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.
Written by: Joe Kim
I started writing this Makgeolli book to jot down notes as I was diving into the world of Makgeolli, learning from well-known schools and Korean brewery owners.
My mission is simple: to share the wonderful world of authentic Makgeolli, and that’s how this book came to be.
As the founder of Baekusaeng Makgeolli, I also run offline classes in my Makgeolli brewery shop, nestled in a traditional market near Hongdae Station. It’s a cozy spot where Makgeolli enthusiasts gather to learn and experience the true essence of this delightful Korean rice wine.
If you’re curious to learn more about the Makgeolli book and delve deeper into the world of this fascinating drink, click the link above to learn more.
