Let me introduce you to makgeolli, pronounced ma-co-lee. It is an alcohol beverage native to Korea made from fermented rice with a low alcohol content of about 6-8%. It is sometimes called 'rice beer' or 'rice wine' and originated from the farmers, which is why the beverage is also known as nongju, meaning farmer in Korean.
It is traditionally served from a large ceramic bowl and ladled out for drinking into smaller cups or bowls.
Makgeolli is unfiltered, hence its milky, opaque appearance and should be shaken well before serving.
Makgeolli has a mild and slightly tangy flavor that makes it a perfect pairing for strong flavors of Korean foods. There are many makgeolli bars throughout South Korea that offer many different types of makgeolli served with traditional Korean pancakes like this bindaetteok...please excuse the pretzels, they're not traditional cuisine J
Makgeolli's taste primarily depends on its main ingredient, rice. Despite an identical recipe, the flavor depends on where the rice is produced. Some provinces are known for sweetness while others produce a bold character. Above is a tasting flight from different provinces and it is surprising the difference you can actually taste. I found some to have more sweetness or fruit notes like apple or pear and some even tasted sour compared to the others.
Makgeolli can even be infused with many different types of fruit; the above is infused with tomato.
Our smiling faces after a great makgeolli night!
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