the drink but also lends it a unique, personal touch. So, if you’re ever looking to explore the world of Korean rice wine, don’t be afraid to experiment with different herbs and flavors to create your perfect brew.
The Purpose of Infusions:
So, why would you want to add roots, plants, flowers, or anything else into your Sool, or Korean rice wine? Let’s break it down into three main reasons.
Firstly, there’s the aspect of reaping health benefits. Many traditional herbs and plants used in Korean rice wine have medicinal properties that can contribute to overall well-being.
Secondly, there’s the consideration of aroma and color. When enjoying our favorite alcoholic beverage, we want to engage all our senses. A drink that looks appealing, smells delightful, and tastes great is a true delight. Each of these elements plays a crucial role in creating a truly satisfying experience. If any of these components is lacking or slightly off, it can significantly impact our enjoyment of the drink. For example, even if a brew tastes good, if it lacks visual appeal or a pleasant aroma, it may not be as enjoyable.
Lastly, there’s the importance of taste. The flavors imparted by additional ingredients can elevate the taste of Korean rice wine, adding depth and complexity to the drinking experience.
Before incorporating any extra ingredients into your Korean rice wine, whether during or after fermentation, or during conditioning, it’s essential to carefully consider these factors. This is where the artistry and skill of the brewer come into play. Timing is also a crucial factor to consider when adding additional ingredients. The moment at which you introduce flowers, herbs, or fruits can significantly impact the final product.
Health Benefits
If you decide you want to reap the health benefits of ginger while drinking your makgeolli, then it’s best to add it during fermentation. There are plenty of studies of how fermentation boosts many health benefits and it’s no different in Korean rice wine.
Aroma and Color
As fermentation nears its end and carbonation diminishes, it’s the perfect opportunity to introduce your infusion. By adding it on top of the brew at this stage and allowing it to condition for an extended period, you give the flavors ample time to infuse without being overshadowed by residual carbonation.
Taste
Once you’ve mastered the art of crafting good makgeolli or 청주, adding infusions to your brew can be a delightful enhancement. However, it’s crucial to understand that this practice is highly subjective and dependent on personal preference. In my own experience, I view infusions as a complement to the already excellent makgeolli I’ve created.
Infusion Techniques
There are various methods for crafting infusions, each of which imparts its own distinct influence on our brew, enhancing its color, aroma, taste, or health benefits.
As we mentioned, Three main components make a winning alcohol and that is Taste, Aroma, and Color. If your Makgeolli has all three, then you have a 10/10. As for Korean people and most of the recipes that follow, most of the ingredients will be placed during fermentation to get the best health benefits from your Makgeolli. That being said, for Korean people drinking healthy is the most important, especially when it comes to more premium and traditional Makgeolli.
How and when you place your ingredients, will also make a big difference to your final result. That being said, before jumping into crafting your own Makgeolli, think about the points aforementioned and ask yourself how you would like to craft your Makgeolli.
Other Starches Infusion
Steam our rice with our preferred plant root, flowers, or starches
Boiling Herbs Roots
Add flowers or roots in the boiling water, where we are steaming our rice
Tea - based
Instead of using water in your recipe, we can make a tea and use that instead.
Dry Fruit
Dry Fruits will give your Makgeolli an amazing color.
Peels
Peels could be used when steaming your rice, or separate when mixing ingredients
Fruit Juice
The best is to use 100% natural fruit juice, don’t go and buy supermarket juice
Post - Filtration Infusions
As fermentation is nearing the end, you can add some herbs on the top of the rice without mixing.
Other Makgeolli
There are many traditional recipes that would combine other Makgeolli instead of using water. Try this out!
Extra Points & Safety
As you can see, there are many ways to infuse ingredients into our sool. You can use one type or a combination of many. This depends on your preference again on your desired outcome. For example, in Korea we have 유자 or Citron which is a popular fruit during the winter to overcome the cold. I love the aroma of 유자, so what I usually do for this recipe is I steam the peels when I steam my rice, I also add those peels during fermentation , and I also happen to add some pure extract.
The options are limitless, and there are no strict rules. Homebrewing is like cooking, you add the spices and condiments to your heart’s content at whatever stage you are cooking something. Now the only rule I’d like to give you guys is that, you have to be careful with the roots and plants you choose to use. Some people might be allergic to a specific ingredient or plant so before I share my wonderful infused sool I tend to ask if they have any allergies or so.
Exercise caution when selecting ingredients, as some may cause allergic reactions. Blanching certain roots can eliminate harmful bacteria, ensuring a safe infusion process.
Infusing ingredients into Korean rice wine is an art, allowing you to create unique flavors and experiences. Explore different techniques and recipes to elevate your brewing skills and delight your senses. Remember to prioritize safety and taste preferences when experimenting with infusions.
